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Paneer tikka

300g of paneer

200g of yogurt


1/2 tsp of chilly powder

1 tbsp of ginger-garlic paste

1/2 tsp of turmeric powder

1 tsp of ground cumin

1 tsp of ground coriander

1/2 tsp of garam masala

1 tsp of amchur powder

1 tsp of chaat masala

1/2 tsp of ground black pepper, powder (optional)

1 tsp of ajwain seeds

1 tbsp of oil

1/2 tbsp of clarified butter, or butter

1/2 lime

1: to start the dish, line a wire filter with material artefact and pour within the yogurt. Tie the ends of the material along and droop over a bowl for half-hour

2: Dice the paneer into 2cm chunks, sprinkle with salt and chilly powder and put aside. Soak the bamboo skewers in water for half-hour

3: Add the decorated curd to an oversized bowl and blend till swish. Add all of the spice powders, the ginger-garlic paste and oil to the bowl and whisk totally to include all of the ingredients

4: Add the paneer to the marinade, combine gently to coat and steep at temperature for half-hour

5: heat up the grill to the best doable temperature, or use a oven if you’ve got one

6: Line a baking receptacle with parchment paper and spray or brush with melted clarified butter or butter. Thread the paneer onto skewers and place on the baking receptacle. Grill for two minutes, then rigorously flip the skewers and grill for an extra a pair of minutes, till gently bronzed on the sides

7: Transfer the skewers to a serving plate, drizzle with the juice and serve directly


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