paneer tikka recipe...you no need tandoor to cook this...
step by step tawa paneer tikka recipe:
2. add all the spices and herbs including besan/gram flour & salt.
4 tbsp besan, ½ tsp turmeric powder, ½ tsp black pepper powder, ½ tsp carom seeds/ajwain, ½ tsp caraway seeds/shahjeera, ½ tsp crushed kasuri methi, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder, 1 tsp dry mango powder, 2 tsp kashmiri red chili powder, ¾ tbsp ginger garlic paste and ¾ tsp regular salt or rock salt or add as required.
3. stir and mix well.
4. add the diced vegetables – 1 medium to large bell pepper/capsicum, 1 medium to large tomato and 1 medium to large onion. also add 250 to 300 gms paneer slices.
5. with your hands mix very well. so that the marinade coats the paneer and veggies evenly.
6. cover the bowl & keep the marinade in the fridge for 45 minutes to 3 hours. you can also keep overnight. below pic is of the marinated paneer and veggies after 1 hour.
7. heat 1 tbsp oil in a non stick pan/tawa or a well seasoned griddle. coat the paneer and veggies with the marinade and place them on the tawa. you can fry at a low flame or medium flame. i fried in 3 batches and overall used about 3 tbsp oil. another way is to skewer the paneer, veggies and then fry them. i chose to fry them directly as they get fried evenly and the texture is better.
8. when one side gets browned, gently lift and turn over. the paneer cubes will get cooked faster than the veggies. so remember to remove the paneer cubes as soon as they are golden. you can char or brown the veggies more. for the vegetables, you have to make sure the marinade on them gets cooked. so lightly press them while cooking. if you want you can fry the paneer cubes first and then the marinated vegetables. pan fry all till they become golden.
9. remove them on a plate. i have not removed them on paper tissues, as the due to heat and moisture from the paneer cubes, they stick to the paper tissues.
10. while still hot, then skewer the fried paneer cubes and veggies on to a wooden skewer or toothpick. you can also have them straight away without skewering. sprinkle 1 tsp chaat masala & ¾ tsp lemon juice on the paneer tikka while serving.
11. arrange them in a serving plate and serve the paneer tikka hot or warm withpickled vinegar onions (sirke wale pyaaz), or pyaaz lachcha (onion lemon salad) or mint yogurt chutney.
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