Feb 15, 2008

Paneer Tikka

(Marinated cottage cheese on skewers)

Updates

  • 2/16/08 - I have added a blog entry on how to make fresh yogurt (dahi)

Ingredients

  • Paneer - little less than half a gallon of milk used for preparing paneer tikka.

Paneer preparation: Boil one gallon milk in a pot (3.78litres). Stir regularly so that the milk won't burn. After the milk comes to a full boil, add half a cup of distilled vinegar or 4 tablespoons of lemon juice. Stir continuously and the milk will start curdling. After a few minutes filter the curds into a cheese cloth and drain all the water. Put some weight on the filtered paneer (cheese) so that the paneer is hard and can be cut into slices after an hour or two.

  • Thick yogurt - 1 cup (tied in cloth for 2 hours)

Preparation for marinating sauce:

  • Ginger - 1 inch (grated)
  • Garlic - 1 (crushed)
  • Red Chilli Powder - 1 and a half tsp (according to taste)
  • Tandoori Masala - 1 tsp
  • Chaat Masala - 1and a half tsp
  • Sugar - 1 tsp
  • Cumin Seeds - 1 tsp (crushed)
  • Capsicum, Onion, Tomato, Carrot juliennes - 1 tbsp each (long thin strips)
  • Coriander - 1 tbsp (finely chopped)
  • Butter/Oil - 1 tbsp

Process

Cut paneer into 1/2 inch horizontal slabs.

Mix the red chilli, salt, sugar, cumin, tandoori masala, the ginger-garlic and chopped coriander in the curd. Mix well.

Brush the slabs of paneer liberally on both sides and edges with the sauce prepared above.

Marinate for a couple of hours (30 minutes if you are in a hurry to taste this yummy snack) so that the paneer absorbs the marinating sauce well. Place in refrigerator till required. Before serving, heat a non-stick pan.

Add butter/oil and place slices to sizzle till light brown.

Flip and repeat for other side.

Cut into bite size square and arrange in serving dish.
Add a tsp oil/butter to pan, heat.

Add sauted vegetables, chaat masala and salt to taste.

Pour over the tikka paneer.

Serve hot with tooth picks or small forks and sauce of your choice.

Preparation time: Paneer tikka preparation 30 minutes (best if paneer is prepared the same day) excluding yogurt tied in a cloth for 2 hours, Marination - 30 minutes

Serves: 4

PS: Recipe inspiration taken from www.bawarchi.com

5 comments:

Srinivas M said...

Yummy Paneer tikka. Looks like the ones we ate at Haldirams.

Sabita said...

Congratulations Priya!! This is fabulous stuff and very very useful!! I am loving it and look forward to many more recipes and links from you.The site is very clear and I love your display idea...makes things easier.Also, I know what my dishes should/ ought to look like. I can't wait to try the paneer tikkas.They look really scrumptious!

Keep it up and enjoy!!

Love,
Sabita

Ruchi said...

Looks great Priya. The idea of turning this blog into a book sounds great. Keep the recipes coming.

Joe said...

Five Stars! Thanks for taking so much time with the details and photos.

- Joe

Divya Vikram said...

I am really happy for discovering your blog..You have a lot of authentic Indian recipes here and almost a new one posted each day..all look too yummy

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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.