Paneer recipes

 PANEER KEBAB


That's an excellent choice! The "Paneer Kebab" most commonly refers to Paneer Tikka Kebab, a hugely popular North Indian vegetarian appetizer featuring marinated and grilled cottage cheese.

The key to a great Paneer Kebab is the thick, flavorful yogurt marinade and the smoky char from cooking.

Here is a guide to making classic Paneer Tikka Kebabs at home, which can be cooked in an oven, on a tawa (griddle), or on a grill.

🧀 Paneer Tikka Kebab Recipe

I. Ingredients

| Component | Ingredient | Quantity (Approximate) | Notes |

|---|---|---|---|

| Main | Paneer (Cottage Cheese) | 400g (cut into 1-inch cubes) | Use firm paneer that won't crumble. |

| Vegetables | Onion, Green/Red/Yellow Bell Peppers | 1 each (cut into 1-inch squares/petals) | Adds color and a sweet-smoky flavor. |

| Marinade Base | Hung Curd (Greek Yogurt) | 1/2 cup | Crucial for a thick coating; if using regular yogurt, drain excess water first. |

| Flour | Besan (Gram Flour) | 2 tbsp (lightly dry-roasted) | Helps the marinade stick to the paneer and veggies. |

| Aromatics | Ginger-Garlic Paste | 1 tsp |  |

| Spices | Tandoori Masala or Garam Masala | 1 tsp | Provides the classic "tikka" flavor. |

|  | Turmeric Powder | 1/2 tsp | For color. |

|  | Red Chili Powder (or Kashmiri Chili) | 1 tsp (adjust to taste) | Kashmiri chili provides color without too much heat. |

|  | Cumin Powder, Coriander Powder | 1/2 tsp each |  |

| Flavor/Finish | Mustard Oil (or Olive Oil) | 2 tbsp | Mustard oil adds an authentic pungent flavor. |

|  | Kasuri Methi (dried fenugreek leaves) | 1 tsp (crushed between palms) | Essential for aromatic depth. |

|  | Lemon Juice | 1 tbsp | Helps tenderize and adds tang. |

|  | Salt | To taste |  |

| Serving | Chaat Masala, Mint Chutney, Lemon Wedges | To garnish. |  |

II. Instructions

1. Prepare the Marinade

 * Roast Besan: Lightly dry-roast the besan (gram flour) in a small pan for 2-3 minutes until fragrant. This removes the raw taste. Let it cool.

 * Combine: In a large mixing bowl, whisk together the hung curd, roasted besan, ginger-garlic paste, mustard oil, lemon juice, and all the ground spices (garam masala, turmeric, chili, cumin, coriander, salt).

 * Add Flavor: Mix in the crushed Kasuri Methi. The marinade should be thick enough to cling to the paneer and vegetables.

2. Marinate

 * Add the cubed paneer and the cut vegetables (onions and bell peppers) to the marinade bowl.

 * Gently toss everything to ensure every piece is thoroughly and evenly coated. Be careful not to break the paneer.

 * Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor absorption.

3. Assemble and Cook

 * Prep Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. Thread the paneer and vegetables onto the skewers, alternating the ingredients (e.g., pepper, onion, paneer, onion, pepper).

Cooking Method Options:

| Method | Instructions |

|---|---|

| Oven/Broiler | 1. Preheat oven to 425^\circ\text{F} (220^\circ\text{C}). Line a tray with foil and lightly grease. |

|  | 2. Place skewers on the tray and bake for 10-15 minutes, turning once. |

|  | 3. To char, switch the oven to broil (grill) on high and place the tray near the top element for 1-2 minutes until the edges are nicely scorched. Watch closely! |

| Tawa (Griddle) | 1. Heat a non-stick tawa or grill pan over medium-high heat and brush with oil. |

|  | 2. Place the skewers on the hot tawa. |

|  | 3. Cook, rotating frequently, for about 8-10 minutes until all sides are cooked and have a good char. |

4. Serve

 * Remove the kebabs from the heat.

 * Sprinkle immediately with Chaat Masala.

 * Serve hot with a side of Mint Chutney and lemon wedges.

Would you like a specific recipe for a mint chutney to go along with your paneer kebab?


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