How to Prepare Appetizing Paneer tikka (barbeque)

Paneer tikka (barbeque).

Paneer tikka (barbeque) You can cook Paneer tikka (barbeque) using 22 ingredients and 16 steps. Here is how you cook that.

Ingredients of Paneer tikka (barbeque)

  1. You need of Main Ingredients-.
  2. It's 200-250 grams of paneer or Indian cottage cheese.
  3. It's 1 of pinapple diced.
  4. Prepare 1/2 cup of medium sized onion(diced).
  5. Prepare 1/2 of capsicum or medium bell pepper (diced).
  6. You need of For marination-.
  7. It's 200 gms of yoghurt/ hung curd.
  8. Prepare 1 tbsp of ginger garlic paste.
  9. Prepare 2 tbsp of kashmiri red chilli powder.
  10. You need 2 tbsp of Kasuri methi.
  11. Prepare 1/2 tsp of turmeric Powder.
  12. It's 1 Tsp of coriander powder.
  13. It's 1 Tsp of garam masala powder.
  14. You need 1 Tsp of chat masala.
  15. Prepare 1 Tsp of ajwain.
  16. You need 1/2 tsp of black pepper powder.
  17. You need 1 tbsp of lemon juice(optional).
  18. You need 2 tbsp of mustard oil (heated).
  19. You need 1/2 tsp of black salt.
  20. You need of Salt as required.
  21. It's of Some mustard oil for brushing.
  22. It's of Skewers.

Paneer tikka (barbeque) instructions

  1. Chop the veggies in square shaped cubes..
  2. Peel, rinse and dice 1 medium-sized onion in square shaped 1 to 1.5 inches pieces. Rinse and slice 1 small to medium sized capsicum (green bell pepper) in 1 to 1.5 inches pieces. You will need ½ cup each of onions and capsicum, Pineapple Keep aside. You can also use tomatoes if you want..
  3. Slice 200 to 250 grams block or paneer into cubes or squares and keep aside. Best is to use homemade paneer..
  4. Put 200 grams hung curd (greek yogurt) in a bowl. With a whisk beat the curd lightly till smooth..
  5. Now add 1 tablespoons ginger garlic paste or 1 tablespoon crushed ginger garlic to the curd. Also add all the dry spice powders. Below you see the following Indian spice powders in clockwise order: 2 teaspoons kashmiri red chili powder 1 teaspoon coriander powder ½ teaspoon turmeric powder ½ teaspoon garam masala powder 1 teaspoon cumin powder 1 teaspoon dry mango powder (amchur) 1 teaspoon ajwain (carom seeds) 1 teaspoon chaat masala ½ teaspoon black pepper powder (optional).
  6. Kashmiri red chili powder gives a nice red color to the food but is not spicy and hot. Instead of kashmiri red chilli powder, you can add 2 tsp of sweet paprika..
  7. Add ½ teaspoon black salt and regular salt as per taste. If you do not have black salt, then skip it..
  8. Next add 2 tablespoon heated mustard oil..
  9. Mix very well. Check the taste and add more seasonings if required..
  10. Add the onions, capsicum and paneer to the marinade..
  11. Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more..
  12. Begin to thread the veggies and paneer alternately on bamboo/ iron skewers. Before you begin to thread preheat oven at 230°c or 240°c or 464 degree for 15 to 20 minutes..
  13. Remove from the oven and then place the paneer cubes on a serving plate, that's how they look..
  14. Or you can roast them on gas directly or take a pan put some oil over it and bake it until they get black spots on it..
  15. That's how they look in gas stove..
  16. Sprinkle some chaat masala and lemon juice and serve with green chutney..

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