Saturday, November 14, 2015
Paneer Tikka recipe on Stove Top with Encona's Peruvian Amarillo Chilli sauce
I enjoy my journey as a food blogger for some beauteous moments like this. One of afternoon's when we were driving down to Harrowgate in July, I was casually skimming through my messages to kill some time whilst waiting in gangling traffic jams. Late Friday afternoons are not the right time to start on a long car trips.. Instead of a pleasure trip they become miserable due tail gating traffic, construction work and Rain ( most times). Anyways... The mail read Peruvian cuisine and I was really intrigued to know more about it.
Reading my recipe about Bread Upma, the member of the Encona Team contacted me to let me know how much she loved the recipe and wanted to offer me a new range of sauces from Encona.
As we were driving through, I ran through the mail, exchanging a few more mails and the Sauces were delivered even before I returned home from Harrogate. It's really exciting to have such lovely goodies waiting at your door step.
A couple of things have been in the pipeline that had kept these sauces on hold and it was only today.. I dedicated some time for them. Since these sauces were really new, to me I wanted to use them up in my cooking apart from utilising as a Dip/Sauce. First thing that came to my mind was to marinate some Paneer( Indian Cottage Cheese) and enjoy them as an Appetiser/Snack.Paneer Tikka got a twist make over with the Peruvian Amarillo Chilli Sauce.
I have more versions of Paneer Tikka in my blog - Stove Top Paneer Tikka , Paneer Tikka ( oven method)
About the Encona's Sauce:
Encona Peruvian Amarillo Sauce is a blend of authentic Peruvian Amarillo chillies, roasted onion, spices and herbs creating a sweet, subtle chilli flavour with a hint of garlic – the perfect way for eager taste explorers to get their taste buds tingling without the cost of a plane ticket.
Thanks to Encona, you can have a taste of the Americas in your own cooking. And it isn’t limited to Peru
So whether you are cooking for a Peruvian dinner date or the Mexican fiesta, grab Peruvian Amarillo or Mexican Smokey Jalapeno and banish the bland.
The Amarillo Chilli Sauce added the perfect zing to the Paneer Tikka's and rendered the mild chilli,sweetness with the goodness of herb. They pair well as a dipping sauce too.
STOVE TOP PANEER TIKKA
Serves 2 | Time take 30 Minutes + 1 hour Marination time
125gm Paneer ( Indian Cottage Cheese) cubed
1/2 Red Onion , cubed
1/2 Yellow Pepper, cubed
Marinade
3 Tbsp of Yogurt
1 Tbslpn of Gram Flour
2 Tblspn of Encona's Peruvian Amarillo Sauce
1/2 Cumin Powder
1/2 Tsp Garam Masala Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Chilli Powder
1 Tsp Kasthuri Methi ( crushed methi)
Salt to Taste
1 Tsp Olive Oil
1 squeeze of lemon juice
DIRECTIONS:
- Prepare a marinade by bringing together all the ingredients under Marinade leaving aside lemon juice Taste and adjust the ingredients accordingly.
- Drop the paneer cubes, onions and peppers in the marinade and set aside for at least 1 hour in the fridge.
- Heat the grill pan with oil for shallow frying . Add all the content of the marinade , turn and fry until paneer coats brown on all sides. Check if the veggies are crunchy. Repeat the process for the rest of the paneer.Drain them on to a kitchen towel.
- The flavours from the marinade coats these two vegetables giving tikka an absolute blend.
- Thread the skewer in alternates of paneer , onion and peppers to suit your palate.. Sprinkle lemon juice, garnish with mint and coriander leaves and serve with the sauce.
You could use colourful peppers - Green and Red too . I had run out in my pantry while preparing this recipe.
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