Paneer Tikka

Last weekend's dinner menu included a surprising addition, the paneer tikka. When you bite into it, going by its softness, you will know that it is fresh and crumbles in your throat. I have tasted some tasty paneer delights at The Asiana on OMR and at Creams Centre in RA Puram in Chennai.

Paneer cubes
Chill powder
Garam masala
Ginger-garlic paste
Shimla mirch
Tandoori masala (optional)
Hung curd
Lime juice
Oilive oil

1. To the hung curd, add the spices.
2. Mix well.
3. Marinate the paneer cubes and keep it chilled for an hour, but if you let it marinate overnight, that's even better and highly recommended.
4. Heat oil on the tava.
5. When it is hot, roast the paneer cubes on both sides.
6. Garnish with lime juice and onions before you serve.


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