Pahadi Paneer Tikka ( Microwave Recipes)

by Tarla Dalal

Accompaniments

Masala Paneer Naan
Masala Paneer Naan
Naan
Phudina Naan
Pressure Cooker Naan

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Paneer, capsicum, onions and potatoes dunked in a rich curd based, mint flavoured marinade makes a delicious starter. To make a thick marinade you need to start with thick curds. In case the marinade is too runny, add a spoonful of besan to the mixture.

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Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 4 servings

Ingredients

For The Tikka
1/2 cup capsicum cubes
1/2 cup onion cubes
1/2 cup paneer (cottagte cheese) cubes
3 to 4 baby potatoes , boiled and unpeeled

For The Marinate
1/4 cup mint leaves (phudina) , chopped
1/2 cup chopped corriander (dhania)
5 to 6 cashewnuts (kaju)
1/4 cup thick curds (dahi)
2 to 3 green chillies
25 mm (1") ginger (adrak)
1 tsp mustard (rai / sarson) oil
salt to taste

To Serve
a few tomato slices
lemon wedges

Method
For the marinate

Grind together the mint, coriander, cashewnuts, green chillies and ginger.
Mix the coriander paste with the curds, mustard oil and salt. Keep aside.

For the tikka

Add the capsicum, onions, paneer and potatoes to the marinade and leave aside for ½ an hour.
Thread a piece of onion, potato, capsicum and paneer each onto a wooden skewer. Repeat till all the pieces are used up.

How to proceed

Place the skewers into a microwave safe shallow plate and microwave on high for 3 minutes.
Remove and spoon the marinate from the plate back onto the tikkas and microwave on high for another 2 minutes.
Serve hot with tomato slices and lemon wedges.

Tips

VARIATION : FOR THE GRILL OPTION
Pre-heat the microwave, using the microwave and grill option, to 250°C (500°F) for approximately 9 minutes.
Place the tikkas onto a microwave safe shallow plate and microwave on HIGH for 5 minutes.
Serve hot.

RECIPE SOURCE : Microwave Snacks & Desserts