Stuffed Paneer Tikka | Sanjeev Kapoor Khazana

Paneer pieces stuffed with spicy tangy apricot mixture coated with marination and baked to make these delicious tikkas.

STUFFED PANEER TIKKA

Ingredients

250 grams cottage cheese (paneer), cut into 1 inch cubes
10-12 golden apricots, soaked in warm water and finely chopped
1 tablespoon oil
1 teaspoon finely chopped ginger
½ teaspoon finely chopped green chillies
½ teaspoon onion seeds (kalonji)
½ teaspoon fennel seeds (saunf)
½ teaspoon fenugreek seeds (methi dana)
1 teaspoon red chilli powder
¼ cup hung yogurt
2-3 tablespoons grated processed cheese
2 tablespoons fresh cream
½ tablespoon ginger-garlic paste
¼ teaspoon nutmeg (jaiphal) powder
¼ teaspoon green cardamom powder
1 tablespoon hot mustard oil
½ teaspoon turmeric powder
½ teaspoon dried fenugreek leaves (kasuri methi) powder
Butter for greasing
1 large green capsicum, seeded and cut into squares
Fresh mint leaves for garnishing

Method

1. Heat oil in a non-stick pan, Add ginger, green chillies, onion seeds, fennel seeds and fenugreek seeds and sauté for 15 seconds.
2. Add apricots and mix. Add salt, mix and cook for 1-2 minutes.
3. Add little water and mix well. Add chilli powder, mix and cook for a minute.
4. Add ½ cup water, mix and cook till the apricots turn soft. Remove from heat and set aside to cool.
5. Whisk together yogurt, cheese and cream in a bowl. Add ginger-garlic paste, nutmeg powder and cardamom powder.
6. Mix together mustard oil and turmeric powder, add to the yogurt mixture and mix well. Add salt and mix again. Add fenugreek leaves powder and mix well.
7. Preheat oven to 180˚ C. Line a baking tray with aluminium foil and grease with butter.
8. Slit the cottage cheese cubes without cutting through and fill in a portion of the prepared apricot mixture.
9. Coat the stuffed cottage cheese cubes with the yogurt mixture.
10. Insert a cottage cheese cube between two capsicum squares onto small skewers.
11. Place the skewers on the lined tray, put the tray in the preheated oven and bake for 15-20 minutes.
12. Garnish with mint leaves and serve hot with onion strips and lemon wedges.

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Cuisine - Indian

Course - starter

Dish - starter