Kastoori Paneer Tikka Recipe

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Paneer – 1 kg
Caraway Seeds – 2/3 tsp
White Pepper Powder – 1 tsp
Garam Masala – 2 tsp
Lemon Juice – 5 tsp
Salt to Taste
Paneer – 1/4 cup, grated
Cream – 1/2 cup
Yogurt – 3/4 cup, drained
Gram Flour/Corn Flour – 2 tbsp
Dry Fenugreek Leaves – 4 tsp
Garlic Paste – 3 tsp
Ginger Paste – 3 tsp
Red Chilli Powder – 2 tsp
Butter to baste – 1/4 cup
Chaat Masala – 2 tsp

1. Wash and cut the paneer into 4 cm cubes (30 pieces).
2. Mix the caraway seeds, white pepper, garam masala, two thirds of the lemon juice and salt together.
3. Add the grated paneer to this mixture.
4. Marinate and keep in the refrigerator for 1 hour.
5. Mix the cream, yoghurt, gram flour/ corn flour and dry fenugreek leaves in a bowl.
6. Add the remaining ingredients to this mixture and whisk to a fine batter.
7. Add the cottage cheese cubes and leave aside for at least 1 hour.
8. Preheat oven to 150C/300-350F.
9. Skewer cottage cheese cubes 2cm apart.
10. Roast in an oven/tandoor/charcoal grill for 5 to 6 minutes.
11. Baste with melted butter. Sprinkle chaat masala and the remaining lemon juice.
12. Serve with slices of cucumbers, tomatoes, onions and chutney.

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