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Paneer Tikka

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Ingredients
  Panir 10 Ounce, cubed (300 gram)
  Canned pineapple cubes 14 , juice reserved
  Green pepper 1 Large, cored, deseeded and cut into large dice
  Red pepper 1 Large, cored, deseeded and cut into large dice
  Baby onions 10
  Cherry tomatoes 10
  Courgettes 2 , thickly sliced
  Salt 1⁄2 Teaspoon
  Chilli powder 1 Teaspoon
  Ginger pulp 1 Teaspoon
  Ground coriander 1 Teaspoon
  Tomato puree 1 Tablespoon
  Chopped fresh coriander 1 Tablespoon
  Oil 1 Tablespoon (for brushing)
  Lettuce 1 (for serving)
Directions

1. Place the panir, pineapple cubes, diced green and red peppers, baby onions, cherry tomatoes and courgettes in a bowl and pour over a little of the pinepapple juice from the can.
2. In a separate bowl, mix together the salt, chilli powder, ginger, ground coriander, tomato puree and fresh coriander.
3. Arrange the panir, pineapple cubes and vegetables on skewers and place in a heatproof dish. Pour over the spice mixture. Brush with a little oil and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 5-7 minutes. Serve immediately on a bed of lettuce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Broiled
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes

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