• 2 Ways Paneer Tikka
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INGREDIENTS


Paneer Tikka Zafrani

Servings - 2 - 3

INGREDIENTS


Warm milk - 1 tablespoon

Saffron - 6 - 8 strands

Gram flour - 30 grams

Paneer - 330 grams

Onions - 30 grams

Bell pepper - 80 grams

Hung yogurt - 130 grams

Ginger garlic paste - 1 tablespoon

Green chili - 1 teaspoon

Garam masala - 1 teaspoon

Turmeric - 1 teaspoon

Salt - 1 teaspoon

Chaat masala - 1 teaspoon

Red chili - 1/2 teaspoon

PREPARATION

1. In a bowl, add 1 tablespoon warm milk, 6 - 8 strands saffron and mix it well.

2. Soak for 30 minutes. Keep aside.

3. In a mixing bowl, add 330 grams paneer, 30 grams onions, 80 grams bell pepper, 130 grams hung yogurt, roasted gram flour, 1 tablespoon ginger garlic paste, 1 teaspoon green chili, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon chaat masala, 1/2 teaspoon red chili, soaked saffron milk and mix all the ingredients well.

4. Marinate the paneer for 30 - 40 minutes.

5. Soak skewers in water for 30 minutes.

6. Skewer the veggies and paneer.

7. Shallow fry till it turns golden brown in color from all sides.

8. Serve hot.

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

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