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PrintPANEER TIKKA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To the ginger-garlic-chili paste, add yogurt, cream, 2 tablespoons oil, 1 tablespoon cornflour, amchur, salt, tandoori masala and colour or turmeric with salt.
- Brush a grill rack of the oven or skewers generously with oil.
- Dip each paneer piece in the marinade to coat all sides. Arrange paneer on a greased wire rack of the oven or thread the paneer, capsicum and onions on the skewers.
- While serving, 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 or until it gets dry and starts getting crisp.
- Remove from the oven. Serve immediately, sprinkled with some lemon juice and chaat masala.
INGREDIENTS
- 250 grams paneer - cut into medium squares
- 1 large capsicum - deseeded and cut into 1" pieces (12 pieces)
- 1 onion - cut into 4 pieces and then separated
Marinade
- 50 ml yogurt
- 2 tablespoons thick malai or thick cream
- Few drops of orange colour or a pinch of haldi (turmeric)
- 2 tablespoons Cooking oil
- 1 tablespoon cornflour
- ½ teaspoon amchur
- ½ teaspoon black salt
- Salt, to taste
- 1 tablespoon tandoori masala
Grind Together
- 1" piece ginger
- 6 flakes garlic
- 2 dried, whole red chilies - soaked in water for 10 minutes and drained
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