FOOD : RECIPE OF THE WEEK : PARATDAR PANEER TIKKA

BY CHEF RANJAY TIWARI,

CHEF de CUISINE

THE WESTIN, RAJARHAT

INGREDIENTS :

For the Marinade:

– 250 grams paneer (cottage cheese), cut into cubes

– 1/2 cup thick yogurt

– 2 tablespoons besan (gram flour)

– 2 tablespoons oil

– 1 teaspoon red chili powder

– 1/2 teaspoon turmeric powder

– 1 teaspoon garam masala

– 1 teaspoon cumin powder

– 1 tablespoon ginger-garlic paste

– 1 tablespoon lemon juice

– Salt to taste

For the Tandoori Masala:

– 1/2 teaspoon red chili powder

– 1/2 teaspoon cumin powder

– 1/2 teaspoon coriander powder

– 1/2 teaspoon garam masala

– A pinch of chaat masala (optional)

– Salt to taste

Other:

– Skewers (wooden or metal), soaked in water if using wooden skewers

– Cooking oil for grilling

– Onion rings and lemon wedges for garnish

METHOD:

1. In a mixing bowl, combine all the marinade ingredients – yogurt, besan, oil, red chili powder, turmeric powder, garam masala, cumin powder, ginger-garlic paste, lemon juice, and salt.

2. Add the paneer cubes to the marinade and gently coat them with the mixture. Let it marinate for at least 1-2 hours in the refrigerator. The longer you marinate, the better the flavor.

3. Preheat your grill or oven to 200°C (392°F).
4. Thread the marinated paneer cubes onto the skewers, alternating with onion rings if desired.
5. Place the skewers on the grill or in the oven. Brush them with a little oil.
6. Grill or bake the paneer tikka for about 10-15 minutes or until they are charred and cooked through. You can turn them over and brush with more oil halfway through the cooking process.

7. While the paneer tikka is grilling, mix all the tandoori masala ingredients together in a small bowl.
8. Once the paneer tikka is cooked, remove them from the grill or oven and immediately sprinkle the tandoori masala over the hot paneer.

9. Garnish with lemon wedges and serve hot with mint chutney and onion rings.