Panner Tikka Masaala.docx

Panner Tikka Masaala Ingredients For Marinade Thick hung curd 1 cup Cream 2 tbsp Fortune Besan 1 tbsp Carom seeds (ajwain) 1/4 tsp Garam masala 1/2 tsp Red chilli powder 1 tsp Turmeric 1/4 tsp Ginger–garlic paste 2 tsp Salt as per taste Lemon juice 1 tbsp Fortune Kachi Ghani Mustard Oil 1 tbsp Other Ingredients Paneer 250 gm Capsicum chopped ½ cup Onion ½ cup layers separated Tomatoes deseeded ½ cup Fortune Rice Bran Health Oil 3 tbsp Bamboo skewers or satay sticks (7″ in length) 4–6 Small piece of charcoal Onion 1 slice Cloves 3–4 Clarified butter (ghee) 2 tbsp Steps Add thick hung curd to a muslin cloth, tie it and keep aside for 30–45mins. Mix together curd, ajwain, garam masala, turmeric powder, red chilli powder, ginger–garlic paste, salt, lemon juice, cream, Fortune Besan and Fortune Kachi Ghani Mustard Oil. Whisk well. Now add in paneer, capsicum, onion, deseeded tomatoes. Refrigerate for 2–3 hrs. Next, arrange paneer on skewers with veggies in between. Grill tikkas on a hot pan with 3 tbsp Fortune Rice Bran Health Oil. Flip the tikkas and cook for another 2–3 mins. For the dhungar process, place an onion slice, cloves and live charcoal in an air-tight bowl. Pour 2 tbsp ghee on the charcoal and place the lid for 3–5 mins. Your smoky paneer tikkas are now ready to be relished with green chutney and onions on the side.