Tandoori Paneer Tikka. Put the paneer chunks in a bowl and pour the tandoori paste over it. Mix gently to coat the paneer. Cover and marinate in the refrigerator for two hours. Tandoori Paneer Tikka

You can cook Tandoori Paneer Tikka using 28 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Tandoori Paneer Tikka
  1. It’s 1 cup of curd.
  2. Prepare 1 tbsp of Lemon juice.
  3. It’s As per taste of Salt.
  4. It’s 1 tbsp of kasoori methi.
  5. You need 1 tsp of ginger garlic paste.
  6. It’s 2 tbsp of roasted chana powder.
  7. It’s 1 tbsp of mustard oil.
  8. You need Handful of Coriander leaves.
  9. You need Handful of mint leaves.
  10. It’s 5 cloves of garlic.
  11. It’s 1 tsp of sugar.
  12. You need As required of Salt.
  13. You need 5 of green chillies.
  14. Prepare 1 tsp of red chilli powder.
  15. Prepare As required of Vegetables.
  16. Prepare 400 gms of paneer cubes.
  17. It’s 1 of Green belll peper.
  18. Prepare 1 cup of (or a little less) diced onions.
  19. It’s For of Grilling:.
  20. It’s As required of Butter.
  21. Prepare As required of Mustard oil.
  22. You need For of serving:.
  23. It’s As required of Thinly sliced onions.
  24. Prepare As required of Thinly sliced cabbage.
  25. You need As per taste of Salt.
  26. Prepare As per taste of Lemon.
  27. You need As required of Chat masala.
  28. Prepare As required of Kasori methi.

Its like a vegetarian alternative to tandoori chicken, fish or prawn tikka if you've tried those. Tandoori Paneer Tikka is the perfect starter/appetizer and even a great dinner for tandoori tikka lovers. In India, a party without tandoori starters is not a party at all. Be it a get-together, barbeque, or dinner parties, tandoori dishes are a must.

Tandoori Paneer Tikka step by step

  1. Combine ingredients for basic marination. Gently fold and combine. Divide it into two equal portions..

  2. Combine ingredients for the green Pasto in a mixure jar and make paste. Add this paste in one portion of the basic marination. You can also add some dry mint powder if available. Add few cubes of Paneer, capsicum and onions to this marination and gently fold and combine everything using your hands..

  3. Add chilli powders to the other part of the basic marination. Add few cubes of Paneer, capsicum and onions to this marination and gently fold and combine everything using your hands..

  4. Now take the BBQ sticks, and start passing it through the veggies and paneer. Start and finish with the hardest veggi (capsicum) in order to hold paneer firmly in between. Veggies should be tightly close to each other. Be very gentle..

  5. Grilling : 1. On a pan (grill pan preferable), take some mustard oil. Bring it to a smoking point. Then add some butter and place the BBQ sticks made ready with veggies. Brush some butter over it. Grill evenly on all sides. DO NOT COMBINE TWO FlaVOURS IN THE SAME PAN. 2. You may cook it directly over gas flame/ tandoor / charcoal flame. 3. Grill on high flame. 4. If you want to add tandoori flavour, you can smoke it up with charcoal..

  6. Squeeze lemon over the grilled veggies, sprinkle the seasoning and serve hot with onion- cabbage salad..

  7. Variation : 1. Achari paneer kabab : add a tsp (more /less) of mother's recipe achar and 1/4 tsp turmeric powder to the basic marination. 2. Kesari paneer kabab : add roasted saffron strands and a drop of orange food colour to the basic marination..

  8. Tips: 1. Cutting veggies in the appropriate size is very important. Too small cubes will break on the stick. Too thin and small paneer will also break on the stick. 2. Paneer cubes must not be too thick and too big. It will taste plain from inside if too thick. 1cm thickness should be enough. 3. You can use thick slices of a potato at the two ends to hold all the veggies and paneer in-between firmly on the stick. 4. Do not overcook or else paneer will get chewy..

    1. Use fresh and firm paneer that is perfectly moistured. Much moistured paneer will break on the stick and too dry paneer will crumble and break too. 6. Add lemon juice in the basic marination if your curd is mild..

  10. My mistakes as seen in the pics: 1. I used very thick slices of paneer. 2. I mixed up two flavours on the same pan. 3. I used dhosa pan. The oil was rolling down to the sides..

This is a great starter option whether you're feeding to a crowd or simply feeding your family. For tandoori paneer tikka Combine the saffron strands and milk in a small bowl and mix well. Combine the paneer, milk-saffron mixture and the marinade in a deep bowl, toss gently and keep aside to marinate for atleast ½ hour. One of the most popular vegetarian appetizers on any Indian restaurant's menu is Paneer tikka. Paneer is a soft, fresh Indian cheese that we marinated with tandoori masala, ginger garlic paste and yogurt.