Recipe For Restaurant Style Paneer Malai Tikka
Ingredients
Paneer –
500 grams, diced
Capsicum
– 2 medium, diced
Tomatoes
- 2 medium, diced
Onions -
2 small, diced
Fresh
cream – 200 ml
Cheese –
50 grams/2 cubes
Kasoori
Methi – ½ tbsp
Salt – to
taste
Green
cardamom powder – ½ tbsp
Chat
masala – ½ tbsp
Powdered
sugar – 1 tbsp
Saffron –
a few stand soaked in 1 tbsp warm milk
Ginger –
1-inch piece
Green
chilies – 2
Cilantro/Coriander
leaves–¼ cup
Mint
– 2 tbsp.
Instructions
Combine
cilantro, mint, ginger and green chilies in a grinder. Pulse them a couple of
times to get a coarse mixture.
In a
bowl, combine fresh cream, grated cheese, and the ground mixture herbs, ginger,
and chilies. Also, add salt, kasoori methi, saffron soaked in milk, chat
masala, green cardamom powder, and powdered sugar. Mix well.
Marinate
the paneer, capsicum, onions and tomatoes in separate bowls. Cover and let them
rest in the fridge for 2 hours, or preferably 24 hours.
When you
are ready to grill the marinated paneer and vegetables in the tandoor, arrange
them on the skewers. Alternate between paneer pieces, capsicum, onion and
tomatoes while arranging them on the skewers.
When the
coals in the tandoor are ready, arrange the skewers in the tandoor.
When the
marinade on the underside sets, turn the tikkas and baste it with some marinade
if you wish. Turn again and continue to cook until the second coat of the
marinade is cooked. Cooking the paneer malai tikka takes about 7-8 minutes.
Remove
the skewers from the tandoor and carefully slide the tikkas off the skewers
into the plate using a pair of tongs. Serve paneer malai tikka hot with some
green chutney and cabbage salad
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