Wednesday, 2 October 2013

Peg & Pig's Kitchen - Spicy Paneer Tikka

It's national holiday today. And yes, something tasty had to be cooked for lunch. Our kitchen saw the making of spicy paneer tikka. Paneer is Indian cottage cheese. You can either make it at home or buy it from stores. I bought 250 gms of paneer (Milky Mist brand). I love the sponginess and freshness of this brand of paneer.
All right, here is the recipe; serves for two people.
100 gms paneer
1 medium-sized tomato
1 medium-sized green capsicum
3-4 satay sticks
For masala
3 green chillies
1-2 tsps red chilli powder
1 tsp cumin powder
a few fennel (saunf) seeds
about an inch fresh ginger
handful of fresh coriander leaves with stems
juice of half a lemon
1 tbsp thick curd
1 tbsp gram flour
a pinch of turmeric
1 tsp cooking oil
In a mixer, grind the ingredients listed in the 'For masala' section except curd, flour, and lemon juice. Remove the mixture into a bowl. Add curd, flour, and lemon juice, and mix well. In case the mixture is a little runny, sprinkle more flour.
Cut the de-seeded tomato into eight pieces and de-seeded capsicum into eight pieces. Also cut paneer into eight or more pieces. Smear the masala mixture over the vegetables and paneer. Let them all marinade for about 20-25 minutes. If you have excess masala, keep it in a bowl and put it inside a fridge. I will come back to it later.
Rub satay sticks with a little cooking oil. Arrange tomato, paneer, capsicum pieces on the sticks. Put them inside a preheated oven, and grill (or bake) at about 140 deg cel for 15-20 minutes. Please remember to adjust the oven temperature and cooking time depending on the size and thickness of the vegetables and paneer.
Serve paneer tikka as is or with any other dish. Mint chutney is a good accompaniment.
1 - Marinade; 2 - Veg and paneer pieces on sticks; 3 - Paneer tikkas served with puri

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