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Spicy Paneer Tikka Recipe: Delightful Treat
One of the most loved foods by all is paneer. It is cottage cheese which is one of the best you can add to any sort of gravy. This evening, we give you a lovely recipe you can try out which can be eaten as a snack or with dal chawal. The spicy paneer tikka recipe is simple to prepare and if you are want to make it extremely spicy, all you need to do is add in more chillies to the dish.
Take a look at this spicy paneer tikka recipe which Boldsky has provided to you. Make your evening special with this lovely recipe given below.
This is how you prepare the spicy paneer tikka recipe:
Serves: 3
Cooking Time: 20 minutes
Preparation Time: 25 minutes
Ingredients
- Paneer- 250 gms
- Curd- 1 cup
- Onion- 2 (chopped)
- Tomato- 2 (chopped)
- Ginger/garlic paste- 1tbsp
- Green Chilli- 2 (sliced)
- Cashew- 2tbsp (paste)
- Tikka masala- 1tbsp
- Chaat Masala- 1tsp
- Chana Masala- 1tsp
- salt to taste
Procedure
- You need to cut the paneer into round pieces or cubes and keep them aside.
- In a pan, heat a spoon of oil and when let the oil turn hot on a medium flame.
- When the oil is hot drop in the chopped onions and the tomatoes and fry them till they are cooked well.
- Now add in the garlic and ginger paste and let it fry well with the vegetables.
- When cooked, add in the tikka masala to the fried onions and tomatoes and let it cook for about 3 minutes or so.
- Now add in the chaat masala and the chana masala to the ingredients and stir them together gently over a medium flame.
- After 5 minutes, add in ginger and garlic paste to the pan, followed with the curd. Bring the mixture to a little boil and stir it constituently.
- When the ingredients are cooked, add in the diced paneer cubes to the pan and gently mix it well.
- After 10 minutes or so, add the cashew, chillies and the salt too.
- Now mix all the ingredients well and let it cook for sometime over a medium flame.
Your spicy paneer tikka is now ready to eat. You can garnish it with chopped onions or fried green capsicums too.
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