Paneer Tikka Achari

INGREDIENTS

Marination
Paneer (cubes) – 200 gms
¼ Tsp Turmeric powder
Marinade-
Ginger and garlic paste-2 Tbsp
Lemon juice- 2 Tsp
Mustard oil- 1 Tbsp
Salt – to taste
Degi Mirch- 1 Tsp
Hung curd -150 Gms
Cumin powder-1/4 Tsp
Roasted Gram Flour- 1 Tbsp
Mix Pickle paste- 2 Tbsp
Dry Fenugreek – 1/8 Tsp
Turmeric powder- ½ Tsp
Garam masala powder- ½ Tsp
Salt – to taste
Butter- 15 ml
Chat masala – to sprinkle
For Garnish-
Fresh coriander- 10 gms
Lemon wedges- 2 nos

INSTRUCTIONS

Cut the paneer in cubes and soak in enough warm water seasoned with salt and turmeric powder for about 15 min. Once soaked, drain and pat dry with a paper towel in a bowl.
To marinate combine the yogurt ,roasted gram flour, dry fenugreek powder, degi mirch, pickle paste, garam masala powder and ginger garlic paste, mustard oil, lemon, roasted cumin powder, salt. Whisk well to mix.
Combine the paneer with the pickled marinade, put in tray or a bowl and cover with cling wrap and set to marinate for 30 min in refrigerator.
Skewer the marinated paneer and cook in tandoor. Baste with butter and finish in tandoor till done.
Remove from skewer and sprinkle some chaat, masala on top.
Serve accompanied with mint chutney.

Preferred recipes by Chef Rakesh Sethi.

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