TANDOORI 'PANEER' TIKKA - VEGAN |V|GF|
Updated: Nov 24, 2020
Look i know people don't like when things are called names that they are not BUT i feel its a way to allow your mind to know what you can expect from the dish so it doesn't feel completely foreign!! I will say that I've fed these to people and they have indeed been fooled to believe it is paneer. JUS SAYIN! SO DELICIOUS! When me and my momma bear first experimented and made these we literally became OBSESSED! I would say it more so resembles the soft paneer, like the kind you would find in curries rather than the crispy paneer!
We have tried out so many different ways to cook and make these to perfect them! THIS is one of my favorite ways! I love stuffed pittas, and these little bites marinated and baked with a tandoori paste stuffed into a pitta or wrapped in a naan with yogurt mint sauce, green chutney, and a little mango salsa...OH MY LORD!
🍽 S E R V I N G S 2 people
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35-40
🥗 I N G R E D I E N T S
1 cup besan flour - Split chickpea lentil flour (different to garbanzo/chickpea bean flour) - you can find it on amazon or any indian store too!!
2 cups water
1 tsp salt
1 tbsp tapioca starch
3 tbsp vegan yoghurt
3 tbsp tomato paste
2 tbsp oil
1 tsp smoked paprika
1/8 tsp hing
3/4 tsp salt
1/4 tsp turmeric
1 tsp Garam Masala
1 tbsp kasodi methi
1 tsp channa masala (or extra garam masala)
🌿 T H E M A G I C
If you are making your naan from scratch you will need to do this first. I'll be posting my fluffy vegan naan recipe next week!!!!
For the 'paneer' sieve the chickpea flour and tapioca starch into a large bowl.
Pour in the water and salt and whisk to make a smooth batter, you can use a blender too - lump free zone
Pour the batter into a heavy bottom pan and cook on low heat, THE KEY IS TO WHISK CONTINUOUSLY, think of it as your arm workout for the day! - remember to use a silicone whisk so you don't scratch your pans!
Keep stirring for 12-15 minutes, keeping the flame at low heat the whole time - the mixture will start to thicken quickly and continue to thicken as time goes on
Now, i know it's difficult when you are making something for the first time to really know when it is ready, but TRUST your gut and, also give it a little taste to check it doesn't feel floury in your mouth!..but also don't judge it through this one little bite as it will change a lot in texture after you place it in the fridge!
Turn off the heat and let it cool for a minute while you coat your hands in oil.
Use a spatula to place the mix onto an oiled pan and then pat it into a rectangle or squareish shape - I should mention that i have my mothers hands aka i can handle a whole lot of heat on my hands - if you cannot then use the spatula to spread or even place a baking sheet over the top and pat and smooth out with your hands!
Place in the fridge and let it set for at least 15 minutes until it is stiff.
Preheat your oven to 400F
Meanwhile, prepare the tikka marinade by mixing all ingredients in a bowl
Remove your paneer from the fridge and cut into cubes, to your desired size
Coat the pieces in the marinade, now you can leave it aside to let the marinade flavors infuse through the pieces but i have placed it straight into the oven and its been great!
Place the pieces onto greased parchment paper and into the oven for 10-15 minutes or until charred and crispy!!!
While the little cuties are cooking you can prepare all your sauces or salsa. I usually do my cilantro chutney, yoghurt and mint sauce & mango salsa or pineapple salsa depending on whats in season!!
NOW IT IS TIMEEE TO ASSEMBLE!!! EEEK SO EXCITED FOR YOU..i usually do it in this order...Naan/wrap/pitta, thick spread of the green chutney, generous drizzle of the yoghurt sauce, a kind portion of the salsa and a few microgreens to top it off. Sometimes i'll add shredded lettuce if i fancy it!
♡ Say a little prayer, stir in some love, and eat with soooooo soooo sooo much joy! ❤️