Paneer Tikka Kali Mirch
Equipment
- Bowl
- Grill
- Metal skewer
Ingredients
- 1 kg Paneer cut into medium sized pieces
- Small onion wedges or cubes, or Potato or Pepper (Bell Pepper), slices (optional)
For the marinade
- 4 tablespoons Cream double, (heavy)
- 5 teaspoons Onion boiled, paste
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 3 tablespoons Black peppercorns crushed
- 2 Lemon rinds
- 50 g All purpose flour (⅓ cup), plain, roasted
- 3 tablespoons Vegetable oil
- Salt
Instructions
- Make a deep criss-cross in each paneer cube without going right through the cheese.
- To prepare the marinade, put the cream, boiled onion paste, ginger and garlic paste, crushed pepper, lemon rinds, flour and oil in a large bowl.
- Season with salt and mix together.
- Coat the paneer pieces with this marinade, making sure that some of the marinade goes into the slits.
- Set aside for 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 pieces through it, leaving a 2.5cm / 1 inch gap between each portion.
- If you like, you may use a small onion, potato or a slice of pepper (bell pepper) in between the paneer cubes to prevent them from slipping off the skewers.
- Roast over a charcoal grill or in the preheated oven for 10-15 minutes.
Video
Nutrition
Serving: 4gSodium: 72mgCalcium: 1262mgVitamin C: 29mgVitamin A: 274IUSugar: 2gFiber: 4gPotassium: 213mgCholesterol: 186mgCalories: 949kcalSaturated Fat: 50gFat: 79gProtein: 38gCarbohydrates: 26gIron: 2mg
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