How to make Angoori Paneer Tikka -
Tangy grape chutney sandwiched in malai paneer, skewered and finished in clay oven.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Cottage cheese, Black grapes (काले अंगूर)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Angoori Paneer Tikka checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Mushroom With Garlic Mozzarella Sticks Kurmura Tadka Leftover Tadka Roti - SK Khazana
Angoori Paneer Tikka Recipe Card
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 : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Angoori Paneer Tikka Recipe
Cottage cheese 400 grams
Black grapes 2 tablespoons
Black grapes chopped 1 cup
Oil 1 tablespo
Salt to taste
Black salt (kala namak) to taste
Gram flour (besan) 2 tablespoons
White pepper powder 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Saffron (kesar) a few strands
Milk 2 tablespoons
Fresh cream 1 cup
Jaggery (gur) grated 1 cup
Lemon juice 1 tablespoon
Chaat masala 2 tablespoons
Green capsicum 1 inch pieces seeded 2 large
Tomatoes 1 inch pieces seeded 2 large
Method
Step 1
Cut paneer into half centimeter slices.
Step 2
Heat oil in a pan, add black grapes and sauté. Add salt, black salt and cook till soft. For marinade take besan in a bowl. Add salt, pepper powder, amchur and mix. Add saffron dissolved in milk, fresh cream and mix well. Add jaggery to the grapes along with lemon juice and mix well. Cook till thick.
Step 3
Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them. Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices.
Step 4
Cut these paneer sandwiches into one inch squares. Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces. The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers.
Step 5
Heat oil in a pan. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. Place these skewers in the heated pan and cook till golden on all sides.
Step 6
Alternatively you can cook them in an oven.
Step 7
Preheat the oven to 200°C, place the skewers on a greased tray or on a rack and grill till golden from all sides.
Step 8
Serve hot with the remaining grape chutney.
Nutrition Info
Calories : 561.75 Kcal
Carbohydrates : 34.595 gm
Protein : 24.45 gm
Fat : 33.565 gm
Other : 2.855
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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.
