Paneer Tikka

One of the most famous veg starters in India. My brother and husband are a fan of it. So this one is for them!!!

Course: Starters

Cuisine: North Indian

Time: Preparation – 4.5 hours, Cooking – 30 mins, Total – 5 hours

Servings: 3-4

Ingredients:

  1. Paneer – 300 grams (cut into 1 inch cubes)
  2. Hung Curd – 1/2 cup
  3. Onion – 1 medium size (cut into 1 inch cubes)
  4. Tomato – 1 medium size (cut into 1 inch cubes)
  5. Capsicum – 1/2 cup (cut into 1 inch cubes)
  6. Red Bell Pepper – 1/2 cup (cut into 1 inch cubes)
  7. Yellow Bell Pepper – 1/2 cup (cut into 1 inch cubes)
  8. Ginger Garlic paste – 1 tbsp
  9. Coriander powder – 1 tsp
  10. Red Chilli powder – 1 tsp (Kashmiri Mirch is prefered for the color)
  11. Cumin powder – 1/2 tsp
  12. Dry Mango powder – 1/2 tsp
  13. Chaat Masala powder – 1 tsp
  14. Fennel Seed powder – 1/2 tsp
  15. Kasuri Methi – tsp
  16. Lemon Juice – 1 tbsp
  17. Oil – 3-4 tbsp (for cooking) (I used the cooking spray olive oil)
  18. Salt to taste

PS: 1 Cup = 250 ML

How to make Paneer Tikka:

  1. Take hung curd in a big mix bowl
  2. Add all the spices – red chilli powder, coriander powder, cumin powder, dry mango powder, chaat masala powder, fennel seed powder, kasuri methi. Mix well
  3. Add ginger garlic paste, lemon juice and salt. Mix well
  4. Add all the veggies and paneer cubes. Mix gently with your hand or with a help of spoon
  5. Make sure all the veggies and paneer cubes are covered with marinade. Cover the bowl
  6. Refrigerate for 4 hours. You can even keep it for 6 hours if you have time. More is better
  7. Now take the paneer and veggies cubes in any order on skewer. I used a wooden skewer
  8. Spray/brush the paneer tikka from the all the sides
  9. Heat a non stick tawa or a pan. Turn the flame to medium and place the skewer on the tawa or pan
  10. Shallow fry from all the sides till it’s golden brown
  11. Your Paneer Tikka is ready to serve
  12. Serve hot with Mint-Coriander chutney.

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