“Delightful Gluten-Free Indian Lunch: Spicy Paneer Tikka With Mint Chutney & Cucumber Raita”
"Discover this mouthwatering gluten-free Indian lunch featuring tender spiced paneer tikka, cool mint chutney, and refreshing cucumber raita. Savor the flavors of India with this delectable meal that's perfect for a satisfying lunch."
Allergens
Dairy (for those sensitive to dairy, use a suitable non-dairy yogurt)
Ingredients
- 200g block of paneer, cut into 1
- inch cubes
- 2 tbsp ghee or olive oil
- 2 tsp garam masala
- 1 tsp paprika
- Salt to taste
- Freshly ground black pepper
- For the Mint Chutney: 1 cup fresh mint leaves 1 cup cilantro 1 small green chili, seeds removed 2 tbsp lemon juice Salt to taste 1/4 cup yogurt
- For the Cucumber Raita: 1 cup diced cucumber 1/2 cup yogurt Salt to taste Freshly ground black pepper
Instructions
- In a large bowl, combine paneer cubes, garam masala, paprika, salt, and freshly ground black pepper. Mix well to coat the paneer evenly with the spices.
- Heat ghee or olive oil in a pan over medium heat. Add the spiced paneer cubes and cook for 4 5 minutes on each side until golden brown and slightly crispy. Remove from heat and set aside.
- In a blender, combine mint leaves, cilantro, green chili, lemon juice, and salt. Blend into a smooth paste, then add yogurt and blend again to incorporate. Transfer the mint chutney to a serving bowl.
- For the cucumber raita, in a separate bowl, combine diced cucumber, yogurt, salt, and freshly ground black pepper. Mix well and set aside.
Chef’s Insight
To elevate this dish, garnish with freshly chopped cilantro and mint leaves. Serve with warm naan or rice for a complete meal.
Notes
Make sure to use fresh ingredients for the best flavor and texture.