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Lime Pickle Paneer Fajitas
Introduction from Sanjana Modha
Using pickles and achaars as marinades is a genius shortcut to intense flavour when it comes to traybakes. In this case, lime pickle is the weapon of choice for its tingling heat and sour edge. When you’re short of time or individual spices, a pickle-based yoghurt marinade is the real MVP, and it works for practically any vegetable or protein you need to use up. The sharp depth of lime pickle is one of my favourite options, since the roasting time turns each green sliver of lime into a chewy, salty, charred texture of its own.
Ingredients
Method
Preheat the oven to 220ºC/200ºC fan/Gas mark 7.
Place the peppers, onions and paneer onto a large baking tray. Add the yoghurt, lime pickle, garlic, paprika and olive oil. Toss everything well using clean hands or two spatulas, making sure the paneer, peppers and onions are well coated.
Bake for 20–25 minutes. For a little char and smoky flavour, place under the grill (broiler) for 2–3 minutes. Garnish with coriander.
Take the piping hot tray to the table and serve immediately with the warmed tortillas, guacamole, sour cream, tomato salsa, lime wedges and jalapeños for a self-service fajita feast.
Reviews
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