Ingredients
- 1 large block of paneer
- 1 onion
- 1 bell pepper
- 1 Tomato
- Make Mushrooms
- Finely chopped coriander leaves
- For Marinade:
- 1 / 2 cup Curd (plain yogurt)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 tsp Tandoori powder
- 1 tsp cumin (jeera) powder
- 2 teaspoons chaat powder
- Salt to taste
- Red chili powder to taste
How to make indian paneer Tikka recipe:
For the paneer Tikka
- Combine yogurt, soonth, chili powder, Kasuri Methi, garam masala, flour, coriander, salt and 1 tablespoon oil and mix well to prepare a marinade.
- Add paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.
- Heat 1 tablespoon oil in a non-stick tava (griddle) and fry paneer tikka on all sides until lightly browned (about 4 to 5 minutes). Keep aside.
How to proceed?
- Boil a vessel full of water and place the tomatoes in it for a minute.
- Remove, de-skin and de-seed the tomatoes. Chop finely and keep aside.
- Shake the coriander seeds and red chillies lightly and grind into powder. Keep aside.
- Heat oil in a pan, add cabbage and green chilli and saute for some time.
- Add tomatoes and dry ginger powder and fry until oil separates from the mixture.
- Add the red chillies, coriander powder, tomato sauce and dried fenugreek leaves and sauté.
- Mix milk and cornstarch together and add to sauce. Mix well.
- Add the paneer tikka and peas and heat for a while.
- Serve hot garnished with coriander.
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