Paneer tikka is the most common and delicious starter in restaurants, parties and functions. There are many different ways to cook Paneer Tikka, a delicious starter. The authentic method of making paneer tikka requires either a barbeque or a tandoor to get the flavor of the smoke in the dish. Not everyone has a barbecue at home, although barbecue grills are not easy to use. This easy and detailed recipe overcomes all problems by cooking a dry snack "paneer tikka" on the tawa. This recipe gives you a delicious and crisp texture to the vegetables and paneer. Also gives you the technique to give a smokey flavor to your dish.
To Marination
Paneer, Cut Into Small Cubes | 350 Grams | Curd | 1/2 Cup |
Ginger Garlic Paste | 1 Tablespoon | Dry Fenugreek Leaves (Kasuri Methi) | 1 Teaspoon |
Mustard Oil | 1 Tablespoon | Salt | 1/2 Teaspoon or As Per Taste |
Carom Seeds (Ajwain) | 1/2 Teaspoon | Roasted Gram Flour (Besan) | 1 Tablespoon |
Degi Mirch | 1 Tablespoon | Turmeric Powder | 1/4 Teaspoon |
Green Capsicum, Cut Into Small Cubes | 1/2 Cup | Onion, Cut Into Quarter And Split in Shell | 1/2 Cup |
Red Bell Pepper | 1/2 Cup |
For Paneer Tikka
Mustard Oil | 1 Tablespoon | Melted Butter | 2 Tablespoon |
Charcoal | 2 Small | Ghee | 1 Tablespoon |
Chaat Masala | To Sprinkle |
To Marination
Prepare Paneer Tikka