Succulent paneer cubes marinated in a rich, creamy blend of cashews, cream, and aromatic spices, then grilled to perfection. A luxurious appetizer that melts in your mouth, capturing the essence of royal Mughlai cuisine.
Prep20 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
504cal
19gprotein
10gcarbs
Ingredients
300 g Paneer (Cut into 1-inch cubes)
0.25 cup Cashews (Soaked in hot water for 30 minutes)
0.5 cup Hung Curd (Or thick Greek yogurt)
0.5 cup Fresh Cream (Or malai)
1 tbsp Ginger Garlic Paste
1 pcs Green Chili (Finely chopped, adjust to taste)
1 tbsp Corn Starch (Helps the marinade cling to the paneer)
A soft, spongy, and slightly tangy leavened flatbread from Mughlai cuisine. This traditional yeast-based roti is thicker than a regular chapati and pairs perfectly with rich curries and kebabs.
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Mughlai Paneer Tikka, Khameeri Roti and Coriander Mint Chutney
Perfectly spiced, protein-packed Mughlai Paneer Tikka with soft Khameeri Roti. Aromatic and delicious!
This mughlai dish is perfect for lunch. With 860.6300000000001 calories and 29.999999999999996g of protein per serving, it's a nutritious choice for your meal plan.
42gfat
0.25 tsp Cardamom Powder
1 tsp Kasuri Methi (Crushed between palms)
1 tbsp Lemon Juice
1 tsp Salt (Adjust to taste)
2 tbsp Ghee (For grilling)
0.5 tsp Chaat Masala (For sprinkling)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Cashew Paste
Drain the hot water from the soaked cashews.
Transfer the cashews to a small blender or grinder jar with 2-3 tablespoons of fresh water.
Blend for 2-3 minutes, scraping down the sides as needed, until you achieve a completely smooth, silky paste. Set aside.
2
Create the Marinade
In a large mixing bowl, add the hung curd and whisk it until it's creamy and free of lumps.
Add the prepared cashew paste, fresh cream, ginger-garlic paste, and finely chopped green chili to the bowl.
Stir in the dry spices: corn starch, garam masala, white pepper powder, cardamom powder, and salt.
Crush the kasuri methi between your palms and add it to the bowl, followed by the lemon juice.
Mix everything thoroughly until you have a thick, uniform, and luscious marinade.
3
Marinate the Paneer
Gently add the paneer cubes to the marinade.
Using a spatula or your hands, carefully coat each paneer cube evenly. Be gentle to avoid breaking the cubes.
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for the flavors to penetrate deeply.
4
Cook the Paneer Tikka
Heat ghee in a non-stick pan or grill pan over medium-high heat.
Carefully place the marinated paneer cubes on the hot pan, leaving some space between each piece to ensure even cooking.
Cook for 2-3 minutes per side, turning gently, until all sides are golden-brown with slight char marks.
Work in batches if necessary to avoid overcrowding the pan.
5
Garnish and Serve
Once cooked, transfer the hot paneer tikka to a serving platter.
Immediately sprinkle chaat masala over the tikkas.
Garnish with freshly chopped coriander leaves.
Serve hot with a side of mint chutney, onion rings, and lemon wedges.
4
Serving size: 1 serving
328cal
9gprotein
48gcarbs
12gfat
Ingredients
1.5 cup Atta
0.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
1 tsp Salt
2 tbsp Curd (at room temperature)
3 tbsp Ghee (1 tbsp for dough, 2 tbsp for brushing, melted)
0.5 cup Milk (lukewarm)
0.5 cup Water (lukewarm, divided)
Instructions
1
Activate the Yeast
In a small bowl, combine 1/4 cup of the lukewarm water, sugar, and active dry yeast.
Stir gently and let it rest for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta, maida, and salt.
Create a well in the center and add the curd, 1 tbsp of melted ghee, and the frothy yeast mixture.
3
Knead the Dough
Gradually add the lukewarm milk and the remaining 1/4 cup of lukewarm water while mixing to form a shaggy dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is soft, smooth, and pliable. It should spring back when you press it lightly.
4
Proof the Dough
Place the dough in a lightly greased bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
5
Shape the Rotis
Gently punch down the risen dough to release the air.
Divide it into 8 equal portions and roll each portion into a smooth ball.
On a lightly floured surface, roll each ball into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to achieve the characteristic spongy texture.
6
Cook the Rotis
Heat a tawa (griddle) over medium-high heat.
Place a rolled roti on the hot tawa. Cook for 30-40 seconds until you see small bubbles forming on the surface.
Flip the roti and cook the other side for about a minute until golden-brown spots appear.
Using tongs, carefully place the roti directly on a medium flame. It should puff up beautifully within seconds. Flip quickly to cook both sides evenly.
If you don't have a gas stove, you can press the roti gently with a clean, folded cloth on the tawa after the second flip to help it puff up.
7
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Stack the rotis in a casserole or a cloth-lined container to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebabs.
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
