Punjabi style cottage cheese picattas marinated with yoghurt and chilli , cooked in clay oven.
SERVES - 6
Hung curd-150gms, Mustard oil-3tbsp, Chilli paste-1tsp, Turmeric pwd-1/2tsp, Corriander pwd-4tsp, Cumin pwd-1/2tsp, Garam masala pwd-1tsp, Roasted Gram flour-1 tbsp, Cooking cream-1.5 cup, Corriander chopped-4tbsp, Ginger-2tbsp
Diced capsicum (Yellow, Green, Red) – 1 each, Diced onions- 3nos, Salt – to taste, Yellow chilli pwd-1/2tsp, Red chilli pwd -1/2tsp, White pepper pwd, Turmeric pwd -1/2tsp, Garam masala pwd -1tsp, Roastedgram flour-2tsp, Kasoori methi pwd -1/2tsp, Malt vinegar - ½ cup, Mustard oil – 4 tbsp, Cumin pwd-1tsp, Shahi jeera-1/2tsp, Hung Curd-2tbsp
1- Slice the paneer into ¼ inch squares or rectangles
2-Sprinkle salt, turmeric and chilli powder.Allow it to rest for an hour.
3-In a bowl combine hung curd, cream, mustard oil, turmeric powder, chilli paste, coriander powder, cumin powder, garam masala powder, salt& roasted gram flour.
5-Dip the sliced paneer in above marinade &Coat them evenly.Refrigerate the paneer for an hour before using.
7-Skewer the paneer along with seasoned vegetables.
8- Roast the skewered paneer in tandoor at moderate heat.
7-Once the paneer & vegetables are baked & have golden brown color on the surface, transfer them in a bowl.
8-Baste the roasted paneer tikka & vegetables with melted butter & sprinkle chopped coriander, chat masala & lemon juice before serving.
For tandoori vegetables:
In a mixing bowl add above all the mentioned Ingredients mix them gently and allow them to rest for an hour in refrigerator.
Note: Marinated paneer tikka & vegetables, can also be roasted in preheated oven at 240 deg c for 6-8 minutes.