Butt Like An Apricot

Recipes

Paneer Tikka

Ingredients:

  • 500 grams paneer (cut in cubes)
  • 200 grams chickpea flour (besan)
  • ½ tsp ajwain seeds
  • ¼ tsp turmeric powder
  • ½ tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp chaat masala
  • 1 tsp chilli powder
  • 1 tsp kasuri methi
  • 2 tsp ginger garlic paste
  • 1 tbsp oil
  • 1 ½ bell pepper (cut into cubes)
  • 1 large onion (cut into cubes)
  • Salt to taste

Method:

  • Transfer the thick curd in a bowl. If you don’t have thick curd, you can hang regular curd, tied in a muslin cloth for 2 hours to strain out the water
  • Heat a non-stick pan and add besan to it. Dry roast it till you get a toasty smell for about 1 minute. Add this flour to the curd. We add besan as it helps the curd stick to the paneer and veggies
  • Now add all the spices to the pan and dry roast them for a minute too. This will bring out their flavour
  • Add these to the curd and besan
  • Also add kasuri methi, salt, ginger garlic paste, chaat masala to the curd
  • Heat a small pan and add oil to it. Once the oil is heated, add it to the curd. This ensures the spices are mixed well
  • Now mix this up with a whisk. The curd shouldn’t be too loose or else the paste will become watery
  • Now add paneer, veggies to this and mix well
  • Cover with cling wrap and refrigerate for 2 hours atleast
  • Set up your grill or even a grilled pan as an alternative. Arrange the veggies and paneer in alternating manner and put it in skewers
  • Place the skewers on hot grill and cook for 10-12 minutes
  • Serve immediately with lemon wedges and green chutney

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