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Tandoori Paneer Salad Recipe

Tandoori Paneer Salad is a popular Indian Starter
Author :
 
On :
Thursday, 12 May, 2016
Category :
Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Grill Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 kg - Paneer
  • 20 g - Capsicum
  • 20 g - Tomato
  • 20 g - Onion
  • 20 g - Pineapple
  • 1/2 tsp - Black cumin seeds
  • 1 tsp - white pepper powder
  • 2 tsp - Garam Masala
  • 1 tsp - Turmeric powder
  • 1 tbsp - Lemon juice
  • Salt to taste
  • 1/2 cup - Cream
  • 3/4 cup - yoghurt, drained
  • 2 tbsp - Corn flour
  • 2 tsp - Red Chilli powder
  • 1/2 tsp - Saffron
  • 1 tbsp - Ginger paste
  • 1 tbsp - Garlic paste
  • Butter for basting
  • 2 tsp - chaat masala
  • How to Make Tandoori Paneer Salad:

    1. Wash and cut vegetables, paneer and pineapple into 4 cm cubes.
    2. Mix black cumin seeds, white pepper powder, garam masala, turmeric powder, two-thirds the lemon juice, and salt together.
    3. Add the paneer cubes to this mixture and refrigerate for 1 hour.
    4. Mix together cream, yogurt and corn flour.
    5. Add remaining ingredients (except butter and chaat masala) and whisk to a fine batter.
    6. Add the refrigerated paneer cubes, pineapple and vegetables cubes to the batter and leave to marinate for at least 1 hour.
    7. Preheat oven to 150 degrees C/300 degrees F.
    8. Skewer 6 paneer cubes and 4 pineapple-vegetable pieces per skewer and pack tightly together.
    9. Roast in an oven for 5-6 minutes, basting regularly with melted butter.
    10. Sprinkle chaat masala and the remaining lemon juice.
    11. Garnish with slices of cucumber, tomato and onion.
    12. Serve hot.





     

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