>> Sunday, May 24, 2015
Makmali Paneer Tikka
Paneer / Indian Cottage Cheese - 15 pieces
For The Curd Marinade
Bread slice - 3 nos
Hung Curds - 1/3 cup
Oil - 1 tbsp
Ground black pepper powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cumin powder - 1 /2 tsp
Cashewnuts - 1/2 cup
Turmeric powder a pinch
Salt to taste
How to make the Makhmali Paneer Tikka
For the Marinade
Pulse the bread slices in a dry mixer till you get fine powder.
Take the bread crumbs in a bowl, add the hung curds, salt, garam masala, cumin powder, turmeric powder, pepper powder. Mix well together.
Add the paneer cubes and mix well. Keep refrigerated till use.
To make the Tikkas
Heat a non stick pan with oil, heat the marinated paneer cubes on both sides till done. Remove once done.
Cube tomatoes, onions as smaller pieces.
Thread the roasted paneer along with alternate onions and tomatoes. Cook on hot pan along with the skewer.
Sprinkle oil over the roasted paneer, and roast on direct flame till it browns on all sides.
Serve hot with mint chutney
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