Paneer Pasanda Tikka with Indian Onion Rings

Instructions

1. 1

   Prepare the Paneer Pockets

   • Cut the 400g paneer block into 12 thick, even triangles.
   • Carefully make a horizontal slit along the longest side of each triangle to create a pocket. Be gentle and do not cut all the way through.
   • Grate any small trimmings of paneer; you will need about 2-3 tablespoons for the stuffing. Set aside.
2. 2

   Create the Rich Stuffing

   • In a small bowl, combine the grated paneer trimmings, 2 tbsp khoya, 2 tbsp chopped cashews, 1 tbsp raisins, 1 chopped green chili, 1 tsp grated ginger, 1 tbsp chopped coriander leaves, 0.25 tsp garam masala, and 0.25 tsp salt.
   • Mix well until everything is combined into a uniform, slightly crumbly mixture.
3. 3

   Stuff the Paneer

   • Take a small portion of the stuffing mixture and gently fill it into the pocket of each paneer triangle.
   • Do not overfill, as the stuffing might spill out during cooking.
   • Press the edges of the pocket gently to seal the stuffing inside. Set all stuffed triangles aside.
4. 4

   Prepare the Tikka Marinade

   • In a small pan, dry roast the 2 tbsp of besan on low heat for 2-3 minutes until it becomes aromatic. This removes the raw taste. Let it cool slightly.
   • In a large mixing bowl, whisk the 1 cup of hung curd until smooth and creamy.
   • Add the roasted besan, 1 tbsp ginger-garlic paste, 0.25 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp garam masala, 1 tsp crushed kasuri methi, 1 tbsp lemon juice, 1 tbsp mustard oil, and 1 tsp salt.
   • Mix everything thoroughly to form a thick, lump-free marinade paste.
5. 5

   Marinate the Stuffed Paneer

   • Gently place the stuffed paneer triangles into the marinade.
   • Using your hands or a silicone spatula, carefully coat each piece evenly with the marinade, ensuring it gets into all the crevices.
   • Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
6. 6

   Pan-Sear the Tikkas

   • Heat 3 tbsp of oil in a non-stick pan or skillet over medium heat.
   • Once the oil is hot, carefully place the marinated paneer pieces on the pan. Do not overcrowd; cook in batches if necessary.
   • Pan-fry for 3-4 minutes on each side, until they are golden brown and have a slight char in spots.
   • Use a spatula to gently flip them. Cook all sides evenly.
7. 7

   Garnish and Serve

   • Remove the cooked tikkas from the pan and arrange them on a serving platter.
   • Garnish with the remaining 1 tbsp of chopped coriander leaves.
   • Serve immediately with mint chutney, onion rings, and lemon wedges.