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Paneer Tikka

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200g Paneer
5 tbsp yogurt
2 tbsp cream (optional)
1 Capsicum
1 Onion
1 Cup Milk (300ml)

Recipe

Paneer Tikka (Dry)
For Oven or Grill –
1. Cut 200g paneer along with 1 capsicum and 1 onion, in square shaped cubes. In a bowl, mix – 5 tbsp yogurt, 2 tbsp oil, 2 tbsp cream (optional) and 1 pack of Nimkish Paneer Tikka Spice Mix. Marinate the paneer pieces and refrigerate for 30 minutes. 
2. Skewer the marinated paneer and veggies alternately on skewers or tooth pick. Preheat oven/grill and lightly brush oil or butter on the veggies and paneer. Cook them on the highest temperature for about 10 minutes per side until it turns golden brown. Serve with lemon wedges and Mint Dip.
Or
For Pan Roasted –
A) Cut 200g paneer along with 1 capsicum and 1 onion, in square shaped cubes. In a bowl, mix 4 tbsp oil, 2 tbsp water and 1 pack of Nimkish Paneer Tikka Masala and marinate the paneer pieces.
B) On a flat pan, grease with oil and shallow fry the paneer and veggies on all sides until crisp and golden brown.

Paneer Tikka Masala (Curry) –
1. Follow Pan Roasted recipe. Then, add 100g crushed tomatoes with the leftover marinade mix (in the bowl) to a pan and sauté until oil separates.
2. Add onions and capsicum to the pan and sauté for 1 minute.
3. Pour 1 cup (300ml) milk and continue stirring till it boils. Add paneer & simmer for 5 minutes or till the curry is thick. Serve with naan or roti.
Optional: For sweeter taste, add 2 tbsp tomato ketchup while adding milk.

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