TIRANGA PANEER SHEHZADI TIKKA RECIPE

Recipe

Ingredients of Tiranga Paneer Shehzadi Tikka

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• 400 gm paneer
• 10 gm red chilli powder
• 30 gm gram flour (besan)
• 1 teaspoon ginger paste
• 20 gm coriander leaves
• 10 ml lemon juice
• salt as required
• coriander powder as required
• garam masala powder as required
• 2 tablespoon cashew nut paste
• 2 tablespoon blanched,pureed spinach
• 6 rose leaves
• 50 gm coriander chutney
• 200 gm hung curd
• 30 gm khoya
• 1 teaspoon garlic paste
• 5 strand crushed saffron
• 4 gm chopped green chillies
• 1 tablespoon mustard oil
• cumin powder as required
• kasoori methi powder as required
• 2 tablespoon fresh cream
• 5 gm yellow pepper powder
• HOW TO MAKE TIRANGA PANEER SHEHZADI TIKKA

• Step 1

  To prepare this delectable appetizer recipe, slice the paneer into cubes and make soft cuts on each of them with the help of a sharp knife. Make sure that the cuts are not deep. Once done, divide the sliced cubes in 3 equal portions and keep separately.

• Step 2

  Next, divide the hung curd, gram flour, green chillies, ginger paste, garlic paste in 3 equal portions and keep aside separately.

• Step 3

  Now, to prepare saffron marination, take a large sized bowl and pour some mustard oil in it. Then, add red chilli powder along with rose petals and crushed saffron in the bowl. Next, add little amount of coriander powder, cumin powder, garam masala, kasuri methi in the bowl and mix well. Now, add 1 portion of hung curd, gram flour, green chillies, ginger paste and garlic paste in the bowl. Also, add salt as required. Once done, mix well and then transfer 1st portion of cubed paneer slices in it. Make sure that the slices are covered in the marination completely. Keep aside for at least 15 minutes so that the flavours infuse properly.

• Step 4

  Next, to prepare white marination, take a large sized bowl and pour some mustard oil in it. Then, add cream along with cashew nut paste and khoya in the bowl. Next, add little amount of coriander powder, cumin powder, garam masala, kasuri methi in the bowl and mix well. Now, add 1 portion of hung curd, gram flour, green chillies, ginger paste and garlic paste in the bowl. Next, add yellow pepper powder in the bowl. Also, add salt as required and mix well. Once done, transfer 2nd portion of cubed paneer slices in it. Make sure that the slices are covered in the marination completely. Keep aside for at least 15 minutes so that the flavours infuse properly.

• Step 5

  Now, to prepare green marination, take a large sized bowl and pour some mustard oil in it. Then, add boiled spinach paste in the bowl. Next, add little amount of coriander powder, cumin powder, garam masala, kasuri methi in the bowl and mix well. Now, add 1 portion of hung curd, gram flour, green chillies, ginger paste and garlic paste in the bowl. Also, add salt as required and mix well. Once done, transfer 3rd portion of cubed paneer slices in it. Make sure that the slices are covered in the marination completely. Keep aside for at least 15 minutes so that the flavours infuse properly.

• Step 6

  Lastly, take a skewer(tandoor stick) and put 1 orange, 1 white and 1 green coloured paneer cube on the stick so, that they represent the Indian flag. Cook well in a tandoor. Similarly, do the same with remaining pieces and serve hot along with coriander chutney.
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