Paneer tikka is one of the most sought after North Indian starter. Paneer and veg cubes are marinated in spiced yogurt and grilled to perfection.
- 250 gm paneer cut into shape of your choice. Let its thickness be 1/2″
- Cubed onion, cubed tomato, cubed capsicum (as per choice. Deseed the tomato and capsicum)
- 2 tsp ginger garlic paste
- 4 to 5 tbsp hung curds ( If not available you can keep curds in a strainer for half an hour. The excess water will drain down. Use the curds in the strainer)
- 2 tsp coriander cumin powder
- 1/8 tsp turmeric powder
- 11/2 to 2 tsp Kashmiri chilli powder (as per spice required. It’l give the colo required for the tikka)
- 3 tsp kasoori methi (as per choice)
- 1 tsp roasted gram flour (besan)
- Salt to taste
- 2 tsp oil to brush over while grilling
- Chat masala to sprinkle on top of ready paneer tikka ( optional)
- Mix all ingredients except paneer and vegetable cubes to a fine blend. Apply a thin coat of this marinade to the paneer and other veg (onion, capsicum, tomato) and keep aside to marinate for 20 minutes.
- Arrange the paneer cubes on a wire rack and grill the paneer by brushing a little oil in a preheated oven @ 200 degree centigrade till done (approximately 10 minutes). To get the tandoor effect remove paneer from oven and roast it and cubed veg on direct gas flame till you get the effect ( it hardly takes a minute).
- Place the paneer and veg in a line as shown in the pic or as per choice sprinkle a little chat masala ( optional) and serve this delicious starter with mint chutney and tomato onion salad.
- I have not grilled the marinated veg in the oven as they shrink. Just grilling on direct flame to get the tandoor effect is enough to get the crunchy, delicious taste.
- Paneer Tikka can also be cooked on a non stick tawa/ skillet. You can line the paneer, veg alternatively into a skewer and then cook it directly on a skillet by brushing a little oil.
- When grilling or roasting on skillet/ tawa or oven I personally prefer to cook without the use of skewers as the paneer can get cooked perfectly.
- 20 leaves of mint ( pudina)
- 4 sprigs of coriander leaves
- 2 to 3 green chillies ( as per choice)
- Salt to taste
- 10 tbsp Thick Curds
- Grind mint leaves, coriander leaves, chillies and salt to a smooth paste. Add the curds and blend well. Mint chutney is ready to be served.
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