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- Paneer Tikka
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PrintPANEER TIKKA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Hung curd in a muslin cloth for 15 minutes.
- Soak the red chillies in water for 10 minutes and Drain well.
- Grind ginger, garlic and red chilies to a paste.
- To the ginger-garlic-chili paste, add hung dahi, cream or malai, food colour, oil, 1 tablespoon maida, amchoor, kala namak, salt, tandoori masala.
- Add paneer. Mix well.
- Brush wire rack (grill) of the oven generously with oil.
- Arrange paneer on a greased wire rack of the oven or on the skewers. After all the paneer pieces are done, put the capsicum and onions - both together in the left over marinade and mix well to coat the vegetables with the marinade. Leave the vegetables in the bowl itself.
- At serving time, put the paneer pieces placed on the wire rack in the hot oven at about 200°C.
- Grill till almost done, for about 15 minutes. Grill the paneer till it gets dry and starts getting crisp. Sprinkle some oil on the paneer pieces. Now remove the vegetables from the bowl and put them also in the oven on the sides of the paneer.
- Grill everything together for another 5 minutes.
- Remove from the oven. Serve immediately (really hot), sprinkled with some lemon juice and chaat masala.
INGREDIENTS
- 300 grams paneer, cut into cubes
- 1 large capsicum, deseeded and cut into pieces
- 1 onion, cut into 4 pieces and then separated
Marinade
- 100 ml hung curd
- 3 tablespoon thick malai or thick cream
- Pinch of food colour
- 1½ tablespoonIDHAYAM sesame oil
- 1 tablespoon maida
- ½ teaspoon amchoor
- ½ teaspoon kala namak
- ½ teaspoon salt
- 1 tablespoon tandoori masala
Grind Together
- 1" piece ginger
- 5-6 flakes garlic
- 2 dried, whole red chilies
4 comments for “Paneer Tikka”
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