Tiranga Paneer Tikka Recipe
Ingredients
| Garam masala | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Fenugreek seeds | 1/2 Teaspoon | |
| Hot chili powder | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Salt | To Taste | |
| Ginger paste | 1 Teaspoon | |
| Garlic paste | 1 Teaspoon | |
| Plain yogurt | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| 10 ounces paneer, cut into 1 1/4-inch cubes | ||
| 1 large red bell pepper, seeded and cut into 1 1/4-inch squares | ||
| 1 large green bell pepper, seeded and cut into 1 1/4-inch squares | ||
| 8 long wooden skewers | ||
Directions
In a large mixing bowl, combine all the ingredients, except the paneer and peppers, and beat until smooth and creamy.
Add the paneer and peppers and mix gently until they are well coated.
Thread equally onto eight skewers, alternating paneer and pepper pieces.
Grill or cook under a hot broiler, turning frequently, until the peppers just start to brown.
As an appetizer, serve on toothpicks instead of skewers, along with pudina chutney For a perfectly balanced meal, serve with or without skewers, along with any dal, roti or rice, and a little aloo raita on the side.
Add the paneer and peppers and mix gently until they are well coated.
Thread equally onto eight skewers, alternating paneer and pepper pieces.
Grill or cook under a hot broiler, turning frequently, until the peppers just start to brown.
As an appetizer, serve on toothpicks instead of skewers, along with pudina chutney For a perfectly balanced meal, serve with or without skewers, along with any dal, roti or rice, and a little aloo raita on the side.
Chef
