Ingredients
|
Quantity |
Measure |
Ingredients |
Description: |
|
2 |
Teacup |
Curds |
Drain water |
|
1 |
Teaspoon |
Chilly Powder, Red |
Mix |
|
0.5 |
Teaspoon |
Sugar, Table |
|
|
0.5 |
Teaspoon |
Jeera (Cumin Seeds) |
|
|
0.5 |
Teaspoon |
Tandoori Masala |
See recipe on website. |
|
1 |
Inch |
Ginger (Adhrak) |
|
|
0.5 |
Pods (whole) |
Garlic (Lason, Losun) |
|
|
1 |
Tablespoon |
Butter |
|
|
250 |
Grams |
Paneer (Indian home made cheese) |
|
|
1 |
Nos. |
Carrots (Gajar) |
julienne vegetables, |
|
1 |
Medium |
Capsicums - Green (Simla Mirch) |
julienne vegetables, |
|
1 |
Nos. |
Tomatoes |
julienne vegetables, |
|
1 |
Medium |
Onion |
julienne vegetables, |
|
0.5 |
Teaspoon |
Chaat Masala |
|
|
1 |
Tablespoon |
Coriander Leaves (Kothmeer) |
|
Method
Put the curds in a thin muslin cloth, in a bundle, over the sink, and allow the water to drain to get a Thick Curd - 1/2 cup (tied in cloth for 2 hours)
Cut Paneer into 1/2" horizontal slabs.
Mix the red chilly, salt, sugar, cumin, Tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well.
Brush the slabs of Paneer liberally with this dip on both sides and edges.
Marinate for 30 minutes.
Place in refrigerator till required.
Before serving, heat a non-stick pan.
Add butter and place slices to sizzle till light brown.
Flip and repeat for other side.
Cut into bite size square and arrange in serving dish.
Add remaining butter to pan, heat.
Add julienne vegetables, (Capsicum, Onion, Tomato, Carrot juliennes - 1 tbsp each (long thin strips) - -chaat masala and salt to taste. - Pour over the Tikka Paneer.
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