Tandoori panner salsa with capsicum Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, tandoori masala, ginger-garlic paste, salt, and lemon juice.
• STEP 2.Add paneer cubes to the marinade and let it sit for 30 minutes.
• STEP 3.Thread the marinated paneer cubes and capsicum onto skewers.
• STEP 4.Grill the skewers on a preheated grill or in a grill pan until the paneer is golden and slightly charred.
• STEP 5.In a separate bowl, mix together chopped tomatoes, onions, cilantro, lime juice, salt, and pepper to make the salsa.
• STEP 6.Serve the grilled paneer and capsicum skewers with the salsa on the side.
• STEP 7.Garnish with additional cilantro leaves and serve hot.

Cooking Tips

• If using wooden skewers, soak them in water for 30 minutes before threading the paneer and capsicum to prevent them from burning.
• You can adjust the spice level of the marinade by adding more or less tandoori masala.
• For a smokier flavor, you can grill the paneer and capsicum on a charcoal grill.
• You can also serve this dish with mint chutney or yogurt dip for extra flavor.

Storage and Serving

• Leftover tandoori paneer salsa can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the paneer and capsicum skewers in a preheated oven or grill for a few minutes before serving.
• Serve the tandoori paneer salsa with capsicum as an appetizer or as a side dish with naan or rice.