Have been working my way through a mild case of buyer’s remorse! Specifically, an Airfryer. For someone who could skip meals and live only on snacking….. especially the deep-fried kind, the idea of an airfryer seemed perfect. Think samosas, kachoris, chaklis, pakoras, mathis….the very thought had me drooling. And so ignoring the fact that I did not need yet another gadget elbowing for precious real estate in the kitchen, I went ahead and bought one.
If one were keeping a tally, the failures have far outweighed the successes but I am not giving up that easily. I realized what was needed was a shift in perception from seeing it as a wok with oil to a very powerful convection oven. And from then on, things have started to look up. Case in point, these paneer tikkas. Chunks of paneer briefly marinated in a mint-coriander chutney with roasted tomatillo, and baked just until the edges turn golden brown. Super simple and quick to make, these are a wonderful snack by themselves or rolled in a roti with add-ins.
Memories of the most unforgettable paneer tikkas from a couple of years back was steering this recipe. We were in Agra with friends and were fortunate to be invited to a very special ghazal programme. It was a small, intimate gathering with wonderful music and an endless array of snacks and drinks. The paneer tikkas stood out the most. Incredibly light and clean tasting with the tang of roasted raw mango and the scent of fresh mint in the chutney. The marinade looked more like a glaze than a heavy coating and I had been wanting to replicate it ever since.
Unfortunately though, the store was out of raw mangos and as I was leaving somewhat disappointed, my eyes fell on the tomatillos which are just as sour as a raw mango and I figured why not! And I am glad I did because these taste so good. Not exactly but very close to the ones I remember. I roasted the tomatillos before grinding everything to a coarse paste so that it clung to the paneer. Also let it rest for about half an hour before piercing them on skewers.
A few minutes in the air-fryer and these tikkas came out prerfectly cooked. Golden edges, a crisp crust and the inside still moist and flavorful. I used a special rack that fits in the air-fryer which is easily available online.
If you are looking for a vegan option, extra-firm tofu would work really well too. Serve it in a tortilla or roti as a kati roll or wrap along with some sliced onions, chaat masala and a squeeze of lemon juice. Or serve as is but don’t forget an extra drizzle of some of that wonderful chutney for an extra kick. You can use raw mango, lemon or lime juice in place of the tomatillo. And these would work equally well in the oven or if you are lucky enough to own a grill, they would be perfect grilled over coals. Especially since we are in prime grilling season!!
Happy July 4th everyone!
Paneer Tikka with Tomatillo-Mint Chutney
Ingredients
- 2 cups cubed paneer
- 1 medium tomatillo
- 1 cup fresh mint (packed)
- 1 cup fresh coriander leaves( packed0
- 1 thai green chili
- 1/2 tbsp canola, peanut or vegetable oil
- 1/2 tsp cumin seeds
- salt to taste
Instructions
Cube the paneer and keep aside.
Roast the tomatillo in the oven or over an open flame until the skin looks charred. Let it cool and then peel. and chop coarsely.
Add the mint, coriander leaves, tomatillo, thai chili, oil, cumin seeds and salt to taste and grind everything to a coarse paste. You dont really need to add any water but if you find the blades of the blender are stuck, you can add a tsp or so.
Transfer the chutney to a large bowl and add the paneer. Cover and let it rest in the fridge for half an hour.
In the meantime, soak the bamboo skewers (if using) in some water. I used metal ones.
Pierce the paneer cubes through the skewers.
Preheat the airfryer to 400 F for 3 minutes. Then put the skewers in and cook/bake for about 4 mins until the edges turn golden brown.
Brush with more chutney on top and serve.
