Paneer tikka

Yield: 1 servings

Measure Ingredient
250 grams Paneer
½ cup Thick Curd; (tied in cloth for 2
\N \N ; hours)
1 \N Inch Ginger; (grated)
½ \N Garlic; (crushed)
1 teaspoon Red Chilli Powder
½ teaspoon Tandoori Masala
½ teaspoon Chaat Masala
½ teaspoon Sugar
½ teaspoon Cumin Seeds; (crushed)
1 tablespoon Capsicum; Onion, Tomato,
\N \N ; Carrot juliennes
\N \N ; (long thin strips)
½ tablespoon Coriander; (finely chopped)
1 tablespoon Butter

Cut paneer into ½" horizontal slabs.

Mix the red chilli, salt, sugar, cumin, tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well.

Brush the slabs of paneer liberally with this dip on both sides and edges.

Marinate for 30 minutes.

Place in refrigerator till required.

Before serving, heat a non-stick pan.

Add butter and place slices to sizzle till light brown.

Flip and repeat for other side. Cut into bite size square and arrange in serving dish.

Add remaining butter to pan, heat.

Add julinned vegetables, chaat masala and salt to taste.

Pour over the tikka paneer.

Serve hot with tiny fruit forks and sauce.

Making time: Curd - 2 hours, Marination - 30 minutes, Remaining - 30 minutes.

Serves: 6

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