Print Recipe
PANEER MALAI TIKKA
Course condiments
Cuisine punjabi
Prep Time
45 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Course condiments
Cuisine punjabi
Prep Time 45 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Instructions
  1. Heat a cup of water and boil the melon seeds (magaz)cashew nuts in it for 5-6 mins. Turn the gas off and drain the water n let the boiled cashew nuts & magaz cool.
  2. Meanwhile cut the paneer into big square pieces and keep aside.
  3. Take the boiled cashew nuts and magaz in a grinder & grind into a fine paste by adding little water.
  4. Empty this magaz paste in a bowl, add ginger garlic paste and cream.
  5. Now add black salt, white pepper powder, cardamom powder and salt as needed n blend all together nicely till it becomes a smooth and even batter.
  6. The batter should not b too thin and running. It should be thick and perfect for marination.
  7. Now take the paneer pieces one by one and dip in the batter and place them on a separate tray/plate. The paneer should be properly coated with the batter.
  8. Following the same method dip all the paneer pieces and arrange them all in a tray to marinade.
  9. Refrigerate the paneer for 30-40 mins.
  10. After 40 mins of marination take out the paneer and grill the pieces in a microwave or a non stick tawa from both the sides. ( i chose to grill on a tawa, You can even line up the paneer with a tooth pic assembling them with capsicum , tomato and onion pieces)
  11. Place the paneer tikkas on a serving platter and serve hot with your favorite dip and salad.
Recipe Notes


Powered by WP Ultimate Recipe