Paneer Tikka
A tweaked paneer tikka with pickle gravy.
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 2tsp pickle gravy
- 250g cootage cheese
- 1tsp coriander seeds
- ¼tsp fenugreek seeds
- ½tsp onion seedskalaunji
- ¼cup hung curd
- 1tsp garlic-ginger paste
- Saltto taste
- ¼tsp red chili powder
- ¼tsp Garam masala powder
- ¼tsp mustard powder
- 1pinch turmeric
- 2tbsp Oil
- A few sprigs Mint leaves
Instructions
- Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool.
- Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chili powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.
- Crush the roasted spices in a mortar with the pestle.
- Add a little of the crushed spices to the yogurt and mix well.
- Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.
- Heat oil in a non-stick pan.
- String the cottage cheese cubes onto satay sticks and place them in the pan.
- Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around.
- Arrange them on a serving plate, garnish with mint sprig and serve hot.
Recipe Notes
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