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Paneer is a fresh cheese common in south Asian cooking. It is an unaged, acid-set, non-melting farmers cheese or curd cheese made by curdling heate....
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DISH NAME : PANEER HARIYALI TIKKA
Preparation Time : 30 minutes
Baking Time : grilling time-20 minutes
Description
Hariyali is a Hindi word meaning green. These tikkas are green in color.
Dried fenugreek leaves from the kasoor region of Pakistan is known as kasuri methi. It is the dried leaves of the fenugreek plant. It is an herb with slightly bitter but addictive taste. Used as a spice in Indian curries, tandoori dishes and also in certain parathas etc. For home made kasuri methi, sort the fenugreek leaves to remove rotten ones, then wash and pat dry the good leaves. Allow to dry in the sun for a few weeks, till all the moisture is gone.
One ingredient that gives zing to snacks, tandoori dishes etc. is chaat masala. Chaat masala is a spice blend consisting of black salt, chilli powder, cumin seeds and dry mango powder. There are as many recipes for chaat masala as there are households in India. Chaat masala is available in supermarkets.
Note
1) If using bamboo skewers, soak them in water for 30 minutes. Oil them well before using.
2) This can be grilled on stove top in a pan or a grill plate.
3) Sauteeing mint and corriander will give a nice green color to the masala.
4) Chaat masala is available in supermarkets.
| Quantity | Name | |
|---|---|---|
| PANEER HARYALI TIKKA | ||
| 250 Gms. | Paneer | |
| 1 No. | Capsicum, green | |
| 2 No.s | Tomato | |
| 2 No.s | Onion | |
| 2 Tsp. | Chaat masala | |
| 1 Tbsp. | Butter,melted | |
| 1 Tbsp. | Butter, melted | |
| Masala | ||
| 1 Cup | Corriander leaves chopped fine | |
| 0.5 Cups | Mint leaves chopped fine | |
| 1 Tsp. | Kasuri methi, crushed | |
| 2 Tsp. | Mustard oil | |
| 1 Tiny pinch | Cashew | |
| 2 Tsp. | Gram Flour | |
| 0.25 Tsp. | Turmeric powder | |
| 2 Tbsp. | Yoghurt | |
| 1 Tsp. | Ginger chopped | |
| 1 Tsp. | Garlic, chopped | |
| 0.5 Tsp. | Carrom seeds | |
| 1 Tsp. | Cumin dry roasted & powdered | |
| 2 Tsp. | Green chilli chopped | |
| 1 Whole | Garam masala powder | |
Method
1) Cut paneer into big cubes.
2) Cut capsicum and tomato into quarters and deseed them.
3) Cut onions into quarters.
4) Wipe corriander and mint leaves on a kitchen towel.
5) Heat oil in a pan. Add chillies, ginger, garlic carrom seeds and gram flour. Let gram flour fry till a nice aroma emanates. Then add corriander and cumin. Saute lightly. Remove from fire.
6) To the sauteed ingredients add, kasuri methi, garam masala powder, roasted cumin powder, turmeric powder and curd and grind to a smooth paste.
7) Marinate paneer and vegetables in the masala mix for 30 minutes.
8) Pre-heat grill in an Oven to 200 degree C.
9) Skewer onion, capsicum, paneer and tomato onto skewers. Keep the skewers on well oiled oven wire rack. Keep a tray underneath to collect drippings.
10) Grill in the pre-heated oven for 10 minutes.
11) After 10 minutes turn the skewers and brush with oil. Grill for another 10 minutes.
12) Take out and brush with melted butter.
Serving Suggestions
Serve with chaat masala sprinkled on them.