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Tuesday, March 5, 2013

Tandoori Paneer Tikka


200 gm Square cut paneer
Oil, for pan-grilling


- Take tandoori marinade in a big bowl and coat paneer cubes well with this marinade and cover the bowl with lid or plastic wrap.
- Plastic wrap it and keep it in refrigerator for at least 4-5 hours for the best results.
- Put some oil in pan and heat it on high flame.
- Grill paneer on it till it forms crispy skin on both the sides. Give a lil burnt n smoky effect (if preferred).
- Garnish with lemon-soaked onion juliennes n serve hot with mint chutney.

(For the best "dhaba-type aroma", you can use a charcoal method before serving to give smoky effect)

Linking this recipe to: Motions and Emotions & Jagruti's Cooking Odyssey

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