Lunch

Masala Paneer Tikka

INGREDIENTS

150 gms – Paneer (Cubes)
50 ml – Oil
¼ Tsp Cumin
1 Tbsp – Garlic Chopped
1 No – Green Chilli Chopped
100 gms – Onions Chopped
30 gms – Tomato Chopped
50 gms – Tomato Puree
¼ Teaspoon – Kashmiri Degi Mirch
¼ Teaspoon – Salt
2 Tbsp – Cashew nut Paste
1 Tbsp – Butter
¼ Teaspoon – Garam Masala
¼ Tsp Turmeric powder
¼ Teaspoon Chaat Masala
1 Tbsp – Fresh Cream
10 gms – Fresh Coriander chopped
Garnish
Ginger julienne
Fresh coriander

INSTRUCTIONS

Heat oil in a wok , and add cumin. When it crackles add garlic and sauté.
Add onions and green chilli and sauté till onions are light brown. Add chopped tomatoes and cook till soft. Add degi mirch, turmeric and salt. Cook for a minute.
Add tomato puree, cashewnut paste, some water and cubes of Paneer and cook gently for 10 minutes.
Add garam masala and chaat masala. Stir and finish with butter and cream. Cook for a minute and add chopped coriander.
Transfer to a serving bowl and garnish with chopped coriander and ginger julienne.

Preferred recipes by Chef Rakesh Sethi.

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