Paneer tikka kebab

Paneer tikka kebab

www.facebook.com/sunflameindia

INGREDIENTS

1 Block of paneer (14 oz)
1 Large onion
1 Green capsicum (Bell pepper)
1 Red capsicum (Bell pepper)
1 Large ripe tomato

INGREDIENTS FOR MARINADE:

2 Tablespoons Besan (gram flour)
½ Tablespoon minced garlic
½ Tablespoon of grated ginger
2 Teaspoon lemon juice
1 Cup plain yogurt (Thick hung yogurt or Greek style preferred)
2 Teaspoons tandoori masala (any brand)
1 Teaspoon red chili powder or to your taste
½ Teaspoon garam masala or to your taste
1 Teaspoon salt or to your taste
½ Teaspoon turmeric powder
½ Teaspoon ajwaiin (carom seeds) - optional
3 Teaspoons of chaat masala
2 Teaspoons crushed Kasuri methi (Dry Fenugreek leaves)
2 Tablespoons melted butter or ghee
Few drops of red food color (optional)

OTHER NEEDS:

Vegetable oil or melted butter for basting
5 to 6 wooden or metal skewers
Oven baking tray lined with aluminum foil
Chaat masala
Lemon or lemon juice for garnishing
Cooking measurement conversion
Measurement converter

INSTRUCTIONS

• Cut the paneer into 1” wide and ½” thick cubes or the preferred size.
• Remove the seeds from the capsicums and chop them into 1” pieces. Peel and cut the onion into 1” chunks and separate the layers. Remove the pulp and seeds from the tomato and chop into cubes. Chop the vegetables into same size as paneer cubes so that they get uniformly browned.
• In a bowl, add yogurt, grated ginger, minced garlic, tandoori masala , salt, red chili powder, turmeric powder, garam masala, ajwaiin, chaat masala kasuri methi , red food color, lemon juice, melted butter or ghee and besan and mix them together and make a smooth mixture.
• Divide this marinate into two bowls. One for paneer cubes and one for vegetables. Marinate paneer and vegetable separate to avoid paneer from crumbling when mixing with the marinate mixture.
• Mix the vegetables and paneer well so that they have a good coating of marinade. Cover the bowl and place them in refrigerator to marinate for 2 to 3 hours. More the better.
• Before grilling take the paneer out of the refrigerator and leave it on kitchen counter at room temperature because paneer becomes hard in refrigerator and it breaks when you are threading them on the skewers.

Directions for baking the paneer tikkas in oven:

• If using wooden skewers then soak the skewer sticks in water for 30 minutes to protect it from burning or turning black.
• Capsicum and onion takes longer to cook then paneer, so we sauté them before grilling. Heat 1 tablespoon of oil in a frying pan and add marinated bell peppers and onion and tomatoes and sauté them on medium high heat for 5 minutes or until they become little tender but crisp turn the stove off.
• Take one skewer at a time and start threading sautéed vegetables and marinated paneer on the skewers. Place the skewers on the oven tray and repeat. Be gentle to thread the paneer because they break.
• Preheat the oven on 400 degree then turn it on to broil. With a brush baste the tikkas with oil to prevent it from turning hard. Place the baking tray in the oven and bake it.
• Let the paneer tikkas cook for 7 to 8 minutes then turn them around and let them cook for another 7 to 8 minutes or until they turn brown. You will know your paneer tikka’s are done when the sides of paneer have turned slightly brown.Timing of cooking paneer tikkas varies because oven temperatures vary from oven to oven.
• Sprinkle some chaat masala and lemon juice and serve paneer tikkas with green chutney (Dhania chutney) or mint chutney. Serve the tikkas immediately otherwise as paneer tikkas cool down they become hard.

http://www.northindiancooking.com/paneer-tikka- barbecued-paneer- kebabs.html
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia