COTTAGE CHEESE WITH INDIAN FLAVOURS
Juicy chunks of paneer marinated in a punchy hot and sour tandoori masala are skewered up with onion petals and pieces of pepper.
Total Time
40 Minutes
Cuisine
Indian
Ingredients
20
Calories
230
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Add yogurt, ginger garlic paste, dried fenugreek leaves(kasuri methi )and mustard oil in a bowl and add mix well.
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Add salt and carom seeds, mix well. Add roasted gram flour and mix well. Note: If the yogurt is not sour, add some lemon juice and if the yogurt is sour you can use it as is.
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Divide the prepared mixture into two parts, in one part add degi mirch for Paneer Tikka and mix well. Set aside till in use.
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In the other half the marinade add panchranga achaar paste for Achari Paneer Tikka along with some turmeric powder and mix well.
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To both the prepared marinades, add green capsicum, onions, red bell peppers and cubed Paneer, mix and coat well.
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Skewer the vegetables and paneer and set aside till in use.
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Heat mustard oil on a grill pan till smoking point and add some butter, roast the prepared paneer tikka skewers on the grill pan.
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Bast with butter and cook from all sides.
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Transfer the cooked tikka to the serving plate, place hot coal in a bowl next to the tikka, pour ghee on top and cover the tikkas for 2 minutes to smoke.
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Garnish with dried fenugeek leaves (kasuri methi) and serve hot with choice of dip/sauce/chutney.
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For Marinade ½ cup yogurt
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1 Tbsp ginger garlic paste
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1 Tbsp dried fenugreek leaves (kasuri methi)
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1 Tbsp mustard oil
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Salt to taste
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1 Tbsp carom seeds (ajwain)
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1 Tbsp roasted gram flour (besan)
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1 Tbsp degi mirch
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1 Tbsp Panchranga achaar paste
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¼ Tbsp turmeric powder
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½ cup green capsicum, cut in cubes
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½ cup onions, cut in quarters
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½ cup red bell peppers, cut in cubes
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350 gm Paneer, cut in cubes
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Lemon (if yoghurt is not sour)
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For Tikka
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1 Tbsp mustard oil
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2 Tbsp butter
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Kasuri methi for garnish
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1 Tbsp ghee
