Kesari paneer malai tikka

  • Starter
  • Servings
  • 3Spicy
  • 7 Hrs, Cook Time
  • Cuisine : Others
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A roasted paneer preparation in a rich marination of curd and fresh cream along with roasted vegetables and served with mint chutney and lacha pyazz


Ingredients

For Paneer Tikka  

 

S.NO

INGREDIENT

QUANTITY

1

Paneer

300 Gm

2

Capsicum

2 No.

3

Tomato Large

2 No.

4

Onion Large

6 No.

5

Fresh Cream

50 Ml

6

Hung Curd

250 Gm

7

Grounded Saunf

1 Teaspoon

8

Saffron

2-3 Sprig

9

Salt

To Taste

10

Ginger Garlic Paste

1 Tablespoon

11

Butter

For Basting

12

Chaat Masala

For Taste

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For Mint Chutney

 

S.NO

INGREDIENT

QUANTITY

1

Mint

1 small bunch

2

Curd

100 ml

3

Tomato Small

1 no.

4

Green Chilly

3 no.

5

Black Salt & Roasted Cumin seeds powder

To taste

6

Green coriander

1/2 Small Bunch

7

Lemon

1/2   no.

 

 

 

 

 

 

Cookwares

S. NO.    Item

1               Stainless steel skewers

2              Chopping board

3               Knife

4.              Bowl

5.              Mixer Grinder

6.             Gas Stove

 

Step By Step Method

  • For Paneer Tikka

    1. Take Paneer cut it into big cubes,now take cpsicum, tomatoes -deseed them and cut them into square shapes, cut onion also into square pieces.

    2. Take hung curd add fresh cream into it and few sprig of saffron mix them well , now in this curd add ginger garlic paste and  grounded saunf mix all thses ingredients thoroughly.

    3. Now add cubes of paneer into the curd mixture and leave to marinate for about 4-6 hours covered in a low temperature (so that the curd does not turn sour )

    4. After 4-6 hours add salt into it and mix with light hands taking care not to break th paneer cubes, now add diced vegetables also in the marination.

    5. Put raw potato first in the skewers then put paneer and then a slice of tomato, capsicum  , onion and then again paneer , repeat the process till the skewewr is sufficinetly filled and cover it by putting another raw potato .

    6. Now roast it directly on the gas stove till it turn lightly golden in colour / paneer starts giving a roasted smell , rotate it frequently to maintain even cooking and colouring and avoid burning .

    7. During roasting baste it with butter in between for once to maintain the softness .

    8. Once the tikka 's are done put them on a chopping board and cut the paneer large cubes into medium size cubes , sprinkle lemon juice over it and liltle chaat masala .

    9. Now plate this hot rich  tikka in a platter and serve with laccha pyazz and mint chutney.

          

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