Tri Color Paneer Tikka’s
Servings - 2 - 3
INGREDIENTS
(For Green Paneer Tikka)
Water - 1.5 litres
Spinach - 250 grams
Hung curd - 200 grams
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Oil - 1 tablespoon
Lemon juice - 2 tablespoons
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Black pepper - 1/2 teaspoon
Paneer - 230 grams
(For Saffron Paneer Tikka)
Hung curd - 250 grams
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Oil - 1 tablespoon
Lemon juice - 2 tablespoons
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Black pepper - 1/2 teaspoon
Organic food color - 1/4 teaspoon
Paprika - 1 tablespoon
Paneer - 230 grams
(For White Paneer Tikka)
Hung curd - 250 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Oil - 1 tablespoon
Lemon juice - 2 tablespoon
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Black pepper - 1/2 teaspoon
Green chili - 1 tablespoon
Cream cheese - 100 grams
Paneer - 230 grams
(For Mint Coriander Chutney)
Coriander - 20 grams
Mint - 10 grams
Green chili - 2 tablespoons
Onions - 35 grams
Salt - 1 teaspoon
Curd - 170 grams
Prepared chutney - 35 grams
PREPARATION
- Take a heavy skillet, add 1.5 litres water, 250 grams spinach and mix it well.
- Bring it to a boil.
- Boil for 3 - 5 minutes.
- Remove it from heat and transfer this into a blender.
- Blend it into a puree.
- In a mixing bowl, add 200 grams hung curd, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 tablespoon oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon garam masala, 1/2 teaspoon black pepper, blended spinach puree and mix it well.
- Add 230 grams paneer and mix it well.
- Marinate for 4 hours.
- In a another mixing bowl, add 250 grams hung curd, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 tablespoon oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon garam masala, 1/2 teaspoon black pepper, 1/4 teaspoon organic food color, 1 tablespoon paprika and mix it well.
- Add 230 grams paneer and mix it well.
- Marinate for 4 hours.
- In a another mixing bowl, add 250 grams hung curd, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon garam masala, 1/2 teaspoon black pepper, 1 tablespoon green chili, 100 grams cream cheese and mix it well.
- Add 230 grams paneer and mix it well.
- Marinate for 4 hours.
- Soak skewers in water for 30 minutes.
- Skewer the paneer in it.
- Place it on a baking tray.
- Preheat the oven to 350°F/180°C. Bake for 30 - 35 minutes or until it turns golden brown in color.
- Remove it from oven.
- In a blender, add 20 grams coriander, 10 grams mint, 2 tablespoons green chili, 35 grams onions, 1 teaspoon salt and blend it into a puree.
- In a bowl, add 170 grams curd, 35 grams prepared chutney and mix it well.
- Serve with prepared tikkas.
