Tandoori Paneer Tikka Recipe

Tandori paneer tikka is an Indian dish produced out of lumps of paneer marinated in flavors and flame broiled in a tandoor. It is a veggie lover elective to chicken tikka and other meat dishes. It is a well known dish that is broadly accessible in India and different nations with an Indian diaspora.

Tandoori Paneer Tikka

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Parts 
To Be Mixed Into A Marinade

• 1/2 tsp lemon juice 
• 1/2 tsp bean stew powder 
• 1/2 tsp cooked and ground cumin seeds (jeera) 
• 3/4 mug new curds (dahi) 
• 1/2 tsp ginger (adrak) glue 
• 1/2 tsp green bean stew glue 
• 1 tsp dark peppercorns (kalimirch) powder 
• 1/2 tsp carom seeds (ajwain) 
• 1 tsp fennel seeds (saunf) powder 
• 3/4 tsp turmeric powder (haldi) 
• 1/3 mug besan (bengal gram flour) 
• 1 tsp oil 
• salt to taste 
• a couple of strands saffron (kesar) strands , broke down in 1 tbsp milk 

Different Ingredients

• 12 paneer (curds) cut into 50 mm. (2") shapes 
• 1 tbsp oil for cooking 
• 1 tsp chaat masala 
• 1 tbsp finely cleaved coriander (dhania) 

System 

• Join together the paneer and marinade in a vessel, throw tenderly and keep aside to marinate for atleast ½ hour. 
• On a satay stick ,organize 3 bits of paneer. Rehash with the remaining parts to make 3 more sits tight. 
• Heat a non- stick tava and cook the satays on a medium fire utilizing oil till he paneer is light tan in shade from all sides. Serve promptly sprinkled with chaat masala and coriander. 

Helpful tip 

• Alternatively,grill the paneer tikkas on a tandoor or grill barbecue work light tan in shade from all sides.