I had always been ordering this paneer tikka in hotels & used to love them .This is a classic tandoor dish which is almost everyone's favorite. I always used to think that you cannot make it without an microwave oven or a tandoor until I saw this recipe on vah re vah chefs site & attempted at home making it without an oven and it turned out yummmy. I used home made paneer for same.
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| Front view |
Ingredients :
Thick/Hung Curd (yoghurt/dahi) - 3 tbsp ( Its like chakka used for shrikhand)
Chilli powder - 1tsp
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Kasuri methi leaves - 1/2 tsp
Lemon juice - 1 tsp
Salt - to taste
Capsicum - 1/2 cubed
Onion - 1/2 cubed
Tomato - 1/2 cubed
Oil - 1 tsp
Method:
1.For hang curd put 3/4 bowl of curd in a muslin cloth /any thin cloth and keep aside for 30 mins so that it looses the moisture. This makes about 2-3 tbsp of hung curd which is required for this recipe.
2.In a bowl add hung curd & mix with masala powders, kasuri methi,lemon juice, salt to a fine paste
3.Cut the paneer, tomato and capsicum in cubes about 1 inch.Prick the paneer cubes with a fork on both the sides
4. Add paneer, tomato and capsicum to the fine curd paste and mix well so that the they get coated well.marinate for an hr.
5. After an hour roast the marinated paneer first until slightly golden brown. next roast the capsicum and tomatoes in a non stick tawa until slightly golden brown
6. Drain in a tissue paper and keep aside.
7.Prick them alternatively in a tooth pick in the sequence as shown in picture and your stove top paneer tikkas are ready.
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| A closer view |
8. Enjoy them as starters with green minty hotel style chutney / chaat style mint chutney.
Tip:
You can use different color capsicums.
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