Paneer Tikka Dry || How to make paneer tikka Dry at home...

Paneer Tikka Dry is one of the best paneer recipe that can be served as starters.

The flavors’ in this recipe develop only during marination . So, I recommend you to marinate this over night...

this marination can be kept for two to three days and can be baked at the time when your guests come as it only takes 20 mins. I have tried this recipe many times at home.

Whenever, we used to go to restaurants we use to order this as starters so I decide to try this at home.

In fact it was much better than the paneer tikka served in the restaurants.

this recipe is for paneer tikka and not paneer tikka masala. Paneer tikka is dry where as paneer tikka masala is a gravied dish.

Paneer tikka is a great as starter which can be easily baked by anyone..

Step by Step method for paneer tikka is given below :-

-Take thick Curd/yogurt or hung curd in a bowl and smoothen the curd.

-Add ginger garlic paste and now add all the dry spices to curd.

Kashmiri red chilli powder , coriander powder , garam masala , turmeric powder ,ajwaeen , black salt and chaat masala.

-mix all the ingredients well and add lemon juice.

-Chop all the veggies in square shape of one inches.

-Chop paneer and cube them .best is to use homemade paneer.

- mix paneer and veggies into marinade.

-Mix all the paneer and veggies and keep everything to marinated well .

 cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more. This can be kept for overnight for best marination.

-They will become a little dry after 2 hours.

-then you can put all the pieces one by one in screwer 

or toothpick.

-arrange them on a plate or a rack. brush with some oil and keep in the oven. 

-after 10 minutes remove from the oven, turn the skewers, brush some oil and again keep in the oven.

  -remove after 10 or 15 minutes. Serve paneer tikka hot sprinkled with chaat masala along with mint chutney ,onion slices and lemon wedges.

Recipe for Paneer tikka dry given below :-

Ingredients :-

For paneer tikka :-

·         250 gms paneer/cottage cheese

·         1 large red Tomato

·         1 large green bell pepper/capsicum

·         1 medium size onion

For the marinade :-

·         200 gms hung curd/yogurt

·         1 tbsp ginger garlic paste

·         1 tsp ajwain

·         1 to 2 tsp kashmiri red chili powder

·         ½ tsp turmeric powder

·         1 tsp jeera powder/cumin seeds powder

·         1 tsp dhania powder/coriander powder

·         ½ tsp garam masala powder

·         1 tsp chaat masala

·         juice of half lemon

·         rock salt

·         oil for brushing

Instructions

veggies and paneer:

1.   chop the paneer in square shaped cubes.

2.   the veggies also should be chopped in square shapes.

3.   keep the chopped veggies and paneer aside.

 marinade:-

1.   in a large bowl, take the curd and whisk it till it becomes smooth.

2.   add ginger garlic paste and all the spice powders plus ajwain, including black salt.

3.   add the veggies and paneer to the marinade.

4.   marinate for atleast 2 hours or more in the refrigerator.

5.   remove after 2 hours and bring the marinated paneer and veggies at room temperature.

6.   skewer the veggies and paneer alternately on skewers or tooth picks.

7.   preheat the oven for 3 minutes at 180 degree celsius.

8.   on a rack or a plate arrange the paneer skewers.

9.   brush some oil on the veggies and paneer.

10.      bake the paneer tikka for 20-25 minutes at 180 degree celsius.

11. after 10 remove the skewers, and turn the skewers. brush some more oil.

12.      keep again in the oven and bake for a further 10-15 more.

13.arrange the panner tikka on a plate.

14.sprinkle some chaat masala on paneer tikka.

15.serve the yummy panner tikka with mint chutney and onion rings with lemon wedges.

Notes :-

to make paneer tikka on tava follow this:-

1. use a non stick tava so that paneer does not stick while frying.

2. add two tbsp besan in the marination.this will prevent the paneer from sticking to the tava and will give a nice taste.

If u want some variation :-

-Hang approx 1½ cup curd in muslin cloth for 30 minutes to prepare 1 cup hung curd.

 If it is watery, then hang it for 1 more hour.

-If you do not have non-stick griddle or non-stick tawa, then use regular tawa or griddle and add more oil while shallow frying to prevent it from sticking.

-Use Kashmiri red chilli powder for nice color. It is less hot but gives a nice color.

-Use tomato, yellow capsicum and baby corn for variation.

-Use sour cream if curd is not available.

-Tofu can be used as a substitute of paneer in this recipe.