Recipe – Paneer Mushroom and Vegetable Tikka

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Prep Time: 45 Minutes

Cook Time: 35 Minutes

Serves: 4

Ingredients

Paneer, mushroom and vegetable cubes:

  • Paneer: 300 grams or 1 cup, cut into 1 inch cubes with ¼ inch width
  • Bell pepper: 1 cup, cut into 1 inch cubes
  • Broccoli: 1 cup, cut into 1 inch cubes
  • Mushrooms, cut into 2 pieces, 1 cup
  • Onion: 1, trim and cut into half, take out the outer 4-5 layer and cut into 1-inch cubes
  • Tomato: 2, cut into halves, take out the inside pulp, cut into 1-inch cubes

For Marinating:

  • Hung curd: 1 cup
  • Fresh milk cream: ½ cup
  • Onion: the leftover inside portion after trimming the outer layer
  • Tomato: the inside pulp, after taking out the outer layer
  • Ginger-Garlic paste: 1 tablespoon
  • Green chili: 1
  • Red chili powder: ½ teaspoon
  • Black pepper powder: ½ teaspoon
  • Salt: 1 teaspoon or to taste
  • Lemon juice: 1 teaspoon
  • Rice flour: 2 tablespoons
  • Garam masala powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Oil/butter: 2 tablespoons

Method

  • Take the inside portions of onion and tomato and blend it with green chili. Mix in with the rest of marinade-ingredients to make a smooth mix. Whisk it well.
  • Take the Paneer, mushroom and vegetable cubes and add in the marinade mix.
  • Gently toss and fold everything so that all pieces are well coated with the marinade mix.
  • Let the mix marinade nice for 1-2 hours.
  • Take the skewers. Line the Paneer, mushroom and vegetable cubes one by one. Divide it into 3-4 skewers. Brush with oil or butter.
  • Grill in oven for 30 minutes in 375-degree F or 190-degree C or until crispy and golden brown.
  • Or else, heat 2 tablespoon oil/butter in a non-sticky pan and roast the marinade mix in medium heat until crispy and golden brown.

 

Cook’s Note:

  • To make hung curd, take curd on sieve, place a bowl below the sieve, cover the sieve with a plate and keep it hung for minimum 1 hour.

 

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