Sunday, December 18, 2016

Paneer-Tikka Satay Kebab Recipe

  • 200 grams paneer (cottage cheese), cut into cubes 
  • 1 medium capsicum, cut into cubes 
  • 1 large tomato, seeds removed and cut into cubes 
  • 1 medium onion, cut into cubes
For the marinade
  • 1 cup thick yogurt 
  • 2 tbsp SPRIG Tangier spice blend
  • Salt to taste 
  • 1 tbsp gram flour 
  • 2 tbsp tomato with red chilli paste 
  • 1 tbsp butter or oil 

In a big bowl, add all the marinade ingredients (1 cup thick yogurt, 2 tbsp SPRIG Tangier spice blend, salt to taste, 1 tbsp gram flour, 2 tbsp tomato with red chilli paste & 1 tbsp butter or oil) and mix well. Now add capsicum, onion, tomato and paneer to the marinade and coat them nicely. Cover with a lid and keep it in the refrigerator for 2-3 hours.

Soak kebab sticks in water for 10 minutes. Arrange paneer pieces on satay sticks alternately with capsicum, onion, and tomato. Place the ready satay sticks on a grill pan or non-stick pan with some butter or oil. Cook it on a low flame for 6-7 minutes on one side and then turn it and cook it again for the same time. Then turn and cook all sides of kebab sticks until its cooked well. Remove from the pan and put your paneer tikka satay sticks in a serving plate. Now sprinkle some SPRIG Tangier spice blend for extra zing. Serve it starter time or snacks time.


 step 1.

 step 2.

 step 3.

 step 4.

 step 5.

 step 6. 

 step 7.

 step 8. 


 step 9.

 step 10.

 step 11. 

No comments:

Post a Comment