The Cook Log
Recipe 4: Paneer Tikka
There is not much to explain about this dish. It was just my attempt to recreate an average paneer Tikka. Read on.
Recipe name: Paneer Tikka
Time taken: half an hour cook + 6-7 hour marination
Cuisine: Indian, vegetarian, appetiser
- Ginger - 1 piece
- Garlic - 4 to 6 cloves / Garlic paste 1 teaspoon
- Fennel - 3 tsp
- Elaichi - 4 to 5 pieces
- Paneer - 500 g
- Butter - 2 tbsp
- Gram flour (besan) - 2 tbsp
- Turmeric - 1 tsp
- Salt - to taste
- Chaat masala - 1.5 tsp
- Lemon juice - 1 tbsp
- Fresh cream - 1 cup / fresh cream + curd - 0.5 cup each.
- Oil - 4 to 5 tbsp
- Hand blender
- Grind ginger, garlic, fennel (saunf) and green cardamom (elaichi) together and create a paste. If the quantity of the paste is too less and it is not grinding evenly then add some curd and then start grinding.
- Now roast the gram flour in butter till a thick liquid is formed.
- Add the paste to the besan mix. To this new mix add turmeric, salt, chaat masala, lemon juice, fresh cream/ curd.
- Now roast some walnuts and grind them to a paste. Add this paste to the mixture.
- Stir this final mixture.
- Cut the paneer into cubes and any other vegetables of choice (bell peppers, tomatoes, onions mushrooms etc.)
- Mix the paneer and vegetables well into the mixture. Keep the mixture in the refrigerator for 6-7 hours.
- After resting for the above time, oil a baking pan and place the vegetable laden skewers on the baking pan. Cook in the oven.
- Once thoroughly cooked such that its colour is more golden, take it out of the oven and serve.
Hope you enjoy ☺
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