Paneer Tikka my favourite starter. This recipe uses hung curd or sour cream with some spices a quick, simple and delicious paneer tikka recipe. Make it in Tandoor or tawa or microwave(I’ll tell you how to prepare in all three of them) it tastes delicious in every version.
1 cup cubed Paneer(Cottage cheese)
1 large diced Capsicum(any colour you cal also use all three of them)
1 large diced Onion
Chat masala as required
¾ cup hung Curd or thick Curd or Sour Cream
1 Tbsp Ginger-Garlic paste or crushed Ginger Garlic
1 tsp Carom seeds(Ajwain)
1 to 2 tsp Kashmiri Red Chili Powder
½ tsp Turmeric Powder(Haldi)
1 tsp Cumin Powder(Jeera powder)
1 tsp Coriander Powder(Dhaniya powder)
½ tsp Garam Masala Powder
1 tsp dry Mango Powder(Amchur powder)
1 tsp Chaat Masala
½ tsp Black Pepper Powder (optional)
juice of half Lemon
Rock salt or black salt as per taste
1-2 Oil or Ghee(Clarified Butter) for brushing
1 Tbsp Gram Flour
In a large bowl mix together all the ingredients of marinade.
Add Paneer cubes and diced veggies in the marinade and marinate well. Keep inside refrigerator for about 1- 1½ hours.
After taking it out of refrigerator let it come to Room Temperature.
In oven- Place marinated veggies and paneer on a baking tray and bake for 7-8 minutes at 200 degree celsius in a pre-heated oven. Turn and bake for more 5-6 minutes.
In tandoor- Put everything on skewers and grill in tandoor until golden brown.
On Tawa- Place veggies and paneer on a heated non-stick tawa with little oil and grill till golden brown from all sides.
Sprinkle Chat masala over it and serve hot.
Use light hands while marinating as paneer pieces might break.
If you are using skewers then soak them in water for 15-20 minutes before using.
If you are in a hurry you can also marinate for 15-20 minutes only.
Dahi kabab is a special recipe belonging to awadh. Savoring taste of hung curd having light spices.
1 cup Hung Curd (or Greek Yogurt)
2-3 Tbsp Gram Flour (Besan)
Onion chopped 1 medium
1 tsp Ginger-Garlic paste
2-3 Green chillies chopped
½ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Garam masala powder
½ Tbsp Dry fenugreek leaves (Kasuri Methi)
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
1-2 slices of Bread
To make Dahi Kebeb you need to prepare Hung Curd or you can also use Greek Yogurt that is thick and free from whey. To make the Hung Curd at home, pour the Yogurt in a Muslin or Cheese Cloth. Tie the edges of the cloth and hang it over the kitchen sink for at least 2 hrs.
Once the Hung Curd is prepared, transfer the yogurt to a large mixing bowl and stir in the remaining ingredients with 2 tsp Oil.
Now you can finally cook this recipe in three ways. I’m telling you all three ways:-
Heat sufficient oil in a wok and deep fry the kebabs till golden brown in color.
Preheat a cast iron skillet (or Frying pan) on medium heat. Place the kebabs onto the skillet. Drizzle oil and cook them on medium heat, flipping them over a couple of times, until it turns golden brown.
Brush the kebabs with little amount of oil and place on a baking tray. Cook for around 5-6 minutes at 200 degree Celsius in a pre heated oven. Turn them around brush a little oil and coo again for 4-5 minutes or until they get a golden brown color.
Serve Hot with Mint Chutney or with Tomato and Green Chilli Sauce.
Kebabs are delicate so apply little water on your palm to avoid breaking kebebs an give them a smooth texture.
You can also add finely chopped cashew and almond to give extra richness.