Ingredients
-
3/4
-
2
-
1/2
-
3 - 5
-
-
1
-
1 1/2
-
2
-
1/2
-
1
-
-
1
-
1/2
-
500
-
1
Directions
Saunfia Paneer Tikka (Cottage Cheese Squares in Fennel Seed), Paneer cubes marinated in fennel seed paste and cooked in the tandoor , Paneer cubes marinated in fennel seed paste and cooked in the tandoor
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Add Paneer Cubes to the Batter and Marinate For at Least an Hour. |
|
4
Done
|
Thread Paneer Cubes and Caspicum Squares Onto Skewers . |
|
5
Done
|
Roast in a Tandoor/Charcoal Grill For Five Minutes, Basting With Melted Butter Occasionally Till the Tikkas Are Golden in Colour. |
|
6
Done
|
Alternatively You Can Cook the Tikkas in a Convection Oven or on a Grill. |
|
7
Done
|
Preheat the Oven to 220c and Cook For Three Minutes on Either Side, Basting Once With Butter in Between. |
|
8
Done
|
Remove and Sprinkle With Chaat Masala Powder and Lemon Juice. Serve With Chutney of Your Choice. |
