I took my go-to paneer tikkas to work when the annual summer party was cancelled. Then, it actually happened, so I had to come up with a new version of paneer tikkas to feed the vegetarians, since it was the same crowd. Thanks to Sanjeev Kapoor, this recipe was a supar hit:
Copied from here:
http://sanjeevkapoor.com/hara-bhara-paneer-tikka.aspx
Copied from here:
http://sanjeevkapoor.com/hara-bhara-paneer-tikka.aspx
Ingredients
| • | Paneer (cottage cheese),2 inch cubes | 500 grams |
| • | Fresh coriander leaves | 2 bunches |
| • | Fresh mint leaves | 1 bunch |
| • | Green chillies | 4 |
| • | Garlic | 10 cloves |
| • | Ginger | 1 1/2 inch piece |
| • | Lemon juice | 2 teaspoons |
| • | Onions,chopped | 2 medium |
| • | Salt | to taste |
| • | Hung yogurt | 1 cup |
| • | Fresh pomegranate pearls | 2 tablespoons |
| • | Gram flour (besan) | 4 tablespoons |
| • | Kasoori methi powder | 2 tablespoons |
| • | Chaat masala | 2 teaspoons |
| • | Roasted cumin powder | 2 teaspoons |
| • | Garam masala powder | 2 teaspoons |
| • | Mustard oil | 2 tablespoons + for basting |
| • | Onions,2 inch pieces | 2 medium |
| • | Green capsicums,seeded , 2 inch pieces | 2 medium |
| • | Tomatoes,seeded , 2 inch cubes | 2 medium |
| For garnishing | ||
| • | Onion ,sliced | 1 medium |
| • | Lemon,cut into wedges | 2 |
Method
Grind together green chillies, coriander leaves, mint leaves, garlic, ginger, lemon juice, onion, salt, yogurt and pomegranate pearls into a thick paste using very little water. In a pan roast gram flour for two to three minutes and set aside. Place the paneer in a bowl, add kasoori methi powder, chaat masala, roasted cumin powder, garam masala powder, roasted gram flour and the ground paste and mix well. Add one tablespoon mustard oil and mix well. Marinate the paneer for two hours. Thread the paneer pieces onto skewers alternating with onion, capsicum and tomato pieces. Season the grill stone with oil and heat. Place the skewers on the hot stone and grill for three to four minutes. Baste with oil, turn the skewers and cook for two to three minutes. Serve hot with onion slices and lemon wedges.
Grind together green chillies, coriander leaves, mint leaves, garlic, ginger, lemon juice, onion, salt, yogurt and pomegranate pearls into a thick paste using very little water. In a pan roast gram flour for two to three minutes and set aside. Place the paneer in a bowl, add kasoori methi powder, chaat masala, roasted cumin powder, garam masala powder, roasted gram flour and the ground paste and mix well. Add one tablespoon mustard oil and mix well. Marinate the paneer for two hours. Thread the paneer pieces onto skewers alternating with onion, capsicum and tomato pieces. Season the grill stone with oil and heat. Place the skewers on the hot stone and grill for three to four minutes. Baste with oil, turn the skewers and cook for two to three minutes. Serve hot with onion slices and lemon wedges.
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