Tiranga Paneer Tikka Recipe - Spicy and Delicious Paneer tikkas.

Saneev Kapoor

This recipe is from the book Tandoori Cooking @ Home.

Main Ingredients : Paneer (cottage cheese) ( पनीर ) ,

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Tiranga Paneer Tikka checkout Til Paneer , Paneer Sandwich , Paneer Bhurji Samosa , Baked Cheesy Eggs . You can also find more Snacks and Starters recipes like Keema Omelette-Cook Smart, Creamy Chicken And Vegetable Pancakes, Jerk Chicken Tacos, Indonesian Potato Patties. Or try out these recipes from Indian Cuisine like Herb Salad, Beans With Meat, Jeera Chicken A La Sheetal, Paneer Mushroom in Palak Gravy.

Tiranga Paneer Tikka Recipe Card

English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Ingredients for Tiranga Paneer Tikka

  • Paneer (cottage cheese) 450 grams

  • Green chutney 4 tablespoons

  • Khoya/mawa grated2 1/2 tablespoons

  • Saffron (kesar) 5-6 threads

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Hung curd 1 cup

  • Gram flour (besan) 2 tablespoons

  • Ginger-garlic paste 1 tablespoon

  • Fresh coriander leaves chopped4 tablespoons

  • Green chillies chopped3-4

  • White pepper powder 1 tablespoon

  • Lemon juice 1 1/2 tablespoons

  • Melted butter for basting

Method

Step 1

Grate one hundred grams of cottage cheese and cut the remaining into one-and-a-half- inch cubes. Slice each cube into three layers without cutting through. In a bowl, mix together the khoya, saffron and salt.

Step 2

In another bowl, mix together the grated cottage cheese, chilli powder and salt. Take a cottage cheese cube, spread the green chutney over the first layer, the khoya mixture on the second layer and the cottage cheese mixture on the third layer.

Step 3

Mix together the yogurt, gram flour, ginger-garlic paste, fresh coriander, green chillies, white pepper powder and lemon juice in a deep bowl.

Step 4

Add the stuffed cottage cheese cubes and mix gently so that all the cubes are evenly coated with the marinade. Set aside for about an hour.

Step 5

Thread the cottage cheese cubes a little apart onto skewers and roast in a tandoor or over a charcoal grill over a moderate heat for five to six minutes, basting them with melted butter once in between.

Step 6

You can also cook them on a hot tawa. Serve hot with onion rings and lemon wedges.

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.