The quintessential paneer tikka is grilled directly on a pan or in the clay oven . I have always seen fish being steamed in a banana leaf but being vegetarians that is ruled out for my family . We have a lot of banana trees in my backyard and I always to wanted to use the leaves for my cooking so when I came across this recipe, it was an absolute must try for me. The paneer turned out to be so warm and moist , with all the juices trapped with in.
Ingredients :-
1 kg paneer
4-5 large dates
2 tbsp tamarind paste
1 tsp roasted cumin powder
1 tsp chilli powder
1/2 tsp black rock salt powder
1/2 cup mint leaves
1 cup coriander leaves
1 onion chopped
3-4 cloves of garlic
1 inch piece of ginger
2 green chillies
Salt to taste
Juice of 1 lemon
3-4 large banana leaves cut into around 6 inch squares
Method :-
Cut the paneer into large square pieces of , around, 1 inch thickness. Make a deep horizontal slit in the paneer pieces with out slicing it into half and keep the aside. Make a thick paste of dates , tamarind paste, black salt , cumin powder and chilli powder. Apply this paste in the slit of each paneer piece, generously. Now make a paste of mint , coriander, green chillies, onion, garlic , ginger and salt. Marinate each piece of the stuffed paneer, in the coriander – mint paste. Wrap each paneer piece individually in the banana leaf squares and leave them to marinate for a couple of hours. Put the parcels directly on to a grill or in the oven or in a pan for about 10 mins. Serve them with any chutney of choice.
Tip :-
Warm the banana leaf squares on the direct flame for a few seconds, to soften them , for easy wrapping.