Tandoori Paneer Tikka is a very famous Indian vegetarian starter dish. Paneer Tikka is marinated cottage cheese cubes in spices along with cubed veggies like capsicums, onions and tomatoes, arranged on skewers and grilled in a Tandoor or baked in oven. Originally the recipe is known as “Tandoori Paneer Tikka” as cooked in Tandoor which gives a subtle smoky charcoal flavor to the paneer. This dish is a great starter when served hot with Mint Coriander Chutney . It can be seasoned with lemon juice and chaat masala.
Ingredients
For Veggies
1.
|
Cottage cheese (Paneer)
|
1½
cups
|
2.
|
Red bell pepper
|
1
Medium
|
3.
|
Yellow bell pepper
|
1
Medium
|
4.
|
Green bell pepper
|
1
Medium
|
5.
|
Onion
|
1
large
|
For Marinade
1.
|
Hung Curd / thick yogurt
|
1 cup (2 cup of normal
curd)
|
2.
|
Ginger garlic paste
|
1 Tbsp. (I used freshly crushed ginger garlic)
|
3.
|
Carom seeds
|
1 Tsp.
|
4.
|
Kashmiri red chili powder
|
1 Tsp.
|
5.
|
Turmeric powder
|
½
Tsp.
|
6.
|
Cumin seeds powder
|
1
Tsp.
|
7.
|
Garam masala powder
|
½ Tsp.
|
8.
|
Dry mango powder
|
1
Tsp.
|
9.
|
Dry fenugreek Leaves/Kasuri
Methi
|
1
Tsp.
|
10.
|
Chaat masala
|
1
Tsp.
|
11.
|
Black pepper powder
|
½ Tsp.
|
12.
|
Black salt
|
½ Tsp.
|
13.
|
Gram flour/Besan
|
1 Tsp.
|
14.
|
Lemon juice (skip if yogurt is
sour)
|
1.5 Tsp.
|
15.
|
Oil
|
2 Tbsp.
|
Others
1.
Oil
2
Tbsp.
2.
For
Serving
3.
Sliced
onion
For
serving
4.
Chaat
masala
For
serving
5.
Lemon
wedges
For
serving
Others
1.
|
Oil
|
2
Tbsp.
|
2.
|
For
Serving
|
|
3.
|
Sliced
onion
|
For
serving
|
4.
|
Chaat
masala
|
For
serving
|
5.
|
Lemon
wedges
|
For
serving
|
Step By Step Instruction: [Hide Images]
For Hung Curd
- Add the curd to a muslin cloth and squeeze off excess whey. Make a knot and allow whey to drip off completely by hanging inside the refrigerator.
- Skip this step if you have ready hung Curd.
For Veggies & Cottage Cheese (Paneer):
For
Marinade
- Mix all dry spices and besan.
- In a large mixing bowl take hung curd and whisk it well till it smoothens.
- Add 1 tbsp. ginger garlic paste or crushed ginger garlic to the curd. Mix well.
- Add other all dry spices including salt.
- Add the veggies and paneer to the marinade
- Add lemon juice if required.
- You can skip adding oil here if u wants to brush the paneer tikka with oil later.
- Mix and keep the marinade in refrigerator for at least 30 minutes, if possible for 2 hours to marinate well.
- After 2 hours take out the mix from refrigerator and bring the marinated paneer and veggies at room temperature.
- Skew the paneer, bell paper of each color and onion alternately on skewers.
- Preheat the oven for 3 minutes at 180 degree Celsius.
- Arrange the skewers on a rack or on a plate.
- Brush some oil on the veggies and paneer and keep in the oven.
- Take out the skewers after 10 minutes from the oven, turn them, brush some more oil and put back in the oven.
- Bake the skewers further for 20-25 minutes at 180 degree Celsius.
- Arrange the Panner Tikka on a plate and sprinkle some chaat masala.
- Serve hot Panner Tikka with Mint Coriander Chutney and onion rings with lemon wedges.
- Use a nonstick tava so that paneer does not stick while frying.
- Add 2 Tbsp. besan in the marinade. This will prevent the paneer from sticking to the tava and will give a nice taste.
- Heat a tawa with oil, add it to the tawa and fry till the marinade dries up, flipping the pieces to all sides. It takes only 2 to 3 minutes to cook.
- Do not overdo, paneer turns rubbery and hard.
- You can also grill or barbeque the paneer tikka.
- Arrange the veggies and paneer on skewer. Spray some oil and barbecue.
- For best result marinate the veggies and paneer for at least 2 hours or more.
- You can also keep the marinated paneer overnight in the fridge.
- The veggies used can be of your choice. I used red, yellow/orange and green bell pepper with onions. you can use baby corn, mushrooms, cauliflower, tomatoes, broccoli etc.
- Don’t overcook the paneer as they then become rubbery, dry and hard.
Quick Tips
To
make Paneer Tikka on Tava/Griddle
To
make Paneer Tikka on Grill/ Barbecue
Others
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