Ingredients:
200 grams paneer or 1 ½ cup paneer
½ cup onions cubed layers seperated
½ cup capsicum/ bell peppers (green or red)
Butter - 2tspn
Fresh lemon juice - 2tblspn
Chaat masala - 2tspn
wooden skewers - 3 or 4
For marination:
½ cup of hung curd/yogurt
1 ½ tsp ginger-garlic paste
Cumin powder- 1tspn
Coriander powder - 1tspn
¾ tsp chilli powder
Kashmiri mirch powder- 1tblspn
Black salt - 1 pinch
Black pepper powder - 1tblspn
Lemon juice - 1tblspn
¾ tsp special garam masala or tandoori masala(ingredients and process mentioned below)
⅛ tsp turmeric powder
Bengal gram flour- 2tblspn
salt to taste
Oil - 1 tspn
1 small bay leaf
2 green cardamoms
1 ½ tsp ginger garlic paste
¾ to 1 tsp red chili powder
1 tsp garam masala
¼ tsp kasuri methi
12 to 15 cashew nuts or 2 tbsp. cashew paste
1 to 1 ¼ cup of ripe tomatoes chopped
1 cup cubed onions
oil or butter as needed
For Special Garam Masala/tandoori masala:
Cardamom - 4
Cinnamon - 1 inch
Clove - 4
Peppercorn -8
Nutmeg(jayfal) -1
Mace(jayitri)- 3-4 blades
Star anise - 1
Bay leaf-2
Fennel seed -2tspn
Method:
Firstly, marinate paneer and veggies with the marination ingredients mentioned above & refrigerate it for minimum 1hour but 4-5 hours of marination will enhance the flavour.
Add chopped tomatoes, cashews and onions to a blender and make a smooth puree, Set this aside.
Soak some wooden skewers or small toothpicks in water for 10mins & wipe before using.Heat a tbsp oil or butter in a wide pan,place marinated paneer along with veggies on skewers,grease them with oil & cook till the marinade dries up and it turns golden. Over frying can make it harder and rubbery.
Heat oil in a pan, add bay leaf and cardamom. Fry ginger garlic paste until the raw smell goes off.
Add the cashew-onion-tomato puree,and cook until the mixture begins to leave the sides. Add garam masala , chili powder and salt. Saute for a minute.
Add 1 cup water , Bring it to a boil and cook till you see a thick gravy for about 3 to 5 minutes on a low flame. Add kasuri methi and cook for 1 to 2 minutes.
Add paneer tikka along with veggies and cook for 2 mins on a medium heat, overcooking can break paneer and can make them rubbery too.
Turn off the flame & serve hot.
Comments
Post a Comment