Tuesday, August 6, 2013

One more Paneer Tikka

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:

Paneer (cottage cheese),2 inch cubes500 grams
Fresh coriander leaves2 bunches
Fresh mint leaves1 bunch
Green chillies4
Garlic10 cloves
Ginger1 1/2 inch piece
Lemon juice2 teaspoons
Onions,chopped2 medium
Saltto taste
Hung yogurt1 cup
Fresh pomegranate pearls2 tablespoons
Gram flour (besan)4 tablespoons
Kasoori methi powder2 tablespoons
Chaat masala2 teaspoons
Roasted cumin powder2 teaspoons
Garam masala powder2 teaspoons
Mustard oil2 tablespoons + for basting
Onions,2 inch pieces2 medium
Green capsicums,seeded , 2 inch pieces2 medium
Tomatoes,seeded , 2 inch cubes2 medium
For garnishing
Onion ,sliced1 medium
Lemon,cut into wedges2
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.

No comments: