Lahori Paneer Tikka recipe
Cheese cubes stuffed with nuts, served with pesto naan
| PREP TIME | 1 h : 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 2 |
For Paneer tikka margination
240 gms paneer cubes
10 gms ginger and garlic paste (equal measures)
10 gms cashew nutpaste
10 gms processed white cheese
3 gms green chili chopped
20 gms fresh cream
80 gms hung curd or yoghurt
Salt to taste
5 gms black salt
5 gms cardamom powder
For stuffing:
200 gms tomato sauce (ingredients mentioned below)
10 gms processed white cheese
5 gms cashew nuts
5 gms pistachios
5 gms coriander leaves
For tomato sauce:
10 ml cooking oil
5 gms chopped garlic
50 gms chopped tomatoes
2 gms oregano
2 gms chili flakes
4 gms tomato ketchup
5 gms black olives chopped
For naan:
100 gms all-purpose flour
5 gms salt
35 ml water
For pesto:
80 gms Basil
20 gms coriander
10 gms cashew nuts
10 ml olive oil
Salt to taste
5 gms garlic
For onion and tomato salad:
10 gms onion slices
10 gms tomato slices
1 tbsp chopped coriander leaves
Pinch of red chili powder
Pinch of salt
1 tsp lime juice
1 tsp olive oil
Pinch of chat masala (store bought)
1. To prepare the stuffing of the paneer tikka, heat oil in a pan, add garlic and sauté until golden brown, add chopped tomatoes along with chili powder, black olives, oregano, chili flakes, salt and cook until its reduced. Allow it to cool down and mix in the other ingredients. Stuff the paneer cubes by placing the filling between two cubes.
2. To marinate the paneer, mix in all the ingredients and coat the stuffed paneer. Refrigerate the paneer for 2 hours once marinated.
3. Place the paneer cubes onto a skewer and cook in a tandoor for 3 to 5 minutes at 350°C.
Optional: Place slices of peppers and onions on the skewer in between the paneer cubes.
4. To make the naan, mix the flour along with the water and salt, and knead until it forms a dough. Cut into equal parts and allow the dough to rest for 1 hour in a cool and dry place. Flatten the dough and prepare in an oven or over a pan for 2 to 4 minutes, until golden brown.
5. For the pesto, coarsely grind all the ingredients and add olive oil in the end to prevent it from turning black. Apply the pesto gently on the cooked naan and serve as a bed for the paneer tikka.
6. Sprinkle chat masala on top and garnish with micro greens or coriander leaves. Serve with the onion and tomato salad.
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