Ingredients

Paneer – 0.75 kg
Capsicum – 0.25 kg
Tomato ( for frying ) – 3 nos ( medium size )

For Gravy

Ghee – 3 tbs#
Jeera – 1 tsp$
Kashmiri mirchi – 1tsp
Adrak paste – 1tbs
Kasturi methi – 1 tbs
Tomato ( pureed ) – 1 kg
Water melon seed ( Magaj ) paste – 25 g
Kaju paste – 25 g
Mawa ( grated ) – 50 g
Cream ( Amul ) – 50 ml
MDH Garam masala – 1 tsp
Coriander leaves – Salt – 1 tsp

For Soaking sauce ( To marinate fried paneer )

Curd – 1 cup*
Mustard oil – 2 tbs
Black salt – 1 tsp
Chat masala – 2 tsp
Chili powder – 0.5 tsp
Kasturi methi – 2 tbs
Turmeric – 0.5 tsp
Jeera powder – 0.75 tsp
Dhania powder – 0.75 tsp
MDH Garam masala – 1.5 tsp
*1 cup = 250 ml
#1 tbs ( table spoon ) – 15 ml
$1 tsp ( tea spoon ) – 5 ml

Process :

  • Prepare the soaking sauce by mixing the ingredients under its list.
  • Preparing Tomato puree : Steam tomatoes for the gravy. Drain the water and blend.
  • Cut paneer in 1.5 in X 1 in X .5 in shape and deep fry till they become red.
  • Marinate these paneer in the soaking sauce.
  • Roast the capsicum with little oil and deepfry the tomatoes. Keep aside.
  • Prepare tomato gravy from ghee to kaju paste(Follow the gravy column in the ingredients list)
  • Cook for 40 minutes over medium flame.
  • Now add mawa and cream.
  • Add the marinated paneer and roasted capsicum.
  • Cook for few more minutes. Add fried tomatoes.
  • Add coriander leaves. Paneer Tikka is ready.

 

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3 Responses so far.

  1. Satish says:

    Paneer capsicum is my wife’s favorite dish.Thank you so much for sharing this!

  2. :Pradeep Kumar says:

    Very wonderfully explained, thanks for sharing, its one of my fav dish 🙂