Paneer Tikka

Serves 1
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Directions

  1. 1Take 15-16 roasted peanuts in a grinder.
  2. 2Take 15-16 roasted peanuts in a grinder.
  3. 3Take 15-16 roasted peanuts in a grinder.
  4. 4Add 1 inch of ginger.
  5. 5Add 1 inch of ginger.
  6. 6Add 1 inch of ginger.
  7. 7Add 1 teaspoon of jeera (cumin).
  8. 8Add 1 teaspoon of jeera (cumin).
  9. 9Add 1 teaspoon of jeera (cumin).
  10. 10Add 7-8 green chilies, adjusting quantity based on their spiciness.
  11. 11Add 7-8 green chilies, adjusting quantity based on their spiciness.
  12. 12Add 7-8 green chilies, adjusting quantity based on their spiciness.
  13. 13Squeeze the juice from two small-sized lemons.
  14. 14Squeeze the juice from two small-sized lemons.
  15. 15Squeeze the juice from two small-sized lemons.
  16. 16Add 1/2 cup of pudina leaves (mint).
  17. 17Add 1/2 cup of pudina leaves (mint).
  18. 18Add 1/2 cup of pudina leaves (mint).
  19. 19Add 1 cup of coriander (dhaniya).
  20. 20Add 1 cup of coriander (dhaniya).
  21. 21Add 1 cup of coriander (dhaniya).
  22. 22Grind all ingredients into a smooth paste.
  23. 23Grind all ingredients into a smooth paste.
  24. 24Grind all ingredients into a smooth paste.
  25. 25Add salt to taste to the ground paste.
  26. 26Add salt to taste to the ground paste.
  27. 27Add salt to taste to the ground paste.
  28. 28Add 1/2 cup of thick curd to the paste.
  29. 29Add 1/2 cup of thick curd to the paste.
  30. 30Add 1/2 cup of thick curd to the paste.
  31. 31Grind again until a smooth, wonderful chutney is formed.
  32. 32Grind again until a smooth, wonderful chutney is formed.
  33. 33Grind again until a smooth, wonderful chutney is formed.
  34. 34Transfer the chutney to a bowl.
  35. 35Transfer the chutney to a bowl.
  36. 36Transfer the chutney to a bowl.
  37. 37Take 2 tablespoons of besan (gram flour) in a pan.
  38. 38Take 2 tablespoons of besan (gram flour) in a pan.
  39. 39Take 2 tablespoons of besan (gram flour) in a pan.
  40. 40Roast the besan on medium flame until the raw smell is gone.
  41. 41Roast the besan on medium flame until the raw smell is gone.
  42. 42Roast the besan on medium flame until the raw smell is gone.
  43. 43Transfer the roasted besan to a bowl.
  44. 44Transfer the roasted besan to a bowl.
  45. 45Transfer the roasted besan to a bowl.
  46. 46In a bigger bowl, take 1/2 cup of thick curd.
  47. 47In a bigger bowl, take 1/2 cup of thick curd.
  48. 48In a bigger bowl, take 1/2 cup of thick curd.
  49. 49Add 2 tablespoons of ginger garlic paste.
  50. 50Add 2 tablespoons of ginger garlic paste.
  51. 51Add 2 tablespoons of ginger garlic paste.
  52. 52Add 2 teaspoons of Kashmiri red chilli powder.
  53. 53Add 2 teaspoons of Kashmiri red chilli powder.
  54. 54Add 2 teaspoons of Kashmiri red chilli powder.
  55. 55Add 1 teaspoon of roasted jeera powder (cumin).
  56. 56Add 1 teaspoon of roasted jeera powder (cumin).
  57. 57Add 1 teaspoon of roasted jeera powder (cumin).
  58. 58Add 1 1/2 teaspoon of ready-made garam masala.
  59. 59Add 1 1/2 teaspoon of ready-made garam masala.
  60. 60Add 1 1/2 teaspoon of ready-made garam masala.
  61. 61Add 1 teaspoon of crushed black pepper.
  62. 62Add 1 teaspoon of crushed black pepper.
  63. 63Add 1 teaspoon of crushed black pepper.
  64. 64Add 1 1/2 teaspoon of mustard oil (or regular cooking oil if preferred).
  65. 65Add 1 1/2 teaspoon of mustard oil (or regular cooking oil if preferred).
  66. 66Add 1 1/2 teaspoon of mustard oil (or regular cooking oil if preferred).
  67. 67Add the roasted besan.
  68. 68Add the roasted besan.
  69. 69Add the roasted besan.
  70. 70Squeeze juice from two small-sized lemons.
  71. 71Squeeze juice from two small-sized lemons.
  72. 72Squeeze juice from two small-sized lemons.
  73. 73Add 1-2 teaspoons of homemade food color (optional, made from beetroot).
  74. 74Add 1-2 teaspoons of homemade food color (optional, made from beetroot).
  75. 75Add 1-2 teaspoons of homemade food color (optional, made from beetroot).
  76. 76Add some salt to taste.
  77. 77Add some salt to taste.
  78. 78Add some salt to taste.
  79. 79Grate a little bit of nutmeg (Jaiphal).
  80. 80Grate a little bit of nutmeg (Jaiphal).
  81. 81Grate a little bit of nutmeg (Jaiphal).
  82. 82Give the marinade a good mix.
  83. 83Give the marinade a good mix.
  84. 84Give the marinade a good mix.
  85. 85Add around 300 grams of paneer (cottage cheese) cut into big pieces.
  86. 86Add around 300 grams of paneer (cottage cheese) cut into big pieces.
  87. 87Add around 300 grams of paneer (cottage cheese) cut into big pieces.
  88. 88Gently mix the paneer with the marinade.
  89. 89Gently mix the paneer with the marinade.
  90. 90Gently mix the paneer with the marinade.
  91. 91Add 2 medium-sized capsicum and 2 medium-sized onions cut into big pieces (onion slices separated).
  92. 92Add 2 medium-sized capsicum and 2 medium-sized onions cut into big pieces (onion slices separated).
  93. 93Add 2 medium-sized capsicum and 2 medium-sized onions cut into big pieces (onion slices separated).
  94. 94Mix everything well with your fingers, ensuring all pieces are coated.
  95. 95Mix everything well with your fingers, ensuring all pieces are coated.
  96. 96Mix everything well with your fingers, ensuring all pieces are coated.
  97. 97Add 1/4 teaspoon of turmeric powder (this can be added earlier with other masalas).
  98. 98Add 1/4 teaspoon of turmeric powder (this can be added earlier with other masalas).
  99. 99Add 1/4 teaspoon of turmeric powder (this can be added earlier with other masalas).
  100. 100Marinate the paneer and vegetables in the refrigerator for 30 minutes.
  101. 101Marinate the paneer and vegetables in the refrigerator for 30 minutes.
  102. 102Marinate the paneer and vegetables in the refrigerator for 30 minutes.
  103. 103Arrange the marinated paneer pieces, capsicum, and onions alternately on pre-soaked wooden skewers.
  104. 104Arrange the marinated paneer pieces, capsicum, and onions alternately on pre-soaked wooden skewers.
  105. 105Arrange the marinated paneer pieces, capsicum, and onions alternately on pre-soaked wooden skewers.
  106. 106Grease a grill pan with cooking oil.
  107. 107Grease a grill pan with cooking oil.
  108. 108Grease a grill pan with cooking oil.
  109. 109Place all the skewers on the grill pan over medium flame.
  110. 110Place all the skewers on the grill pan over medium flame.
  111. 111Place all the skewers on the grill pan over medium flame.
  112. 112Roast or shallow fry the skewers until they are done from all sides.
  113. 113Roast or shallow fry the skewers until they are done from all sides.
  114. 114Roast or shallow fry the skewers until they are done from all sides.
  115. 115Once cooked, remove the paneer tikka from the pan and serve with the prepared chutney.
  116. 116Once cooked, remove the paneer tikka from the pan and serve with the prepared chutney.
  117. 117Once cooked, remove the paneer tikka from the pan and serve with the prepared chutney.

Ingredients

  • 15 pieces Peanuts
  • 15 pieces Peanuts
  • 15 pieces Peanuts
  • 1 inch Ginger
  • 1 inch Ginger
  • 1 inch Ginger
  • 1 tsp Jeera (cumin)
  • 1 tsp Jeera (cumin)
  • 1 tsp Jeera (cumin)
  • 7 pieces Green chillies
  • 7 pieces Green chillies
  • 7 pieces Green chillies
  • 2 pieces Small-sized lemon
  • 2 pieces Small-sized lemon
  • 2 pieces Small-sized lemon
  • 0.5 cup Pudina leaves (mint)
  • 0.5 cup Pudina leaves (mint)
  • 0.5 cup Pudina leaves (mint)
  • 1 cup Coriander (dhaniya)
  • 1 cup Coriander (dhaniya)
  • 1 cup Coriander (dhaniya)
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 0.5 cup Curd
  • 0.5 cup Curd
  • 0.5 cup Curd
  • 2 Tbsp Besan (gram flour)
  • 2 Tbsp Besan (gram flour)
  • 2 Tbsp Besan (gram flour)
  • 2 Tbsp Ginger garlic paste
  • 2 Tbsp Ginger garlic paste
  • 2 Tbsp Ginger garlic paste
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp Roasted jeera powder (cumin)
  • 1 tsp Roasted jeera powder (cumin)
  • 1 tsp Roasted jeera powder (cumin)
  • 1.5 tsp Garam masala
  • 1.5 tsp Garam masala
  • 1.5 tsp Garam masala
  • 1 tsp Crushed black pepper
  • 1 tsp Crushed black pepper
  • 1 tsp Crushed black pepper
  • 1.5 tsp Mustard oil
  • 1.5 tsp Mustard oil
  • 1.5 tsp Mustard oil
  • 300 gm Paneer (cottage cheese)
  • 300 gm Paneer (cottage cheese)
  • 300 gm Paneer (cottage cheese)
  • 2 pieces Medium-sized capsicum
  • 2 pieces Medium-sized capsicum
  • 2 pieces Medium-sized capsicum
  • 2 pieces Medium-sized onions
  • 2 pieces Medium-sized onions
  • 2 pieces Medium-sized onions
  • 0.25 tsp Turmeric powder
  • 0.25 tsp Turmeric powder
  • 0.25 tsp Turmeric powder
  • Cooking oil
  • Cooking oil
  • 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.