Haryali Paneer Tikka

Even though I love the classic paneer tikka, there are days when I crave variety. It is at those times that this recipe comes to the rescue. Marinated in a tangy mint marinade, this is one recipe that is sure to titillate your taste buds.

And, like the classic tikka you can choose to make this in an oven, on an open fire with a wire mesh, a tandoor (if you have one) or even in a grill pan on the stove. Make it any way that you find convenient, it turns out yummy.

HARYALI PANEER TIKKA

INGREDIENTS

½ kg paneer cut into 1 inch chunks

Bell peppers – red, green and yellow; 1 each (also cut into 1 inch chunks)

2 large red onions – cut into 1 inch chunks and peeled apart.

2 large tomatoes (de-seeded) – cut into 1 inch cubes

Wooden tikka skewers (soaked in cold water for 20 minutes, else they may burn in the oven)

 

Ingredients for the marinade

Salt to taste

½ tsp pepper powder

2 tsp besan (roasted is better)

Green food colour (few drops, if you need the tandoori colour)

2 tsp oil/ butter for marinating and more for grilling

2 tbsp of thick curd

1 cup mint chutney. (for the chutney, follow this link – https://onsonalstable.com/mint-chutney-condiment/)

 

METHOD

  • In a large mixing bowl add the curd and put in all the marinade ingredients.
  • Add 2 tsp of refined or olive oil to the mix.
  • Mix all together till you get a smooth paste.
  • To the above mix add the cubed paneer, bell peppers, onion and tomatoes.
  • Leave the mix to marinate for minimum 2-3 hours in the fridge. This will help the paneer to firm up and also marinate in the juices.
  • Post marinating, skewer the paneer into barbecue skewers by alternating with the bell peppers, onion and tomato.
  • Drizzle some butter on top of the tikkas and grill in the microwave (on grill mode) in two batches. It is advisable to use the high rack for the grilling purpose.
  • In the first batch grill for 10-12 minutes.
  • After that take them out and gently turn them over. Drizzle some more butter and grill again for 10-12 minutes.
  • At the mid way mark, turn the skewers over and drizzle some butter/oil onto the tikka again.
  • Once done, remove and serve hot with lachcha paranthas.

 

 

 

About Sonal Singh

I believe that life is a repertoire of anecdotes. The various situations that we encounter, the many incidents of every day, the people we meet, our conversations with them; all make life a melange of tales. And, that is what I attempt to capture through my writing. My cooking is no different! It reflects my love for travel and my love for innovation. The kitchen is my happy place. So, even though by vocation I am a recruiter (www.rianplacements.com), by passion I am a writer, home chef and a hodophile.

Check Also

Sticky pork ribs

I prefer a cast iron pan to roast the meat because it gives even colour and faster results. You can use a non-stick pan as well. The trick to this recipe is in browning the meat to seal in all the flavours.

One comment

Leave a Reply

Your email address will not be published. Required fields are marked *