Try These Restaurant-Style Paneer Tikka’s At Home.😋

Pahadi Paneer Tikka

Servings - 2 - 3

INGREDIENTS
Baby potatoes - 500 grams
Water - 950 milliliters
Coriander - 15 grams
Mint - 10 grams
Cashews - 2 tablespoons
Green chili - 1 tablespoon
Cumin - 1 teaspoon
Yogurt - 35 grams
Fresh cream - 35 grams
Lemon juice - 2 teaspoons
Salt - 1 teaspoon
Water - 50 milliliters
Paneer - 400 grams
Onions - 100 grams
Bell pepper - 100 grams
Salt - 1/2 teaspoon
Coriander - 15 grams
Mint - 5 grams
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Sugar - 1 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Lemon juice - 2 teaspoons
Yogurt - 100 grams

PREPARATION
1. Take a pressure cooker, add 500 grams baby potatoes, 950 milliliters water and cover it with lid.
2. Cook until you hear 2 whistles.
3. In a blender, add 15 grams coriander, 10 grams mint, 2 tablespoons cashews, 1 tablespoon green chili, 1 teaspoon cumin, 35 grams yogurt, 35 grams fresh cream, 2 teaspoons lemon juice, 1 teaspoon salt, 50 milliliters water and blend in into a smooth puree.
4. Keep aside.
5. Take 400 grams paneer and cut it into pieces.
6. Transfer this into a bowl, add the boiled potatoes, 100 grams onions, 100 grams bell pepper, blended puree, 1/2 teaspoon salt and mix it well.
7. Marinate for 20 minutes.
8. Soak skewers in water for 30 minutes.
9. Skewer the paneer, onion and bell pepper in it.
10. Place it on a baking tray.
11. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes or until golden brown in color.
12. Remove it from oven.
13. In a blender, add 15 grams coriander, 5 grams mint, 1 tablespoon green chili, 1 tablespoon ginger, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 2 teaspoons lemon juice, 110 grams yogurt and blend it into a smooth puree.
14. Serve with prepared tikka.

Achari Paneer & Mushroom Tikka

Servings - 2 - 3

INGREDIENTS
Fennel seeds - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Nigella seeds - 1/2 teaspoon
Cumin - 1/2 teaspoon
Oil - 30 milliliters
Onions - 80 grams
Green chili - 1 tablespoon
Turmeric - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Pomegranate powder - 1 teaspoon
Castor sugar - 1/2 teaspoon
Salt - 1 teaspoon
Mushrooms - 200 grams
Paneer - 250 grams
Hung curd - 220 grams
Ginger garlic paste - 1 tablespoon
Corn flour - 1 tablespoon

PREPARATION
1. Take a pan, add 1 tablespoon fennel seeds, 1/2 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon nigella seeds, 1/2 teaspoon cumin and dry roast for 2 - 3 minutes or until it turns golden brown in color.
2. Transfer the mixture into the mortar and grind coarsely with the help of a pestle. Keep aside.
3. Heat 30 milliliters oil in a pan, add 80 grams onions and fry till translucent or until it turns golden brown in color.
4. Add 1 tablespoon green chili and stir well.
5. Then, add 1/2 teaspoon turmeric and stir again.
6. Now, add 1 teaspoon dry mango powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon pomegranate powder, 1/2 teaspoon castor sugar, 1 teaspoon salt and mix it well.
7. Cook for 3 - 5 minutes on medium heat.
8. Remove it from heat and transfer it to a bowl. Keep aside.
9. Take 200 grams mushrooms and make horizontal and vertical cuts on top of it and keep aside.
10. Now, take 250 grams paneer and cut it into large cubes.
11. Make a cut in the center and fill it with prepared onion mixture and keep aside.
12. In a mixing bowl, add 220 grams hung curd, 1 tablespoon ginger garlic paste, 1 tablespoon corn flour, prepared onion mixture and mix it well.
13. Now, add stuffed paneer, mushrooms and mix it well.
14. Marinate for 20 - 30 minutes.
15. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
16. Remove it from oven.
17. Serve hot with green chuntey.