Paneer Tikka Recipe
Summary
Preparation Time25 MinCooking Time10 Min
Ready In35 MinDifficulty LevelEasy
HealthyHigh Protein
Ingredients
| Panir | 300 Gram, cubed | |
| 12-14 canned pineapple cubes, juice reserved | ||
| 1 large green pepper, cored, deseeded and cut into large dice | ||
| 1 large red pepper, cored, deseeded and cut into large dice | ||
| 10 baby onions | ||
| Cherry tomatoes | 10 | |
| 2 courgettes, thickly sliced | ||
| Salt | 1/2 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| 1 teaspoon ginger pulp | ||
| Ground coriander | 1 Teaspoon | |
| Tomato puree | 1 Tablespoon | |
| Coriander | 1 Tablespoon, chopped | |
| Oil, for brushing | ||
| Lettuce, to serve | ||
Directions
1. Place the panir, pineapple cubes, diced green and red peppers, baby onions, cherry tomatoes and courgettes in a bowl and pour over a little of the pinepapple juice from the can.
2. In a separate bowl, mix together the salt, chilli powder, ginger, ground coriander, tomato puree and fresh coriander.
3. Arrange the panir, pineapple cubes and vegetables on skewers and place in a heatproof dish. Pour over the spice mixture. Brush with a little oil and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 5-7 minutes. Serve immediately on a bed of lettuce.
2. In a separate bowl, mix together the salt, chilli powder, ginger, ground coriander, tomato puree and fresh coriander.
3. Arrange the panir, pineapple cubes and vegetables on skewers and place in a heatproof dish. Pour over the spice mixture. Brush with a little oil and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 5-7 minutes. Serve immediately on a bed of lettuce.
Chef
