155. Ramayana’s Paneer tikka


155. Ramayana’s Paneer tikka

Pieces of paneer( homemade)
▢½ cup diced onion
▢½ cup diced capsicum

For Paneer Tikka Marination
▢2 spoons of Hung Curd
▢1/2 teaspoon Ginger-Garlic Paste or 1/2 teaspoon crushed ginger-garlic
▢pinch of kashmiri red chili powder
▢½ teaspoon turmeric powder (ground turmeric)
▢1/2 teaspoon cumin powder
▢1 teaspoon coriander powder (ground coriander)
▢½ teaspoon Garam Masala Powder
▢1 /2 teaspoon ajwain (carom seeds)
▢1/3 teaspoon dry mango powder (amchur powder)
▢1/3 teaspoon chaat masala
▢½ teaspoon black pepper powder
▢1.5 teaspoons lemon juice
▢2-3 drops of mustard oil
▢salt as required

Chop the paneer in square shaped cubes.
Dice the onions and capsicum in 1 or 1.5 inches square pieces.

Making Marination
1.In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth

2. Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.

3.Mix very well. Check the taste and add more seasonings if required.
Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.

4.Cover the bowl and marinate for at least 2 hours or more in the refrigerator.

After 2 hours roast the paneer on non stick tawa or grill in oven or grill in tandoor until golden brown.


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