Makhmali Paneer Tikka ( Kebabs and Tikkis Recipe)
by Tarla Dalal
Added to 208 cookbooks
This recipe has been viewed 74985 times
Literally, makhmali means smooth and velvety. So true to its name, this paneer-based tikka has a smooth, melt-in-your-mouth feel, due to being soaked in rich ingredients like curd, cheese and cashew paste. Despite the dominance of creamy ingredients, the Makhmali Paneer Tikka also has its share of excitement, thanks to the garam masala and chilli paste used in the marinade. Grill to perfection in an oven, and lose yourself in the experience.
- Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
- Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 15 minutes).
- Remove from the oven and serve hot.
Nutrient values per serving
|Vitamin A||506.7 mcg|
|Vitamin B1||-1 mg|
|Vitamin B2||-1 mg|
|Vitamin B3||-0.9 mg|
|Vitamin C||3.9 mg|
|Folic Acid||4.2 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.