Recipe:
Ingredients:
- 200-250 Grams of Paneer Cubes
- 1 Diced Capsicum
- 1 Diced Tomato
- 1 Diced Onion
- 3-4 Tablespoons of Curd (Dahi)
- 1-1.5 Tablespoons of Gram Flour (Besan)
- 1-1.5 Teaspoon Ginger-Garlic (Adrak-Lehsun) Paste
- 1.5-2 Teaspoon Kashmiri Red Chili (Lal Mirch) Powder
- 1 Teaspoon Roasted Cumin Seed (Jeera) Powder
- 1 Teaspoon Black Pepper Powder
- ¾ Teaspoon Garam Masala
- ¾ Teaspoon Chaat Masala
- 1 Teaspoon Dried Fenugreek Leaves (Kasuri Methi)
- Juice of ½ Lemon
- Salt
- Oil
- Melted Butter
- In a bowl take curd, Kashmiri red chili powder, black pepper powder, roasted cumin seed powder, garam masala, chaat masala, salt, ginger-garlic paste, lemon juice, dried fenugreek leaves, gram flour and mix well. Add some oil and prepare the marinade.
- To the marinade add paneer cubes, diced tomato, diced capsicum and diced onion. Mix well and coat the vegetables well with the marinade. Let it rest for 30 minutes.
- Now on a tawa roast the vegetables and oil. Add melted butter over it roast it well from both sides.
- Restaurant style paneer tikka is ready, serve it with onions, lemon and some green chutney.
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