Saunfia Paneer Tikka (Cottage Cheese Squares in Fennel Seed)

Recipe by webcontacts
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and cut paneer into one and a half inch sized squares of half-inch thickness. Peel, wash and grind ginger and garlic. Wash, remove stalk, halve, deseed and cut capsicums into one and a half inch sized squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder.
  • Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter.
  • Add paneer cubes to the batter and marinate for at least an hour.
  • Thread paneer cubes and caspicum squares onto skewers .
  • Roast in a tandoor/charcoal grill for five minutes, basting with melted butter occasionally till the tikkas are golden in colour.
  • Alternatively you can cook the tikkas in a convection oven or on a grill.
  • Preheat the oven to 220°C and cook for three minutes on either side, basting once with butter in between.
  • Remove and sprinkle with chaat masala powder and lemon juice. Serve with chutney of your choice.
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