Pahadi Paneer Tikka ( Microwave Recipes)
by Tarla Dalal
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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.
- Grind together the mint, coriander, cashewnuts, green chillies and ginger.
- Mix the coriander paste with the curds, mustard oil and salt. Keep aside.
- 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.
- 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.
- 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.
Nutrient values per serving
|Vitamin A||414.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||34.1 mg|
|Folic Acid||7.4 mcg|
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