Tuesday, September 23, 2014

Paneer Tikka

Paneer slices- 250 gms
Hung Curd- 1/2 cup
(Tie curd in a thin muslin cloth and let it remain for 2 hours. All the whey will drip and you will get thick creamy curd.)
Ginger- 1″ (grated)
Garlic- 4-5 pods (crushed)
Butter- 1 tbsp
Red Chilli Powder – 1 tsp
Tandoori Masala- 1/2 tsp
Chaat Masala- 1/2 tsp
Sugar- 1/2 tsp
Cumin seeds- 1/2 tsp (crushed)
Carrot, Tomato, Capsicum, Onion juliennes(thin long strips)- 1 tbsp each
Coriander leaves- 1/2 tbsp(finely chopped)
Salt to taste
Slice paneer into 1.5″ square slabs. Mix red chilli powder, salt, sugar, cumin, tandoori masala, half the ginger -garlic and chopped coriander in curd well. Dip the paneer slices well in this mixture and let marinae for 30 minutes. Place in the refrigerator till required.
Just before serving, heat a non-stick pan, heat 1 tsp butter, add the julienned vegetables, chaat masala and salt to taste. Remove and keep aside. Add the remaining butter and place the paneer slices to sizzle till light brown. Flip and repeat for the other side. Serve the tikkas hot with the sauteed vegetables on the side and tomato sauce if preferred.

No comments:

Post a Comment