How to make Paneer Ke Tinke -

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

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (पनीर), Red Capsicum (लाल शिमला मिर्च )

Cuisine : Indian

Course : Snacks and Starters

advertisement

For more recipes related to Paneer Ke Tinke checkout Quick Paneer Tikka, Chilli Paneer, Til Paneer, Tiranga Paneer Tikka . You can also find more Snacks and Starters recipes like Banana Coconut Pancake Parsi Mutton Cutlets Pistachio Lava Cupcakes Kale Chane Ke Kabab

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 : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Ke Tinke Recipe

  • Paneer 1 inch pieces 300 grams

  • Red Capsicum

  • Red capsicums 1 inch pieces 2 medium

  • Green capsicums 1 inch pieces 2 medium

  • Onions 1 inch pieces 2 medium

  • Satay sticks 12

  • Oil 1 tsp + to shallow fry

  • For marinade

  • Gram flour (besan) 4 tablespoons

  • Hung yogurt 2 tablespoons

  • Roasted cumin powder 1/2 teaspoon

  • Black peppercorns 3-4

  • Dry fenugreek leaves (kasuri methi),crushed 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Lemon juice 5 teaspoons

  • Salt to taste

  • Saffron (kesar) optional a few strands

  • TO SERVE

  • Mint chutney as required

Method

Step 1

Heat one teaspoon oil in a pan and roast gramflour on low heat till fragrant Transfer it into a bowl. Add yogurt, roasted cumin powder, crushed black peppercorns, kasoori methi, turmeric powder, garam masala powder, lemon juice, salt and saffron (if using) and mix well. Add the paneer pieces and toss gently and set aside to marinate for ten to fifteen minutes. Take satay sticks.

Step 2

Arrange marinated ingredients in the following order: onion, paneer, green capsicum, red capsicum, paneer, onion. Repeat for the other sticks.

Step 3

Heat a shallow pan, drizzle some oil and place the satay sticks on it. Cook turning the satay sticks from time to time so that the paneer pieces are cooked with even colour. Serve hot with mint chutney.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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.