Lahori Paneer Tikka recipe

Lahori Paneer Tikka recipe

Cheese cubes stuffed with nuts, served with pesto naan

Last updated:
Cuisine:Indian
Cook time:30m
Prep time:1h:15m
Servings:2

Ingredients

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)

Method

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.

Chef Gaurav Bathla
Chef Gaurav Bathla
Chef Gaurav Bathla
He is the Executive Chef at Farzi Dubai.

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