Chef of the day: Nisha sharma(BCT&CA 2nd sem)
INGREDIENTS
- 500 gms Cottage Cheese / Paneer
- 55 gms Ginger garlic paste
- 10 gms Garam masala powder
- 10 gms Red Chilli powder
- 15 gms Turmeric powder
- 10 gms Fennel powder
- 10 gms Cumin powder
- 05 gms Methi powder
- 05 gms Kasuri Methi
- 12 gms Salt
- 15 gms Crushed black pepper
- 150 gms Hung Curd
- 75 gms Chickpea flour (Besan)
- 25 ml Mustard Oil
- 30 ml Lemon Juice
- 10 gms Ajwain seeds
- 10 sprigs Coriander leaves
- 150 gms Onions
- 150 gms Red capsicum
- 100 gms Green capsicum
- 100 gms Yellow capsicum
- 150 gms Tomatoes
Method
- Cut the paneer into large cubes and keep it aside.
- Cut the onions, capsicums and tomatoes into cubes and keep them aside.
- Add half the lemon juice, salt, turmeric, chili powder around 15 gms of ginger garlic paste to the paneer and marinate it well.
- Take the hung curd in a large mixing bowl and whisk it smooth.
- Add besan to the curd and mix well.
- Add cumin powder, chili powder, turmeric, fennel powder, crushed black pepper, garam masala, methi powder, ajwain, remaining ginger garlic paste and kasuri methi leaves to the curd and mix it well.
- additionally add 2 tbsp mustard oil or any cooking oil.
- Add lemon juice and add salt to taste.
- whisk smooth making sure the spices are mixed well with the curd.
- now add capsicum, onions tomatoes, and paneer / cottage cheese.
- mix gently without breaking paneer.
- further, cover and refrigerate to marinate for 1 hour or more.
- place the marinated paneer, capsicum and onions through a skewer.
- roast the skewers on medium flame in tandoor or on a griddle with oil as required.
- Rotate on all sides and rub the leftover marinade.
- finally, serve achari paneer tikka with green chutney and few salads.