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PANEER TIKKA Recipe | | Main Course Recipe by Smita Nadgir |
| | INGREDIENTS | Onion (large dices) - 200 gms
Capsicum (large dices) 200 gms
Paneer (large cubes) - 200 gms
Tomato (large dices) - 200 gms
Malt vinegar - 30 ml
Sliced pineapple - 4 nos
Refined oil - 15 ml
Salt to taste
Chaat masala - 25 gm
Garam masala powder - 5 gm
Yellow chilli powder - 10 gm
Royal Cumin (ajwain)- 3 gm
Yield - 4 portions
Portion size 200 gms
Pre - Preparation
1. Wash and cut onion, tomato, capsicum in to large dices.
2. Cut paneer into big cubes.
3. Tinned or fresh pineapples can be used.
| | METHOD | 1. In the above prepared vegetables mix salt, chaat masala, garam masala, yellow chilli powder, royal cumin, malt vinegar and toss the mixture properly.
2. Mix in the cottage cheese cubes and pineapple also.
3. Pour little refined oil and toss again.
4. Leave it aside for half an hour.
5. Pierce alternate dices of tomato, onion, capsicum on to a skewer with a cottage cheese cubes first and a last pineapple slice from top.
6. Use pieces of lemon wedge as a stopper at the end.
7. Put the skewer in the tandoor and cook for 5 minutes.
8. Take out on a platter, arrange cottage cheese slices in between the vegetables and sprinkle with kebab masala on top.
9. Serve hot with lemon edge.
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