paneer tikka #paneerroll #foodreels #tandoori #paneertikka #grilledpaneer #vegstarters

For Paneer Tikka

2 cups big paneer (cottage cheese) cubes
3/4 cup onion cubes
3/4 cup tomato cubes
3/4 cup capsicum cubes

For The Marinade
1/2 cup thick curd (dahi)
1/2 tsp turmeric powder (haldi)
1 tbsp ginger-garlic (adrak-lehsun) paste
2 tsp lemon juice
1 1/2 tbsp red chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1 tsp garam masala
1/8 tsp freshly ground black pepper (kalimirch)
2 tsp chaat masala
1 tbsp roasted besan (bengal gram flour)
1 tbsp dried fenugreek leaves (kasuri methi)
3 tbsp mustard (rai / sarson) oil


Method

For paneer tikka
To make paneer tikka, combine all the ingredients of the marinade in a deep bowl and mix well.
Add onion cubes, tomato cubes, capsicum cubes and paneer cubes and gently mix to coat them well in the marinade. Keep aside to marinade for atleast 1 hour.
Arrange the onion, tomato, capsicum and paneer on a wooden skewer.
Heat 1 tbsp of oil, in a grill pan. Place 3 skewers in batches.
Grill them on medium flame for 4 to 5 minutes while turning around to get the even grill marks evenly.
Serve paneer tikka hot with green chutney and pickled onions.


Tips to make paneer tikka
1.Do not use malai paneer for this recipe, else the paneer might break while inserting on the skewers.
2.This recipe needs thick curd so the marinade coats the paneer and vegetables well.
3.You can also use kashmiri red chilli powder in the marination for beautiful red colour.
4. You can also marinate it overnight for intense flavours.




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