Delicate mint paneer tikka recipe
Paneer tikkas are a great pre-dinner appetizer to make for a group of friends who are waiting for dinner. A vegetarian starter that is neither too heavy nor too potent a flavour and caters for both vegetarians and non-vegetarians is a great choice.
This recipe is so easy, even if you make your own paneer. It only requires whizzing the marinade ingredients together and then placing the dish in the oven once your guests arrive. Mint is the dominant flavour but is not overpowering.
Ingredients
- 300 g paneer (made from 1.75 litres milk,), diced into 3cm cubes or larger rectangles
- 1 cup oil, for greasing
- 2 tbsp melted butter, for basting
- 10.6 oz paneer (made from 1.75 litres milk,), diced into 3cm cubes or larger rectangles
- 1 cup oil, for greasing
- 2 tbsp melted butter, for basting
- 10.6 oz paneer (made from 1.75 litres milk,), diced into 3cm cubes or larger rectangles
- 1 cup oil, for greasing
- 2 tbsp melted butter, for basting
- 120 ml double cream
- 100 ml Greek yoghurt
- 35 g fresh mint leaves
- 1 –3 green chillies, deseeded
- 1 tsp garam masala
- 1.5 tsp fennel seeds, ground to a powder
- 0.5 tsp green cardamom powder
- 0.5 tsp carom seeds
- 0.5 tsp ground cumin
- 1 tbsp gram flour
- 4 tsp lemon juice, or to taste
- 1 pinch salt, to taste
- 4.2 fl oz double cream
- 3.5 fl oz Greek yoghurt
- 1.2 oz fresh mint leaves
- 1 –3 green chillies, deseeded
- 1 tsp garam masala
- 1.5 tsp fennel seeds, ground to a powder
- 0.5 tsp green cardamom powder
- 0.5 tsp carom seeds
- 0.5 tsp ground cumin
- 1 tbsp gram flour
- 4 tsp lemon juice, or to taste
- 1 pinch salt, to taste
- 0.5 cup double cream
- 0.4 cup Greek yoghurt
- 1.2 oz fresh mint leaves
- 1 –3 green chillies, deseeded
- 1 tsp garam masala
- 1.5 tsp fennel seeds, ground to a powder
- 0.5 tsp green cardamom powder
- 0.5 tsp carom seeds
- 0.5 tsp ground cumin
- 1 tbsp gram flour
- 4 tsp lemon juice, or to taste
- 1 pinch salt, to taste
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- Blend together all the marinade ingredients with 3–4 tablespoons of water. Taste and adjust the seasoning, chillies and lemon juice to taste.
- Tip the marinade into a non-metallic bowl and add the paneer. Cover with clingfilm and leave in the fridge to marinate for a few hours.
- Preheat the oven to 190°C/375°F/gas mark 5 and oil a baking tray. Bring the paneer back to room temperature. Arrange the paneer cubes on the tray – the marinade is quite thick so it will cling to the paneer.
- Place on the upper shelf in the oven and bake for 8 minutes, turning halfway through the cooking time. Baste with butter and bake for another minute. The paneer cubes should be slightly browning at the edges. Serve hot.
Recipe taken from ANJUM’S NEW INDIAN by ANJUM ANAND, published by Quadrille (£14.99)
Photos ©VANESSA COURTIER.
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