Paneer (Indian Cottage Cheese) Tikka in oven

Paneer Tikka is a good starter and snack. Paneer (Indian Cottage Cheese) is marinated in with curd and indian spices and then grilled. You can easily make this at home. With this oven method recipe you can make paneer tikka in bulk for parties.

There is no green bell pepper in my paneer tikka recipe because of my daughter. She doesn't like it and exchanges that with paneer pieces. Whenever we order this in restaurants we both are always finally left with vegetable pieces.   So I started making these at home without green bell pepper.  Problem solved. 

Enjoy your winter, rainy days with hot Paneer Tikka. Serve it with Green chutney and 

Sweet Chutney.

Ingredients

12 1" Paneer Cubes / Indian Cottage Cheese

1 Yellow Bell Pepper / Capsicum

1 Red Bell Pepper / Capsicum

1 Green Bell Pepper / Capsicum

1 Onion

2 Tomatoes

3 tablespoon Yogurt / Curd

1 teaspoon Ajwain

1 teaspoon Dhania Powder

1/2 teaspoon Black Pepper Powder

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

Salt as needed

Oil as needed

1. Mix curd, cumin powder, black pepper powder, Ajwain, salt, red chilli powder, turmeric powder and salt in a bowl. Add lemon juice and mix it.  

2. Grease the skewers with oil. If you are using wooden skewers, keep them in cold water for atleast 30 minutes so that they don't burnt in oven. Keep the frozen paneer in hot water till it becomes soft. Then cut paneer to 1 inch cubes. Remove the seeds from tomato and peppers. Cut tomato, onion and all peppers to inch size. Coat the pieces all over with the marinade. You can also marinate vegetable pieces. Keep them in refrigerator for atleast 2 hours.

3. Preheat the oven at 220 degrees.  Arrange paneer, tomato, peppers and onion in skewers. Keep on them on a grill or on a baking tray. I placed them on a grill and kept the grill in a baking tray. Bake them for 15 minutes or until the edges of the paneer turns brown.

4. Serve it hot with green chutney and sweet chutney.

Paneer Pasanda - Paneer Recipes

 

 Paneer Pasanda - The name pasanda itself suggests that it everyone's favorite Paneer recipe. Paneer Pasanda gravy cooked with Cashew nuts, onion , Curd and Indian masalas has rich flavour and is mouth watering.  

Ingredients

For the Tikkis

1 1/2 cup Paneer Cubes

2 Green Chillies

2 tablespoon Maida / All purpose flour

1/4 teaspoon Black Pepper Power

1/2 teaspoon Salt

3 tablespoons Bread Crumbs

2 tablespoons Oil

For the Gravy

2 Onions

15 Cashews

2 Cinnamon Sticks

4 Cardamom

2 Bay Leaves 

2 cloves

1 teaspoon Ginger Paste

1 teaspoon Red Chilli Powder

1/2 teaspoon Garam Masala Powder

1 cup Curd

1 teaspoon Salt 

2 tabespoon Ghee

2 tablespoon Oil

1. For the Tikkis :  Finely slice green chillies. Boil Paneer for 10 mins., discard water an mash paneer. Add green chillies, salt, pepper powder, maida to paneer. Mix it well and divide that into 6 portions. Flatten each portion an make a tikki shape. Roll each tikki in bread crumbs in such a way that each tikki is evenly coated.  

2. Heat oil on a flat pan. Cook tikkis on both sides till golden brown.

3. For the Gravy :  Slice Onions. Heat Oil in a pan, add Bay leaves, cardamom, cinnamon sticks and cloves. When they start turning light brown, a cashews and fry till cashews turn golden brown. Add  Onions, saute till translucent. Grind to make a smooth paste.

4. Heat the pan again with Ghee. Add Onion paste to it. Add all powders, salt and curd, mix it well, cook it for 15 mins., stirring every 5 mins. or till the oil seperates from gravy. Add 1/2 cup of water an bring to boil. 

5. For Serving : Place tikkis on a plate, pour hot gravy on it. Garnish it with coriander.

6. Enjoy Paneer Pasanda with Roti or Naan

Paneer Makhni / Paneer Butter Masala

 

 

Paneer Makhni or Paneer Butter Masala is a Punjabi dish,  very popular dish in North Indian Cuisine.

We like any thing made with Paneer and this one specially for its rich gravy.

 

 

 

Ingredients

1 Cup Paneer

2 Tomatoes

2 Onions

15 Cashews

2 tablespoons Clarified Butter / Ghee

1 teaspoon Ginger Paste

2 Cardamom / Elaichi

1  Cinnamon Stick / Dalchini

2 Cloves 

2 Dry Red Chillies

1 tablespoon Tomato Ketchup

2 tablespoon Yogurt /  Curd

1 teaspoon Salt

1 teaspoon Sugar

1 teaspoon Masala Powder

 

 

1. Cut Tomatoes and Onions into 1/2 inch pieces. Take these pieces in a pan , pour water to immerse, add cashews and boil it till the water evaporates. Keep it aside to cool.

2. Heat a tablespoon of Ghee in a heavy bottomed pan. Add Cardamom, Cinnamon Stick and Cloves. When the Cloves turn light brown add Red Chillies and ginger paste.

3. Fry the paste till it turns brown. Transfer this and boiled vegetables to a blender and blend it to a smooth paste.

4. In the same heavy bottomed pan, add a tablespoon of Ghee and then the blended Tomato Onion Paste. Add Tomato Ketchup and Curd, mix it well. Cook it for 5 minutes.

5. Add Salt, Sugar and Masala Powder mix it and add then add Paneer. Cook again for 5 more minutes.

6. Paneer Makhni  is ready to Serve.

 



 

 

Paneer Mutter Gravy (Side Dish for Rotis) - Paneer Recipes

 

 

 

Ingredients

200g Paneer

2 Onions

3 Tomato

1 Cup Green Peas / Mutter

1 tsp Red Chilli Powder

1 tsp Cumin Powder

1/2 tsp Turmeric

1 tsp Ginger Paste

1 1/4 tsp Salt

1. Cut Onion and Tomato to thin Slices. Fry Onion till light brown and add Tomato. Saute for 10 mins.

2. Add Cumin Powder, Turmeric, Salt, Red Chilli Powder. Saute for 5 mins and let it cool.

3. Now make puree of it by adding 1/2 cup of water.

4. Heat a pan add Oil, Ginger Paste fry for a min and add Mutter.Fry for 2 mins.

5. Now add puree and 1 more cup of water. Let it boil and then add Paneer. Cook for 5 mins.

6. Our favorite side dish for Rotis.