Vacation series: episode # 4: Tandoori paneer tikka:

Uncategorized 2 Minutes

Welcome to Little Chef’s Apron! Today we’ll will be making something that is a very famous Indian appetiser.

It is delicious to eat and a good mark of tandoori paneer tikka is crisp from the outside and velvety on the inside.

I first learnt to make this about an year ago when my mom and I were trying to get some excitement in our family through food. It was in this lockdown that all of us needed a change.

Starting off with the recipe,

Ingredients required:

1/2 cup curd

1 tsp :

  • Salt
  • Coriander powder
  • Garam masala
  • Turmeric powder

2 tsp chilli powder

2 tbsp mustard oil( for authentic taste)

2 tbsp melon seeds and cashew

8-9 garlic cloves and a little bit of ginger

100 gms paneer/tofu

1 tsp lemon juice

Block cut onions and capsicums

Directions:

First, add curd to a sieve with a bowl underneath so all the extra water seeps out. Leave this for about an hour. Then, add it to a bowl and whisk well until creamy.

In a blender jar, add the cashew and melon seeds and make a fine paste. Then make a paste out of ginger and garlic and mix both with the curd.

Add the other spices as mentioned above except for chilli powder.

Take a pan and heat the mustard oil. Add in the chilli powder and cook for a minute. Here, no food colouring is required as the natural couloir of chilli powder is all in the oil.

Mix it well with the curd and add block cut vegetables. You can even add tomatoes if you want. Cut the paneer first in half and then again in half.

Then cut horizontally and to get cubes. Add this all in the curd and mix well to prepare the marination. Add the lemon juice and le tit sit for 30 minutes.

Now, take 4-5 skewer sticks. Add one vegetable and one piece of paneer. Then add 2-3 vegetables and then a piece of paneer. Repeat this for all the skewers.

Grill these either in a pan with oil or in an oven for 15 minutes.

Serve hot with a few lemon slices and coriander leaves. This also goes amazing with green chutney.

I hope you guys liked this recipe and do let me know your thoughts in the comments below. also let me know for any doubts or suggestions that you have 🙂

Do see the post tomorrow row about a very exciting announcement that I have to make!

Question of the day!

If you could eat any snack right now, at this moment ( savoury or sweet), what would it be?

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Published by Aarushi Sehgal

Hi! I’m so glad that you visited! In the lockdown, I discovered a vast interest for culinary arts. This is all about my baking, cooking,writing and photography experiences. I’m from north India settled in south and a 14 year old student with lots of happiness!I hope you enjoy reading my blog and toodles!Also, bon appetit!😄

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51 thoughts on “Vacation series: episode # 4: Tandoori paneer tikka:”

  10. No-bake chex mix. In fact, with the cashews, walnuts, almonds and mini-chocolate bars in my pantry along side of a box of Chex, you’ve inspired me to make some for the rainy afternoon we are having here. We’ll watch an old movie with it, probably the original Fantastic 4 from 2005. 😉

    Liked by 2 people

    Reply

      1. It was very good! About six cups total of Wheat Chex, Cheerios, almonds, walnuts, cashews, butterscotch bits, two tablespoons of melted butter, roasted in oven at 250⁰F (120⁰C) for 40 minutes, stirring every 15 minutes.
        As for your snack, Anita does not care for garlic or very much spice, and is allergic to ANY hollow pepper, including bells and chilis, etc. 😞
        So it’s a good thing I like fairly bland food as well. 😊

        Liked by 1 person

        Reply

        1. Sounds so delicious! Well, that is what makes food interesting when you can taste the actual product and not what is hidden under other elements. Do check out my latest post where I gave a few details for my first online baking workshop..😊😊

          Liked by 1 person

          Reply
  21. Pingback: Vacation series: episode # 4: Tandoori paneer tikka: – Molawala Kitchen

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