Dig into scrumptious paneer recipes which are quick and easy to make.
ACHAARI PANEER TIKKA:
½ cup hung yoghurt
2 cups paneer, cut into cubes
For the marinade
1 tbsp stuffed Rajasthani red
½ tsp garlic, chopped
1 tsp saunf (fennel seeds)
½ tsp mustard seeds
¼ tsp methi seeds (fenugreek seeds)
1 tsp cumin seeds
¼ tsp kalonji (nigella seeds)
¼ tsp turmeric powder
1 tbsp mustard oil
Salt to taste
2 tbsp oil for greasing and cooking
1. Combine all the ingredients for the marinade in a mixer and blend them to a coarse mixture.
2. Take the mixture in a medium bowl, add the hung yoghurt and mix well.
3. Add the paneer cubes to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes.
4. Arrange the marinated paneer cubes equally on a steel skewer stick and keep aside.
5. Pre-heat oven to 230°C.
6. Grease a roasting tray with a little oil and place a few paneer skewers on it. Bake for eight minutes on one side, till the paneer turns golden brown on top, then cook on all the sides so that it gets an even golden colour.
7. Serve hot achaari paneer tikka with green chutney.
FOR THE KULCHA
2 cups plain maida (refined flour)
¼ tsp soda bicarbonate
½ tsp baking powder
2 tsp sugar
2 tsp oil or ghee
¼ cup curd
½ cup warm milk
Salt to taste
Oil/ghee/butter, for frying
FOR THE STUFFING
1 cup grated paneer
1 large onion, finely chopped
3 green chillies, chopped
2 tbsp coriander leaves, chopped
½ tsp chaat masala
1 tsp cumin powder
Salt to taste
1. Sieve the maida, soda, baking powder and salt in a bowl. Add sugar, oil or ghee, curd and milk to it and mix well.
2. Knead and make a smooth dough. Apply a little oil over the dough, cover with a damp clean cloth and allow it to ferment for 4-6 hours or overnight in the refrigerator.
3. Then knead the dough again for 2-3 minutes; divide it into equal portions and make smooth balls.
4. Let the balls sit for 10 minutes, covered with damp cloth.
5. Meanwhile, to make the stuffing, take the grated paneer in a bowl. Add onions, green chillies and coriander leaves and mix together. Then add the chaat masala, cumin seeds powder and salt.
6. Dust one piece of the dough with flour, flatten it with hand or roll it into a medium-sized roti. Place 2-3 tbsp of the paneer mixture on it and seal all the sides together and flatten it gently. Then dust with flour and roll it into a medium-sized kulcha, cover it again with a damp cloth until you roll the remaining kulchas. Repeat the same for the remaining balls.
7. Heat a tawa or griddle, brush the rolled kulcha on one side with water and place this side on the tawa. Keep the tawa on medium to high heat.
8. Let it cook for a minute or until bubbles start to appear and the kulcha starts to puff up. Flip the kulcha and cook the other
9. Using a tong, roast the kulcha directly on heat (keep it medium to low) for 10 seconds on each side. Roast slightly on the edges too, to make sure they don’t remain raw.
10. Apply ghee or butter on the kulcha. Repeat the same for the remaining kulchas.
11. Serve them hot, warm or even at room temperature. (Kulcha stays soft even after six hours.)
JAMUNA PANEER AUR SINGHARA-TAMATAR KA SALSA:
500 g paneer (cottage cheese)
100 g jamun (Indian blackberry)
10 black peppercorns, crushed
40 ml olive oil
3 tbsp lime juice
1 large tomato, chopped
30 g coriander leaves, chopped
50 g singhara (water chestnuts), chopped
1 tsp garlic, chopped
2 green chillies, chopped
Coriander leaves, for garnishing
A few olives, for garnishing
Salt to taste
For the jamunia
1. Remove the seeds of the jamun and crush them in a bowl.
2. Add black pepper, 20 ml of olive oil, 1 tbsp of lime juice and a little salt.
3. Mix well to prepare the jamun paste.
For the singhara-tamatar ka salsa
1. Take a mixing bowl, add the chopped tomatoes, water chestnuts, garlic, green chillies, coriander leaves, 20 ml olive oil, 2 tbsp of lime juice and salt.
2. Mix well and check the seasoning. Keep it in the refrigerator to cool.
For the paneer:
1. Cut the paneer into two-inch long slabs and keep aside.
2. Marinate the paneer with the jamunia for 15 minutes.
3. Now grill the paneer slabs, while applying olive oil on the surface; continue grilling till it leaves out an aroma.
4. Place the grilled paneer slabs on a plate.
5. Pour the singhara-tamatar ka salsa along with the olives over it.
6. Garnish with fresh coriander leaves and serve hot.
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