A lot of us are using this self-quarantine time during the Coronavirus COVID-19 outbreak by cooking our own meals. I am doing it too. And the one thing that I hate about cooking for myself is not finding easy recipes to experiment with and I end up making the same meals often. So, I reached out to my favourite girl Vidhi Doshi a.k.a. @ramenhairedgirl to help me out with some quick and super easy recipes to follow and try out. And so, she sent her recipe for paneer tikka and if you are a fan of it too then you too should defo try this recipe out. Scroll down to check it out.
500 grams paneer (cut in cubes)
200 grams thick (hung) curd
2 tbsp chickpea flour (besan)
1/2 tsp ajwain seeds
1/4 tsp turmeric powder
1/2 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp chaat masala
1 tsp chilli powder
Salt to taste
1 tsp kasuri methi
2 tsp ginger garlic paste
2 tbsp oil
1 1/2 bell pepper – cut into cubes
1 large onion – cut into cubes
Step 1: Transfer the thick curd in a bowl. If you don’t have thick curd, you can hang regular curd, tied in a cheesecloth for 2 hours till you get thick yogurt. Now, heat a nonstick pan and add the besan to it. Dry roast it till you get a toasty smell—about 1 minute. Add this flour to the curd. We add besan as it helps the curd stick to the paneer and veggies.
Step 2: Now add all the spices to the pan and dry roast them for a minute too. This will bring out their flavor.
Step 3: Add these to the curd and besan.
Step 4: Also add the kasuri methi, salt, ginger garlic paste, chaat masala to the curd.
Step 5: Heat a small pan and add the oil to it. Once the oil is heated but not smoking, add it to the curd. This ensures that spices mix well and also helps in the binding of the curd.
Step 6: Now mix this up with a whisk. The curd shouldn’t be too loose or else it’ll become watery due to the addition of salt. So always start with very thick curd.
Step 7: Now add the cubed paneer and veggies to this, mix well and massage with your hands. Make sure that the pieces are all the same size so it cools evenly.
Step 8: Cover with cling wrap and refrigerate for 2 hours at least. Meanwhile, set up your grill. Alternating between the veggies and the paneer, start arranging them on the skewers.
Step 9: Place the skewers on the hot grill and cook for 10-12 minutes or till cooked and somewhat charred at the edges.
Step 10: Serve immediately with lemon wedges, sliced onions, and green chutney!
That looked easy, right? Well, if you guys do try out this recipe then don’t forget to share the pictures with us and tag us.
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