How to make Paneer Ke Tinke -

Cottage cheese and cubes of bell pepper marinated in a paste of yogurt and spices, skewered and grilled.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cottage cheese, Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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For more recipes related to Paneer Ke Tinke checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Khandvi with Sweet and Sour Gravy Baked Handvo Chhena Panki Jain Sweetcorn Bhajiya

Paneer Ke Tinke

Paneer Ke Tinke Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Ke Tinke Recipe

  • Cottage cheese cut into 1 inch pieces 300 grams

  • Yogurt 3 teaspoons

  • Skimmed milk yogurt drained 3/4 cup

  • Gram flour (besan) roasted 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Black peppercorns crushed 3-4

  • Cumin powder roasted 1 teaspoon

  • Saffron (kesar) a few strands

  • Dried fenugreek leaves (kasoori methi) roasted and crushed 1/2 teaspoon

  • Lemon juice 5 teaspoons

  • Coriander and mint chutney as required

  • Onion cut into 1 inch pieces layers seperated 1 medium

  • Green capsicum seeded and 1 inch piece 1 medium

  • Red capsicum seeded and 1 inch piece 1 medium

  • Satay sticks 6

Method

Step 1

Take hung yogurt, roasted gram flour, salt, turmeric powder, garam masala powder, crushed peppercorns, roasted cumin powder, saffron, kasuri methi, lemon juice, one tablespoon mint and coriander chutney in a deep bowl and mix well.

Step 2

Add the onion, green and red capsicum pieces and mix well and set aside to marinate for ten to fifteen minutes.

Step 3

Apply the marinade to the paneer pieces on all sides. Arrange ingredients on satay sticks in the following order: onion, paneer, green capsicum, red capsicum, onion, paneer, red capsicum and green capsicum.

Step 4

Prepare the remaining satay sticks similarly. Heat an electric griller or a non stick pan. Brush with oil.

Step 5

Place the prepared satay sticks on them and cook, turning them a few times so that they get cooked equally on all sides. Serve hot with mint and coriander chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.