Indian
Indian - Tandoori and Kebabs
Mixed Veg Pickle Paneer Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 400g paneer, cut into thick cubes
- • 1/2 cup thick yogurt
- • 2 tbsp mustard oil
- • 1 tbsp mustard seeds, crushed
- • 1 tbsp fennel seeds, crushed
- • 1 tsp nigella seeds
- • 1/2 tsp fenugreek seeds, crushed
- • 1/2 tsp turmeric powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Coarsely crush the mustard, fennel and fenugreek seeds together.
2
Phase 2
Whisk the yogurt with the crushed seeds, nigella, turmeric, mustard oil and salt; coat the paneer cubes and rest 1 hour.
3
Phase 3
Thread the paneer onto skewers, leaving small gaps.
4
Phase 4
Grill over medium-high heat, turning gently, until golden and charred at the tips.
5
Phase 5
Serve hot with onion rings and mint chutney.