How to make Paneer tikka Recipe

How to make paneer tikka

Ingredients:

• For the paneer tikka:
  • 250 gms paneer (cut into 1-inch cubes)
  • ½ cup thick curd or hung yogurt
  • 1 tsp ginger-garlic paste
  • ¼ – ½ tsp Kashmiri red chili powder (adjust for spice level)
  • ½ tsp garam masala or tandoori masala
  • ¼ tsp kasuri methi (dried fenugreek leaves)
  • ⅛ tsp turmeric (optional)
  • Salt to taste
  • 1 tsp lemon juice (optional)
  • 1 tsp oil
  • ½ small onion, diced (optional)
  • ½ small bell pepper, diced (optional)
• For cooking:
  • Vegetable oil for grilling/pan-frying
  • Lime wedges (for garnish, optional)
  • Chopped coriander leaves (for garnish, optional)

Instructions:

1. Marinate the paneer: In a large bowl, whisk together yogurt, red chili powder, ginger-garlic paste, garam masala, turmeric (if using), kasuri methi, oil, lemon juice (if using), and salt.
2. Add the paneer cubes to the marinade and toss gently to coat them evenly.
3. If using, add the diced onion and bell pepper to the bowl and mix well. Cover the bowl and refrigerate for at least 30 minutes, or ideally, for a few hours for deeper flavors.

Cooking the Paneer Tikka:

There are three ways to cook paneer tikka:

• Grilling: Preheat your grill to medium-high heat. Thread the marinated paneer cubes (and vegetables, if using) onto skewers. Grill the paneer tikka for 3-4 minutes per side, or until browned and cooked through.
• Pan-frying: Heat a pan with enough oil to coat the bottom. Add the marinated paneer cubes (and vegetables, if using) and cook for 3-4 minutes per side, or until browned and cooked through.
• Baking: Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper. Arrange the marinated paneer cubes (and vegetables, if using) on the baking tray and bake for 15-20 minutes, or until golden brown and cooked through.

Tips:

• You can soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
• If you don’t have a tandoor or grill, pan-frying or baking are great alternatives.
• For a smoky flavor, you can add a smoked paprika to the marinade or char the paneer slightly under the broiler after grilling/pan-frying/baking.
• Garnish your paneer tikka with lime wedges, chopped coriander leaves, and your favorite chutney or dip when serving.

Enjoy your delicious homemade Paneer Tikka!

How to make Pav Bhaji

Pav Bhaji Recipe Mumbai Style

Here’s a guide to making Pav Bhaji, a flavorful vegetarian dish popular on the streets of Mumbai.

Ingredients:

• For the Bhaji:

  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter (divided)
  • 1 tsp cumin seeds
  • 2 medium red onions, finely chopped
  • 2 inch ginger, finely chopped
  • 7 cloves garlic, finely chopped
  • 2 green chilies, finely chopped (adjust for spice level)
  • 3 large tomatoes, finely chopped
  • 1/3 cup store-bought tomato puree
  • 1.25 tsp salt (divided)
  • 1.25 cups water (divided)
  • 1 tablespoon + 1 teaspoon pav bhaji masala (or to taste)
  • (Optional) 1/2 teaspoon red chili powder
  • (Optional) 1/2 teaspoon Kashmiri red chili powder
  • (Optional) 1/2 teaspoon sugar
  • 2 large potatoes, boiled and cubed
  • 1/2 head of a small cauliflower, boiled and broken into florets
  • 1/2 of a large green pepper, boiled and cubed
  • 1/2 cup frozen green peas, boiled
  • 2 teaspoons dried fenugreek leaves (kasuri methi)
  • Chopped coriander leaves (for garnish)

• For the Pav:

  • Pav buns (enough for serving)
  • Butter

Instructions:

1. Make the Bhaji: Heat oil and 1 tablespoon butter in a large pan or kadai. Add cumin seeds and let them splutter.

2. Saute the chopped onions until translucent. Add ginger, garlic, and green chilies. Cook for another minute until fragrant.

3. Add chopped tomatoes and cook until softened and mushy. Stir in tomato puree, 1/4 cup water, and 1/4 teaspoon salt. Cover the pan and simmer for 6 minutes.

4. Add pav bhaji masala, optional red chili powder, Kashmiri red chili powder (if using), and remaining salt. You can also add a pinch of sugar here for a touch of sweetness (optional). Mix well and cook for a minute.

5. Stir in the boiled and chopped vegetables (potatoes, cauliflower, green pepper, and peas). Using a potato masher, partially mash the vegetables to create a thick consistency.

6. Add remaining water (3/4 cup to 1 cup) and adjust the consistency as desired. The bhaji should be thick and gravy-like.

7. Stir in the remaining 2 tablespoons butter and cook for 2-3 minutes. Add kasuri methi and chopped coriander leaves.

8. Toast the Pav: Toast the pav buns with butter on a pan or griddle until golden brown.

Serving: Serve the hot bhaji with toasted pav buns. You can add a dollop of butter on top of the bhaji for extra richness.