Hariali Paneer Tikka
Equipment
- Bowl
- Grill
- Metal skewer
Ingredients
- 1 kg Paneer cut into medium-sized pieces
For the marinade
- 375 ml Natural (plain) yoghurt (1½ cups), hung yoghurt
- 2 tablespoons Cream double, (heavy)
- 4 tablespoons Garlic paste
- 1 tablespoon Coriander (Cilantro) leaves
- 2 tablespoons Red chilli paste
- 1 1/2 tablespoons Green chili paste
- 90 g Mint chutney (⅓ cup)
- 2 1/2 tablespoons Gram (Chickpea) flour roasted
- 3 tablespoons Mustard oil
- Black rock salt
Instructions
- To prepare the marinade, put the yoghurt, cream, garlic paste, coriander leaves, red and green chili paste, chutney, roasted gram flour and oil in a large bowl.
- Season with salt and mix together.
- Coat the paneer with the marinade.
- Set aside for about 2 hours.
- Prepare a charcoal grill, or alternatively preheat the oven to 180 degree C / 350 degree F / Gas Mark 4.
- Take a metal skewer and thread the marinated paneer cubes through it, leaving a 2.5cm / 1 inch gap between each tube.
- Roast over a charcoal grill or in a preheated oven for 10-15 minutes.
Video
Nutrition
Serving: 4gSodium: 476mgCalcium: 1336mgVitamin C: 18mgVitamin A: 813IUSugar: 6gFiber: 1gPotassium: 247mgCholesterol: 187mgCalories: 953kcalSaturated Fat: 43gFat: 81gProtein: 40gCarbohydrates: 17gIron: 1mg
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