Recipe- Delicious Peri Peri Paneer

Peri Peri is a sauce that originated in Portugal and then went on a long trip to several parts of Africa where it also became incredibly popular. It’s based on the peri peri chili or African Bird’s Eye Chili where it gets it’s flavourful heat, adding several herbs, spices plus plenty of lemony tanginess to balance the sauce.

When I gave this Peri Peri Paneer to my husband as a snack, he just loved it, and first letter that comes from his mouth is AWSOME and based on his expressions I could not resist to share this recipe with you all.

Ingredients

Dried red chllies 2-3
Garlic cloves 2-3
Medium red capsicum 1
Vinegar 1 teaspoon
Salt to taste
Fresh coriander sprigs 10-12 + for garnish
Oil 1 + tablespoons + for grilling
Black peppercorns crushed 1 teaspoon
Cottage cheese (paneer) 250 grams
Large potato boiled and peeled 1
Spring onion bulb with stem 1
Salad leaves 4-5
Fresh basil leaves 5-6
Red capsicum strips for garnish

Method

* To make Peri Peri sauce, remove some of the seeds of the red chillies, break them into smaller pieces and put in a grinder jar. Add garlic cloves.

* Roughly chop red capsicum and add to the jar along with vinegar, salt, coriander sprigs, 1 tablespoon oil and crushed peppercorns and grind into a smooth sauce. Transfer the sauce into a bowl.

* Heat some oil in a non-stick grill pan.

* Cut cottage cheese and potato into thick slices.

* Dip cottage cheese slices in the Peri Peri sauce and place on the grill pan. Grill, turning sides, till evenly done on both sides and grill marks appear on them.

* To make salad, diagonally slice spring onion bulb with some of its stem and place in a bowl. Tear salad leaves and add. Toss well.

* Remove grilled cottage cheese slices from the pan, clean the pan with some water and wipe dry.

* Heat some more oil in it.

* Reserve 1 tablespoon Peri Peri sauce and dip potato slices in the remaining sauce. Place them in the grill pan. Grill, turning sides, till evenly done on both side and grill marks appear on them.

* Tear basil leaves and add to the salad along with reserved Peri Peri sauce and mix well.

* Place salad on a serving plate. Put grilled cottage cheese and potato slices on top, garnish with micro greens and capsicum strips and serve immediately.