Dhungar Paneer Tikka

Recipe by
Total Time:
10-15 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

Rate This Recipe

Ingredients

  • Red, green and yellow bell pepper - 100 gms each
  • Potato - 100 gms
  • Olive oil - 40 ml
  • Cumin powder - 1 tsp
  • Salt - 3 tsp
  • Chopped green chillies - 1/2 tsp
  • Malai paneer, cut into 1 cm x 3 cm chunks - 575 gms
  • Degi mirch powder - 1/2 tsp
  • Hung yoghurt - 150 gms
  • Mustard oil - 1 tbsp
  • A pinch of caraway seeds
  • Garam masala powder - 1/2 tsp
  • Roasted chana dal powder - 1 tsp
  • Chilli powder - 1 tbsp
  • Mango chutney - 2 tsp
  • Tamarind chutney - 50 ml

How to Make Dhungar Paneer Tikka

  • To make the vegetable chaat, roast all vegetables whole in the oven at 200 degrees C for 15 mins.
  • Peel the blackened skin off the vegetables and dice.
  • Toss the vegetables in the olive oil, cumin powder, 2 tsp. salt and green chillies.
  • To make paneer marinade in the salt and degi mirch powder, and set aside for 60 mins.
  • Mix the yoghurt with mustard oil, ajwain, garam masala powder, roasted chana dal powder, and chilli powder and add the paneer.
  • Set aside to marinate for at least six hours.
  • Skewer and cook in an oven at 200 degrees C until done.
  • Slit the paneer pieces into half and fill with the mango chutney.
  • Serve with the vegetables chaat, drizzled over with the tamarind chutney.

EXPLORE CATEGORIES