Today I was feeling a bit down, was very tired and still had bunch of stuff to do. So I decided to forget all that and make my favorite, Paneer Tikka. And again, this dish didn’t fail me! With that, I though curd rice would fit nicely (probably you cannot serve these two together, if asked from locals, but I have learned not to ask if I don’t want to know the answer 😉 And with Paneer Tikka, Hari Chutney.

Paneer Tikka
  • ½kg Paneer
  • 1 onion
  • 1 capsicum (green paprika, bell pepper)
  • 1 tomato
  • couple of mushrooms
  • coriander leaves, chopped
  • 1 dl curd
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tsp tandoori powder
  • 1 tsp cumin powder (jeera)
  • 2 tsp chaat powder
  • salt (to taste, i didn't add)
  • red chili powder (to taste, i didn't add)
  1. Cut paneer and vegetables to cubes
  2. Make marinade (mix all the ingredients)
  3. Add half the marinade to vegetables and half to paneer
  4. Refrigerate vegetables and paneer for 3 hours (I did have time, so I only kept for 1 hour, I think the longer would be the better here)
  5. Heat oil in frying pan (kadhai if possible), and fry paneer until fully done
  6. Same with vegetables (but separately with paneer)
  7. Arrange in a plate, garnish with coriander and serve with lemon slices



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: