Monday, 8 October 2012




  • Paneer cut into cubes-1 cup (200 grams)
  • Curd-1 cup
  • Capsicum-1 medium sized
  • Tomato-1 medium sized
  • Turmeric powder-a pinch
  • Red chilli powder-1/2 teaspoon
  • Garam masala powder-1/2 teaspoon
  • Salt-1 teaspoon
  • Prepare hung curd first.
  • Take a neat cloth & keep curd in the centre & tie the cloth from the top.
  • Hang it for around an hour so that the water in the curd is separated.
  • You can even squeeze out the water using your hands gently making sure that curd does not come out.
  • Once the water separates, hung curd is ready to be used.
  • Cut the paneer into cubes & capsicum & tomato into slightly big pieces.

  • Add turmeric powder, red chilli powder, garam masala powder & the hung curd & mix well.

  • Now apply this mixture on the paneer cubes & capsicum & tomato pieces.
  • Marinate for 1/2 an hour to 3 hours. It depends on how much time you have.

  • After marinating, arrange the paneer, capsicum & tomato pieces on skewers.
  • Place them on the wire rack provided with the oven.

  • Preheat oven at 230 degrees celcius for around 10 minutes.
  • Now place the tikkas inside the oven.
  • Bake  them for 15-18 minutes or till the edges turn brown.

  • Once done, take them out from the oven.

  • Paneer tikka is ready to serve.
  • Serve them hot with green chutney.


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