It is one of the best paneer recipes that can be served as a starter or as a backup. There are numerous ways in which this great starter can be arranged. The true strategy requires either a BBQ barbecue or a routine broiler to get a smoky flavor. In any case, not everybody has gotten to BBQ, and now and then it’s essentially not conceivable to utilize a BBQ barbecue. This step-by-step photo recipe overcomes that issue by utilizing tava to cook paneer tikka dry. This strategy gives a decent and firm surface to paneer and vegetables but does not have a smoky flavor.
Preparation Time: 10 minutes
Cooking Time: 1 hour 10 minutes
Serves: 4 servings
Ingredients:
| 1½ cups Paneer (cottage cheese), cut into 1-inch square, 1/2 inch thick slices |
| 2 Green Capsicums, cut into 1-inch squares |
| 1 Red Capsicum, cut into 1-inch squares |
| 1 medium Onion, cut into 1-inch chunks |
| 1½ teaspoons Ginger-Garlic Paste |
| 1 cup Hung Curd (or Greek Yogurt) |
| 1/2 teaspoon Red Chilli Powder |
| 1/4 teaspoon Garam Masala |
| 1/2 teaspoon Kasuri Methi (dried fenugreek leaves) |
| 1 teaspoon Coriander Powder |
| 1 teaspoon + 1 teaspoon Chaat Masala |
| 1½ tablespoons Oil |
| Salt |
| 1-2 teaspoon Lemon Juice |
| 1 medium Onion, thinly sliced (for garnishing) |
Directions:
1. Take hung curd in a huge bowl and beat it until smooth. Include ginger-garlic paste, ruddy chili powder, garam masala, kasuri methi, coriander powder, 1 teaspoon of chaat masala, and salt in it. Blend well and plan a marinade.
2. Include paneer, both sorts of capsicum, and onion, and blend delicately to coat all included fixings with marinade. Keep aside for 1 hour to marinate. If conceivable, cover and put them in the fridge to marinate overnight.
3. Orchestrate ruddy capsicum, green capsicum, onion, paneer, and green capsicum in a given arrangement on a little wooden toothpick/ skewer.
4. Warm a non-stick griddle or tawa and spread 1½ tablespoons oil on it. When tawa is hot, shallow sear speared paneer and vegetables over medium heat.
5. Cook each side by turning toothpick/ stick until all sides are light brown. This will take approx 3-4 minutes. Firm paneer tikka dry is ready.
6. Exchange them to a serving plate and expel the toothpick/ stick by holding the bottommost vegetable in put and sliding the stick in reverse. Sprinkle 1 teaspoon chaat masala and a few drops of lemon juice over it embellish with daintily cut onion and serve.
Tips and Variations:
- If you do not have a non-stick griddle or non-stick tawa, at that point utilize a normal tawa or griddle and include more oil with shallow singing to avoid it from sticking.
- Use Kashmiri ruddy chili powder for a decent color. It is less hot but gives a decent color.
- Use tomato, yellow capsicum, and baby corn for variation.
- Use acrid cream if curd is not available.
- Tofu can be utilized as a substitute of paneer in this recipe.
Taste: Spicy, delicate interior, fresh outside.
Serving Ideas: Dry paneer tikka can be served with green chutney as a side dish or starter.