IntermediateIngredients
Paneer Tikka
2 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1⁄2 Tbsp Kashmiri chili powder
1⁄2 Tbsp Amchoor (dry mango powder)
1⁄2 Tbsp ground fennel seeds
1 tsp fresh ginger-garlic paste
1 Tbsp lemon juice
1⁄2 C plain yogurt
Salt and pepper, to taste
3 lbs paneer, cubed
3 red bell peppers, chopped into 1-inch cubes
3 green bell peppers, chopped into 1-inch cubes
1 red onion, chopped into 1-inch cubes
Tomato Jam
2 C tomatoes, cored and chopped
1 jalapeño, sliced
6 cloves garlic, roasted
2 tsp yellow mustard
1⁄2 C rice wine vinegar
1⁄2 C sugar
3 tsp lemon zest
1 Tbsp pectin
Overview
Equipment
- Sous vide circulator
- Container for water bath
- Sous vide pouches
- Vacuum sealer
- Mixing bowl
- Whisk
- Food processor
- Skewers
- Grill
Timing
Prepping time: 45 minutes / Cooking time: 5 minutes / Sous vide cooking time: 6 hours, 30 minutes
Servings
8
Directions
For the Paneer Tikka:
- In a large mixing bowl, combine all the ingredients up to and including salt and pepper and whisk for the marinade.
- Add the cubed paneer, bell peppers, and onion. Gently mix all the pieces until evenly coated.
- Place the mixture in a large sous vide pouch, gently spreading into an even layer. Seal and marinate for 4 hours.
- Set circulator to 141°F (61°C). Cook in water bath for 1 hour.
- After cooking, remove the pouch and allow to rest at room temperature for 15 minutes. Cool in an ice bath.
For the Tomato Jam:
- Set circulator to 181°F (83°C). In a large sous vide pouch, add all of the ingredients and seal. Cook for 1 hour and 30 minutes.
- Open the pouch and transfer to a food processor while still hot. Blend for about 1 or 2 minutes to produce a jam texture that is mostly smooth with some chunks.
To Serve:
- Open the pouch and place the paneer and vegetables on skewers, alternating each piece of paneer with 2 pieces of vegetables. Try to make sure you have even distribution of the cheese and vegetables on the skewers.
- Grill on a hot grill, about 3 minutes.
- Serve on skewers. Spoon jam into a small dish and serve as a dipping sauce.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.
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