August 27, 2018

Tandoori Paneer Tikka




"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."

Cuisine: Indian (North Indian) | Recipe Category: Appetizers & Snacks
Prep Time: 2 Hours 15 minutes | Cook time: 30 Minutes | Serving: 6-8 
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



Step By Step Instruction: [Hide Images]



For Hung Curd
  1. 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. 
  2. Skip this step if you have ready hung Curd.

For Veggies & Cottage Cheese (Paneer):
  1. Chop all the veggies in square shaped cube around 1-1½ inch (Bring all the veggie at room temp, using right away from the fridge will make them soggy)
  2. Dice the paneer in square shaped cubes around 1-1½ inch.
  3. Keep the cubed veggies and paneer aside.
For Marinade
  1. Mix all dry spices and besan.
  2. In a large mixing bowl take hung curd and whisk it well till it smoothens.
  3. Add 1 tbsp. ginger garlic paste or crushed ginger garlic to the curd. Mix well. 
  4. Add other all dry spices including salt.
  5. Add the veggies and paneer to the marinade 
  6. Add lemon juice if required.
  7. You can skip adding oil here if u wants to brush the paneer tikka with oil later.
  8. Mix and keep the marinade in refrigerator for at least 30 minutes, if possible for 2 hours to marinate well.
  9. After 2 hours take out the mix from refrigerator and bring the marinated paneer and veggies at room temperature.
  10. Skew the paneer, bell paper of each color and onion alternately on skewers. 
  11. Preheat the oven for 3 minutes at 180 degree Celsius.
  12. Arrange the skewers on a rack or on a plate.
  13. Brush some oil on the veggies and paneer and keep in the oven.
  14. Take out the skewers after 10 minutes from the oven, turn them, brush some more oil and put back in the oven.
  15. Bake the skewers further for 20-25 minutes at 180 degree Celsius.
  16. Arrange the Panner Tikka on a plate and sprinkle some chaat masala.
  17. Serve hot Panner Tikka with Mint Coriander Chutney and onion rings with lemon wedges.

  18. Quick Tips


    To make Paneer Tikka on Tava/Griddle
    1. Use a nonstick tava so that paneer does not stick while frying.
    2. Add 2 Tbsp. besan in the marinade. This will prevent the paneer from sticking to the tava and will give a nice taste.
    3. 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.
    4. Do not overdo, paneer turns rubbery and hard.

    To make Paneer Tikka on Grill/Barbecue
    1. You can also grill or barbeque the paneer tikka.
    2. Arrange the veggies and paneer on skewer. Spray some oil and barbecue.

    Others
    1. For best result marinate the veggies and paneer for at least 2 hours or more.
    2. You can also keep the marinated paneer overnight in the fridge.
    3. 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.
    4. Don’t overcook the paneer as they then become rubbery, dry and hard. 


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