|Published||Cooking Time||20 Minutes|
|Recipe Type||Appetizers||Preparation Time||10 Minutes|
|Ingredient||Standing Time||20 Minutes|
This is a vegetarian starter . Serves 2 to 4.
Recipe of Paneer Tikka
|Garam Masala (Optional)||1/2||Teaspoons|
|Ginger Garlic Paste||1||Tablespoons|
|Paneer (Indian Cottage Cheese)||200||Grams|
|Chilli Powder||To Taste|
|Green Pepper (Capsicum)||1|
Cut Paneer into 1" cubes. Cut onions into 1" squares. Separate the onion by two sheath together. Deseed and cut capsicum to 1" squares (Can also include Red or yellow pepper if you like it colourful). Hang yogurt in a muslin filter for about 15 mins or until all the whey leaves. Now mix yogurt and all other powder ingredients and ginger garlic paste into a smooth paste. In a bowl, add Paneer, Capsicum, and onions and pour the yogurt mixture on it. Shake it slightly so everything is coated evenly with the yogurt mixture. Now leave this in the refridgerator for minimum 2 hours to 24 hours. The more you leave this mixture the better the flavour in the paneer (I prick the paneer through with the skewer while I leave it). PreHeat the grill for 10 mins in 275 degrees Celsius. Alternate on the skewer Paneer, Onions and capsicum. Leave a tray under the grill to collect the drips. As you grill turn once as the top turns golden brown. It takes 15 mins to get done. Serve with Iceberg Lettuce, slices of cucumber and lemon.
Posted May 13, 2009