Tricolour Paneer Tikka

If you are feeling especially patriotic, then we are here to fuel up to your devotion for your country. This is a delicious recipe called Tricolour Paneer Tikka which will add up to the fun and celebration of the festival of Independence and the Republic day. A spicy and sizzling delicacy that is bound to fire up your taste buds with an amazing melange of spices and other ingredients. Channel your love for your country this independence day, by serving this indulgence to all your friends and family members and see them being mesmerized over the burst of flavours that this dish emits. Made with three different beautiful colours- saffron, white and green, this is a jaw dropping delight which contains not only an amazing taste, but satiate the soul as well. When those juicy marinated paneer pieces are cooked on a tandoor, gives a crispy and fiery taste that makes everyone drool and ask for more and more every time. A perfect indulgence for every party, Tricoloured Paneer Tikka is going to jazz up the fun of each event and shower you with loads and loads of compliments and appreciation. What are you waiting for now? Just head to the kitchen and get going with the most simplest of the ingredients. (Recipe: Chef Sanjay Singh Yadav, Vapour Bar Exchange)

INGREDIENTS

240 gm paneer

0 salt as required

15 gm ginger paste

15 gm garlic paste

20 ml lemon juice

30 ml extra virgin olive oil

60 gm hung curd

5 gm red chilli powder

2 gm garam masala powder

15 ml mustard oil

0 curry leaves as required

2 gm mustard seeds

2 gm yellow chili powder

2 dry red chili

10 gm cashew nut paste

10 gm cheese cubes

1 tablespoon fresh cream

1 dash spice cardamom

1 gm white pepper powder

1 gm fennel seeds powder

30 gm coriander leaves

20 gm mint

2 gm kasoori methi leaves

3 green chilli

1 tablespoon chaat masala powder

How to make Tricolour Paneer Tikka

Step 1

To start preparing this lip smacking delight, first cut the paneer into 6 cubes of 40 grams each. Now, take a large mixing bowl, and combine together salt, lemon juice, olive oil, ginger and garlic paste. Stir well to make a smooth paste. Add the paneer pieces into the newly formed marinade to start marination.

Step 2

Please note that you will have to make 3 different types of paneer tikkas. Hyderabadi paneer tikka (saffron red), Afghani paneer tikka (white) and Hariyali paneer tikka (green). Now, again prepare 3 marinades for each colour. For Hyderabadi mix, combine together 30 grams of hung curd, red chili powder, garam masala and yellow chili powder in a large mixing bowl. Saute the mustard seeds, dry red chilies and curry leaves in the mustard oil and add to the marinade. Stir well and keep it aside.

Step 3

For Afghani mix (white), take another mixing bowl and add 10 grams of hung curd, cashew nut paste, cheese, fresh cream, cardamom powder, white pepper and fennel powder. Mix well all the ingredients and keep the bowl aside. Whereas for the Hariyali mix (green), make a paste of green chili, mint, kasoori methi and coriander leaves by grinding them altogether. Now, combine this paste with 20 gram of hung curd, mustard oil, lemon juice and chat masala powder and keep the marinade aside.

Step 4

Next, distribute the paneer pieces into 3 equal parts, which means 2 pieces for each colour. Now, marinate all the paneer pieces in the corresponding marinade mixtures. In other words, two pieces of paneer are to be dipped in each coloured marinades. Allow the paneer to marinate for 30 minutes to 1 hour.

Step 5

Lastly, stab the paneer pieces with tandoor skewers and arrange them in accordance to the colour scheme of the tricolour, that is, saffron red on the top followed by white and then the green coloured paneer pieces. Allow the paneer pieces to roast on a tandoor until it is cooked through. Transfer them onto a plate and serve hot and fresh along with mint chutney. Enjoy!