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Add a photoWhy not get yourself into the kitchen and try making Paneer Tikka of your own? Summer is around, and if you have vegetarians at your next Barbecue party, serve them this masterpiece. Soft and juicy cubes of Paneer is marinated with Vegetables and grilled.
You can make this. I took a long route to reach there, but you could make it easier, procuring Paneer from any Indian grocery. No doubt home made Paneer, tastes and makes you feel proud at your Saturday Night Barbecue.
Ingredientes
- Things You Need To Make Paneer At Home:
- Organic Whole Milk â 4 litre
- Lemon Juice â 4 tbsp
- Fresh Mint Leaves â 15 grams
- Deep fried Garlic pieces â 4 tbsp
- Cheesecloth or a cotton Kitchen cloth â 1 large
- Process: Please click here (Home Made Paneer) and follow the same process.
- Things You'll Need For Paneer Tikka:
- Fresh Paneer â 350 grams
- Green Pepper (Capsicum) â 1
- Red Pepper â 1
- Yellow Pepper â 1
- Onion â 1
- Marinade:
- Red Chilli Powder â 2 tbsp
- Garam Masala - ½ tsp
- Red Food Colour â few drops (optional)
- Salt to taste
- Double Cream or Yoghurt â 50 ml
- Garnish
- Mint Leaves
- Onion and Limes Slices
Direcciones
- Golden Touch Mise en Place â [15 mins. + 40 mins for marination]
- 1. Remove the edges of Paneer, about ½ inch to get a proper block*.
- 2. Cut the Paneer into cubes of desired size.
- 3. Cut the Vegetables into cubes of the same size as Paneer.
- 4. Mix the marinade powders in Double cream or Yogurt.
- 5. Mix the Paneer and Vegetables separately. Store covered in fridge for 40 mins.
- 6. Soak 4-6 bamboo skewers in cold water for 20 mins.
- 7. Heat your grill or oven to the highest settings.
- Golden Touch Preparation - [20 minutes]
- 1. Thread the Paneer and Vegetables onto the skewer, to make a decorating combination.
- 2. Sear under grill for about 10-15 mins, rotating occasionally, until deliciously smoky and charred at the edges.
- Golden Touch Service
- Serve immediately sprinkled with Chat Masala and Lemon juice.
- Coriander Chutney or Mint Chutney serves as a good accompaniment.
- NOTES:
- Notes on Paneer Making:
- * Roast the Garlic to a fine crispy state, and do not add it, till after the Milk is boiled. This will help the Garlic retain its crispiness.
- * Do not use, spoilt or Skimmed Milk. Organic Milk is not chemically treated and is most suited to make Paneer at home.
- * Paneer is ideal for cooking over glowing charcoal.
- * Although Yoghurt gives a better yield than Lime juice, in this recipe, I used Lime juice as it would give a tangy taste to the otherwise bland Paneer.
- *Store the edges of Paneer, and I will post and excellent recipe made of it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 541g | |
| Calories 234 | |
| Calories from Fat 37 | 16% |
| Total Fat 4.32g | 5% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 29mg | 1% |
| Potassium 1233mg | 35% |
| Total Carbs 50.11g | 13% |
| Dietary Fiber 12.6g | 42% |
| Sugars 17.29g | 12% |
| Protein 7.09g | 11% |
