Today we’ll see the recipe of paneer tikka without an oven. it is easy to create and tastes lovely. Paneer Tikka is popular Indian appetizer made with cubes of paneer & veggies marinated with yogurt and spices. Traditionally it’s grilled during a tandoor but we are able to also make the identical version within the oven easily.
INGREDIENTS FOR PANEER TIKKA
- ½ cup curd
- ½ tsp turmeric
- 1 tsp kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder / jeera powder
- ½ tsp garam masala
- ½ tsp kasuri methi / dry fenugreek leaves
- ½ tsp chaat masala
- 1 tsp ginger – garlic paste
- ¼ tsp ajwain / carom seeds
- 2 tsp besan / gram flour, dry roasted
- 1 tbsp lemon juice
- Salt to taste
- 3 tsp oil
For a soft texture of paneer, bake it at 450 F degrees for 5 minutes and then broil for 3 to 4 minutes. Don’t overcook the paneer else it will gets really tough and chewy.
Now let’s take a look at the recipe will first make the chutney, taking 15 to 16 peanuts. These are the roasted peanuts we get in the market or roast the peanuts at home.
1 inch of ginger 1 TSP Zira or cumin seeds, so here I have taken 7 to 8 green chilies because these are not very spicy so take the chilies according to how hot they are.
Add juice from 2 small size lemon now add 1/2 cup pudina leaves on mint leaves. 1 cup coriander or daniya.
I’m going to grind this into a smooth paste now. After this has been crushed, we will add some salt to taste and 1/2 cup of curd, which is thick curd. This is the hero of this chutney makes this chuckling just wonderful.
So our chutney is now ready. If you’re planning to make this paneer tikka, do make this chutney. It’s a perfect dip for the paneer tikka delicious.
Marinade Preparation for Paneer Tikka
Now we’ll start with the marinade’s preparation, so here I’ve taken 2 tbsp Basin, and on medium flame, I’m going to roast it, then the raw smell of the basin is gone.
And I’ve taken it out in a bowl now in a bigger bowl retake 1/2 cup curd this is the thick curd now to the skirt add 2 tbsp ginger garlic paste 2 TSP Kashmiri red chili powder 1 tsp roasted jeera powder cumin 1 1/2 TSP ready-made curry masala Add 1/4 TSP of turmeric 1 TSP crushed black pepper 1 1/2 TSP mustard oil you can add regular cooking oil. Still, I hid like mustard oil and the roasted besan, which we had prepared juice through 2 small-sized lemons.
Now I’m adding 2 1/2 TSP of homemade food color. This is made from beetroot. This is optional. Still, if you want, you can add this now, add some salt to taste a little bit of nutmeg, or joyful give this the right mix. You can taste this marinade at this stage, and you can add salt or any other spice. If you like to do this now, I’m adding around 300 grams of paneer or cottage cheese cut into big pieces, giving this a gentle mix now.
I’m adding two medium-sized capsicums and two medium-sized onions cut into big pieces. The onion slices are separated. Give everything a right mix with your fingers.
I’m going to marinate it in my refrigerator for 30 minutes, so after marinating the paneer pieces here, I have some skewers.
Final Preparation for Paneer Tikka
I soaked these in water for some time, and now you need to arrange paneer pieces. I mean 1 penny piece, then when capsicum onion and then you need to repeat it, so all our skewers did already you’re going to shallow fry these.
I have taken a grill pan here, and I’m flying some cooking oil. You can take regular nonstick tava, place all the skewers. The flame should be medium and need to roast or shallow fry these till these are done from all the sides.
So these are now done. I’m going to take out these in a flip, so our paneer tikka is now ready.
Saturated fat: 9g
Potassium: 174 mg
Sugar: 3 g
Vitamin A: 1270 IU
Vitamin C: 45 mg
Calcium: 335 mg
Iron: 0.4 mg