| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Paneer |
| 1/2 |
c |
Thick Curd; (tied in cloth for 2 |
|
|
; hours) |
| 1 |
|
Inch Ginger; (grated) |
| 1/2 |
|
Garlic; (crushed) |
| 1 |
ts |
Red Chilli Powder |
| 1/2 |
ts |
Tandoori Masala |
| 1/2 |
ts |
Chaat Masala |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Cumin Seeds; (crushed) |
| 1 |
tb |
Capsicum; Onion, Tomato, |
|
|
; Carrot juliennes |
|
|
; (long thin strips) |
| 1/2 |
tb |
Coriander; (finely chopped) |
| 1 |
tb |
Butter |
INSTRUCTIONS
Cut paneer into 1/2" horizontal slabs.
Mix the red chilli, salt, sugar, cumin, tandoori masala, half the
ginger-garlic and chopped coriander in the curd. Mix well.
Brush the slabs of paneer liberally with this dip on both sides and edges.
Marinate for 30 minutes.
Place in refrigerator till required.
Before serving, heat a non-stick pan.
Add butter and place slices to sizzle till light brown.
Flip and repeat for other side.
Cut into bite size square and arrange in serving dish.
Add remaining butter to pan, heat.
Add julinned vegetables, chaat masala and salt to taste.
Pour over the tikka paneer.
Serve hot with tiny fruit forks and sauce.
Making time: Curd - 2 hours, Marination - 30 minutes, Remaining - 30
minutes.
Serves: 6
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