Serves 1
Directions
- 1Take 15-16 roasted peanuts in a grinder.
- 2Add 1 inch of ginger.
- 3Add 1 teaspoon of jeera (cumin).
- 4Add 7-8 green chilies, adjusting quantity based on their spiciness.
- 5Squeeze the juice from two small-sized lemons.
- 6Add 1/2 cup of pudina leaves (mint).
- 7Add 1 cup of coriander (dhaniya).
- 8Grind all ingredients into a smooth paste.
- 9Add salt to taste to the ground paste.
- 10Add 1/2 cup of thick curd to the paste.
- 11Grind again until a smooth, wonderful chutney is formed.
- 12Transfer the chutney to a bowl.
- 13Take 2 tablespoons of besan (gram flour) in a pan.
- 14Roast the besan on medium flame until the raw smell is gone.
- 15Transfer the roasted besan to a bowl.
- 16In a bigger bowl, take 1/2 cup of thick curd.
- 17Add 2 tablespoons of ginger garlic paste.
- 18Add 2 teaspoons of Kashmiri red chilli powder.
- 19Add 1 teaspoon of roasted jeera powder (cumin).
- 20Add 1 1/2 teaspoon of ready-made garam masala.
- 21Add 1 teaspoon of crushed black pepper.
- 22Add 1 1/2 teaspoon of mustard oil (or regular cooking oil if preferred).
- 23Add the roasted besan.
- 24Squeeze juice from two small-sized lemons.
- 25Add 1-2 teaspoons of homemade food color (optional, made from beetroot).
- 26Add some salt to taste.
- 27Grate a little bit of nutmeg (Jaiphal).
- 28Give the marinade a good mix.
- 29Add around 300 grams of paneer (cottage cheese) cut into big pieces.
- 30Gently mix the paneer with the marinade.
- 31Add 2 medium-sized capsicum and 2 medium-sized onions cut into big pieces (onion slices separated).
- 32Mix everything well with your fingers, ensuring all pieces are coated.
- 33Add 1/4 teaspoon of turmeric powder (this can be added earlier with other masalas).
- 34Marinate the paneer and vegetables in the refrigerator for 30 minutes.
- 35Arrange the marinated paneer pieces, capsicum, and onions alternately on pre-soaked wooden skewers.
- 36Grease a grill pan with cooking oil.
- 37Place all the skewers on the grill pan over medium flame.
- 38Roast or shallow fry the skewers until they are done from all sides.
- 39Once cooked, remove the paneer tikka from the pan and serve with the prepared chutney.
Ingredients
- 15 pieces Peanuts
- 1 inch Ginger
- 1 tsp Jeera (cumin)
- 7 pieces Green chillies
- 2 pieces Small-sized lemon
- 0.5 cup Pudina leaves (mint)
- 1 cup Coriander (dhaniya)
- to taste Salt
- 0.5 cup Curd
- 2 Tbsp Besan (gram flour)
- 2 Tbsp Ginger garlic paste
- 2 tsp Kashmiri red chilli powder
- 1 tsp Roasted jeera powder (cumin)
- 1.5 tsp Garam masala
- 1 tsp Crushed black pepper
- 1.5 tsp Mustard oil
- 300 gm Paneer (cottage cheese)
- 2 pieces Medium-sized capsicum
- 2 pieces Medium-sized onions
- 0.25 tsp Turmeric powder
- Cooking oil
Equipment
GrinderBlenderBowlSkewerGrill pan
Tips
- Add the homemade food color made from beetroot if you want, it's optional.
- Taste the marinade before adding the Paneer and vegetables to adjust salt and spices.
- Soak wooden skewers in water before use to prevent burning.
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