• Try These Restaurant-Style Paneer Tikka’s At Home.😋

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INGREDIENTS


Pahadi Paneer Tikka

Servings - 2 - 3

INGREDIENTS
Baby potatoes - 500 grams
Water - 950 milliliters
Coriander - 15 grams
Mint - 10 grams
Cashews - 2 tablespoons
Green chili - 1 tablespoon
Cumin - 1 teaspoon
Yogurt - 35 grams
Fresh cream - 35 grams
Lemon juice - 2 teaspoons
Salt - 1 teaspoon
Water - 50 milliliters
Paneer - 400 grams
Onions - 100 grams
Bell pepper - 100 grams
Salt - 1/2 teaspoon
Coriander - 15 grams
Mint - 5 grams
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Sugar - 1 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Lemon juice - 2 teaspoons
Yogurt - 100 grams

PREPARATION


1. Take a pressure cooker, add 500 grams baby potatoes, 950 milliliters water and cover it with lid.
2. Cook until you hear 2 whistles.
3. In a blender, add 15 grams coriander, 10 grams mint, 2 tablespoons cashews, 1 tablespoon green chili, 1 teaspoon cumin, 35 grams yogurt, 35 grams fresh cream, 2 teaspoons lemon juice, 1 teaspoon salt, 50 milliliters water and blend in into a smooth puree.
4. Keep aside.
5. Take 400 grams paneer and cut it into pieces.
6. Transfer this into a bowl, add the boiled potatoes, 100 grams onions, 100 grams bell pepper, blended puree, 1/2 teaspoon salt and mix it well.
7. Marinate for 20 minutes.
8. Soak skewers in water for 30 minutes.
9. Skewer the paneer, onion and bell pepper in it.
10. Place it on a baking tray.
11. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes or until golden brown in color.
12. Remove it from oven.
13. In a blender, add 15 grams coriander, 5 grams mint, 1 tablespoon green chili, 1 tablespoon ginger, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 2 teaspoons lemon juice, 110 grams yogurt and blend it into a smooth puree.
14. Serve with prepared tikka.

Achari Paneer & Mushroom Tikka

Servings - 2 - 3

INGREDIENTS
Fennel seeds - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Nigella seeds - 1/2 teaspoon
Cumin - 1/2 teaspoon
Oil - 30 milliliters
Onions - 80 grams
Green chili - 1 tablespoon
Turmeric - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Pomegranate powder - 1 teaspoon
Castor sugar - 1/2 teaspoon
Salt - 1 teaspoon
Mushrooms - 200 grams
Paneer - 250 grams
Hung curd - 220 grams
Ginger garlic paste - 1 tablespoon
Corn flour - 1 tablespoon