Delhi

Malai paneer tikka

Name: Malai paneer tikka
Total time: 50 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 400 g in 4 cm cubes paneer; 1/2 cup hung curd (greek yogurt); 1/4 cup fresh cream (thickened cream, heavy cream); 1/4 cup grated processed cheese (american cheese); 15 soaked and ground cashews; 1 tbsp ginger garlic paste; 2 ground green chilli; 1/2 tsp white pepper; 1/4 tsp cardamom; 1/2 tsp crushed kasuri methi (dried fenugreek leaves); 2 tsp lemon juice; Salt, to taste; 1 large in petals onion; 1 in squares capsicum (green capsicum, green bell pepper); 1 tbsp melted, to baste butter

Paneer in a cashew and cream coat, kissed by the grill. Mild, rich and impossible to stop at one.

50 minTime

24 gProtein each

mildSpice

The white tikka2 chapters · 1 min read

Make it your way

Grandma's wayMughlai style malai paneer tikka.

The original

441kcalsame

24 gproteinsame

1 gfibresame

50minutessame

Malai paneer tikka.

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in 4 cm cubes

Hung curd (greek yogurt)½ cup

Fresh cream (thickened cream, heavy cream)¼ cup

Processed cheese (american cheese)¼ cup, grated

Cashews15, soaked and ground

Ginger garlic paste1 tbsp

Green chilli2, ground

White pepper½ tsp

Cardamom¼ tsp

Kasuri methi (dried fenugreek leaves)½ tsp, crushed

Lemon juice2 tsp

Saltto taste

Onion1 large, in petals

Capsicum (green capsicum, green bell pepper)1, in squares

Butter1 tbsp, melted, to baste

Method

5 steps

1Whisk hung curd, cream, cheese, cashew paste, ginger garlic, chilli, pepper, cardamom, methi, lemon and salt into a thick marinade.
2Fold in paneer, onion and capsicum gently; rest 30 minutes.
3Thread on skewers, alternating with vegetables.
4Grill at 230 C or on a hot tawa, 8 to 10 minutes, basting with butter.
5Finish with a squeeze of lemon and a pinch of chaat masala if you like.

Serve it like this

Slide off skewers onto a sizzler or platter over sliced onion rings, lemon wedges and mint chutney on the side. Serve hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Malai paneer tikka

Paneer in a cashew and cream coat, kissed by the grill. Mild, rich and impossible to stop at one.

50 minTime

24 gProtein each

mildSpice

The white tikka2 chapters · 1 min read

Make it your way

Grandma's wayMughlai style malai paneer tikka.

The original

441kcalsame

24 gproteinsame

1 gfibresame

50minutessame

Malai paneer tikka.

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in 4 cm cubes

Hung curd (greek yogurt)½ cup

Fresh cream (thickened cream, heavy cream)¼ cup

Processed cheese (american cheese)¼ cup, grated

Cashews15, soaked and ground

Ginger garlic paste1 tbsp

Green chilli2, ground

White pepper½ tsp

Cardamom¼ tsp

Kasuri methi (dried fenugreek leaves)½ tsp, crushed

Lemon juice2 tsp

Saltto taste

Onion1 large, in petals

Capsicum (green capsicum, green bell pepper)1, in squares

Butter1 tbsp, melted, to baste

Method

5 steps

1Whisk hung curd, cream, cheese, cashew paste, ginger garlic, chilli, pepper, cardamom, methi, lemon and salt into a thick marinade.
2Fold in paneer, onion and capsicum gently; rest 30 minutes.
3Thread on skewers, alternating with vegetables.
4Grill at 230 C or on a hot tawa, 8 to 10 minutes, basting with butter.
5Finish with a squeeze of lemon and a pinch of chaat masala if you like.

Serve it like this

Slide off skewers onto a sizzler or platter over sliced onion rings, lemon wedges and mint chutney on the side. Serve hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Malai paneer tikka

Make it your way

Ingredients

Method

Malai paneer tikka

Make it your way

Ingredients

Method

Make it a meal