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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
To ensure the best flavour, it is best to keep the paneer cubes marinated for about 2 hours prior to cooking. In the absence of a grill or a tandoor, this dish can be shallow-fried on a non-stick pan. You could also add in some besan to the marinade to make sure that the paneer pieces do not stick to the pan.
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Paneer Tikka, an authentic starter dish that is prepared in a tandoor, is arguably Punjab’s most famous culinary export. The best Paneer Tikka comes marinated and grilled to perfection, and also wrapped in several different flavours. It first emerged from the kitchens of the Maharaja of Patiala as an evening tea-time savoury.
- Cottage cheese (paneer), cubed (1 cup)
- Curd (dahi) (½ cup)
- Capsicum (shimla mirch) (½ cup)
- Ginger-garlic (adrak-lahsun) paste (2 tsp)
- MTR Lal Mirch Red Chilli Powder (2 tsp)
- Kasuri methi (½ tsp)
- MTR Garam Masala Powder (½ tsp)
- Coriander leaves (hara dhania), chopped (1 tbsp)
- Chaat masala (1 tsp)
- Gram flour (besan ) (1 tbsp)
- Oil (1 tbsp)
- Cube the paneer. Also, chop up the vegetables and keep them aside.
- In a deep-bottomed bowl, add in the dahi, ginger-garlic paste, the MTR Lal Mirch/Red Chilli Powder, kasuri methi, the MTR Garam Masala Powder, coriander leaves, chaat masala, oil and salt to taste. Mix well.
- Then, add the paneer cubes to the marinade mixture and mix well to make sure that it has thoroughly coated the cubes. Keep aside for at least an hour or 2.
- Alternately arrange 4 to 5 pieces each of the paneer, capsicum and onion cubes on a satay stick.
- Heat a non-stick tawa and cook the satays on a medium flame using oil. Keep at it till the paneer is light brown in colour from all sides.
- Serve Paneer Tikka with mint chutney and onion rings.