Paneer Tikka & Tandoori Potatoes



Marination for Paneer Tikka and tandoori potatoes, to make your barbecue or grilling experience more delicious :)


For about 200 gms of Paneer (cottage cheese):

1/2 cup thick curd
1 Tsp. Ginger paste
1 Tsp. Garlic paste
2 Tsp. Tandoori masala ( I use Tandoori chicken masala)
1 Tsp. Cumin powder
2 Tsp. Chat Masala
Salt to taste
Red chilli powder to taste (Degi mirch powder can also be used as it gives lovely red colour)
Few drops of Orange food colour (Optional)

Same marination can be used for about 200-250 gms of baby potatoes. Par boil them (about

80%) and then marinate them.

Marinate for atleast 3-4 hours in fridge.

Cooking: you can skewer the potatoes alongwith onion, capsicum and tomato slices and

barbecue it or grill it in Oven or pan fry it.As paneer is soft, be careful to put it on

skewers.

Serving suggestions: Garnish with fresh coriander leaves and lemon wedges. Serve with green

chutney.CHEERS!!

Comments

Post a Comment

Popular posts from this blog

Dry Arvi (Colocasia)

Image
Pic 4 Over the years, this recipe has somehow become my signature recipe, which is loved by all. I'm sure most of you know it already as its a vey common recipe in north India. Still trying to put it together for my friends who want to try their hand at it. It just requires a bit of patience :) !!! Ingredients: Pic 1 250 gm Arvi boiled (preferably a day before, cold arvi is less sticky to peel & slice) 1 Green chilli (chopped) 2 Tbsp. Oil (I use soyabean oil, any oil would do) 1/4 Tsp. Hing (I use powdered one) 2 Tsp. Ajwain (Carom seeds) 2 Tsp. Coriander powder 1 Tsp. Kashmiri red chilli powder (Deghi mirch- less spicy, more colour) 1/2 Tsp. Turmeric 1 1/2 Tsp. Salt (or to taste) 2 Tsp. Chaat masala 2 Tbsp. Thick Dahi/Curd Method: 1. Peel & slice the boiled arvi into thick discs. (Refer pic 1) 2. Heat oil in a non-stick pan. 3. Put Hing, ajwain seeds & let it sizzle. 4. Add all the dry spices- coriander powder, chilli powder, turmeric, salt & chaat masala. 5. Add D
Read more

Butter Paneer

Image
Adapted from Nita Mehta's Paneer Makhani Serves 2-3 200 Gms    Paneer (cut into cubes) 3 Large      Tomatoes (300 gms)- Halved 1/2 "           piece Ginger -chopped 1 Tbsp.      Ghee 1/2 Tsp      Garam Masala 1/2 Tsp.     Red Chilli Powder 2               Green Cardamom - powdered 1 1/2 Tbsp.Cashewnuts or Magaz- soaked in 1/4 cup water, and ground to a paste 1 Tsp.   Kasoori Methi (dried fenugreek leaves) 1 Tsp.        Sugar 1 1/2 Tsp.  Salt (or to taste) 100 ml       Milk (or 2-3 Tbsp. cream) Method: 1. Microwave tomatoes and ginger in a deep dish with 1/4 cup water for 5 mins. 2. Blend cooked tomatoes and ginger to a puree, after removing the peel of the tomatoes. 3. Heat ghee in a wok/ kadhai. Add cardamom powder. Mix. Add sugar, salt, red chilli powder and garam masala. Mix well. Add the tomato puree and cook for 2-3 mins. 4. Add cashewnut or magaz paste and methi. Mix well. cook for 2-3 mins. 5. Add Paneer and milk (or cream). Cover it and
Read more

Grilled Aubergine

Image
This recipe again is a result of my experimentation. I'm not an aubergine fan so I keep looking for ways to make it tastier.So, here it is: Ingredients: 1              Medium sized Aubergine (200-250 gms) 1 tsp.       Mustard seeds(black-coarsely grounded) 1 tsp        Saunf (fennel) (coarsely grounded) 1/2 tsp.    Jeera powder 1/2 tsp.    Chaat Masala 1 tsp.       Turmeric 1 1/2 tsp. Corainder powder 1 1/2 tsp. Salt 1/2 tsp.    Red chilli powder 1/2 tsp.    Dry mango powder 2 tbsp.     Olive oil/mustard oil Juice of half a lemon/lime and green coriander leaves for garnishing. Method: 1. Mix together all the spices, oil in a shallow bowl. 2. Wash the aubergine and cut round slices of about 1 cm thickness. 3. Spread some spice mix on each side of the slices. 4. Put them on a hot grill pan. Can also be cooked in a normal non-stick pan. Keep the flame on med. high. 5. Turn the slices after 2 mins. let it cook and turn again after 2 mins. Keep repeating
Read more