Paneer Shashlik Perfect When You Are In Mood For A Tofu A Recipes

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PANEER SHASHLIK



Paneer Shashlik image

In this Paneer Shashlik Recipe, we have adopted Afghani and Mughlai flavours that are rich and flavoursome. Creamy, fresh cubes of paneer are marinated in a thick sauce of cream, milk, special spices and herbs which are then covered and left for 2 hours before placing them on skewers and cooking them on a Tava.

Provided by Anushka Bhargava

Categories     Appetizer     Main Course     Snack

Time 30m

Number Of Ingredients 28

1 tsp melon seeds
2-3 green cardamom pods
2-3 black pepper pods
½ tsp poppy seeds
2 tbsp cashew nuts
1 tsp cumin powder
1 tsp coriander powder
Salt (to taste)
1 tsp Kashmiri red chilli powder
1 tsp ginger-garlic paste
¼ cup milk
1 tsp Anardana masala (Pomegranate seed powder)
1 tsp cornflour
¼ cup fresh cream
1 tbsp Special Spice Mix (grounded earlier)
3 tsp oil
2 cups fresh cubed paneer
½ cup cubed red bell peppers
½ cup cubed yellow bell peppers
1 cup cubed onions
1 tsp garam masala powder
½ cup cubed green bell peppers
1 tsp Kashmiri red chilli powder
1 cup cubed tomatoes ( pulp and seeds removed)
¼ cup chopped coriander leaves
Lemon sliced into half
Sliced onions
Coriander-mint chutney

Steps:

  • Ground all the ingredients required for the spice mix into a fine powder.
  • To commence with the Paneer Shashlik Recipe, we will first marinate the paneer cubes. Cut the paneer block into bite-sized cubes. If you are using frozen paneer, make sure to soak them in warm water for 20-25 minutes before marination.
  • In a large bowl, add some fresh cream, milk and ginger-garlic paste. Mix coriander powder, Anardana powder, cumin powder, Kashmiri red chilli powder, salt and the special spice mix we had earlier prepared.
  • Coat cornflour over the paneer cubes by sprinkling some on top and mixing them well. Remember to coat the marinade on the paneer carefully with light hands to prevent the crumbling of the paneer.
  • Cover with cling film and refrigerate the marinade for 1-2 hours.
  • Time to roast the veggies! In a pan, take some oil and add the bell peppers, onions and tomatoes. Let them simmer for a while and add 1 tsp of Kashmiri red chilli powder, 1 tsp garam masala and salt. Sautée them for around 2-3 minutes. Do not let the veggies soften a lot.
  • In a bamboo or a metal skewer, arrange the veggies and paneer in a pattern. Since capsicums and onions are hard, place them on the top and bottom to secure the paneer. Make sure the vegetables and the paneer are of the same size. This ensures all parts of the Paneer Shashlik are cooked equally. Repeat the process of arranging the ingredients on the skewer until you have 5-6 ready.
  • On a non-stick Tava or griller, sprinkle 2-3 tsp of oil and place the skewer. Keep turning until the paneer develops a golden-brown outer coat.
  • Serve them immediately while they're hot. Place them on a platter and squeeze half a lemon to add a tangy aftertaste. Finally, garnish with chopped coriander leaves.
  • Serve alongside coriander-mint chutney and sliced onions.

Nutrition Facts : Calories 0.28 kcal, ServingSize 1 serving

REALLY FLAVOURFUL COTTAGE CHEESE(PANEER) SHASHLIK



REALLY FLAVOURFUL Cottage Cheese(Paneer) Shashlik image

Make and share this REALLY FLAVOURFUL Cottage Cheese(Paneer) Shashlik recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

750 g cottage cheese, cut into 1/2 inch by 1/2 inch thick squares (paneer)
1 tablespoon coarsely crushed black peppercorns
1 green bell pepper, washed and diced
2 medium onions, peeled,washed and diced
1 lemon, juice of
1 teaspoon curry powder
salt
1 teaspoon dried fenugreek leaves, crumbled between your palms (kasoori methi)
1 teaspoon dried mango powder (amchoor powder)
salt
2 teaspoons oil

Steps:

  • Marinate the cottage cheese squares in salt, lemon juice, coarsely crushed pepper and curry powder for 10 minutes.
  • Skewer the cottage cheese cubes and vegetables and grill.
  • When almost done, baste the cottage cheese cubes with the oil-spice mixture.
  • Serve hot!

Nutrition Facts : Calories 271.7, Fat 12, SaturatedFat 6.4, Cholesterol 31.8, Sodium 861, Carbohydrate 13.9, Fiber 1.5, Sugar 4, Protein 27.3

PANEER SHASHLIK- PERFECT WHEN YOU ARE IN MOOD FOR A TOFU A



Paneer Shashlik- Perfect When You Are In Mood for a Tofu A image

This recipe is from today's "Young Times" magazine. It was submitted by Nazir from Al Ain and it got him the title of "Chef of the week" for this week! The grilling time is just a guess- it would vary from oven to oven.

Provided by Charishma_Ramchanda

Categories     Soy/Tofu

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

750 g cottage cheese, cut into 1/2 inch thick squares (paneer)
1 tablespoon pepper, coarsely crushed
1 teaspoon fenugreek seeds (Kasoori methi)
1 green capsicum
2 medium onions, diced
1 lemon, juice of
1 teaspoon curry powder
salt

Steps:

  • Mix fenugreek and salt in a little oil for basting.
  • Add black pepper powder to the paneer pieces.
  • Add salt, lemon juice and curry powder to the paneer pieces.
  • Marinate in this mixture and set aside for 10 minutes.
  • Skewer the paneer and vegetables and grill.
  • When almost done, baste the paneer in the oil and fenugreek mixture.
  • Serve hot!

Nutrition Facts : Calories 104.5, Fat 4, SaturatedFat 2.5, Cholesterol 12.7, Sodium 345.2, Carbohydrate 7, Fiber 1.3, Sugar 1.5, Protein 11.2

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