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Sify Home > Food > Vegrecipes > Regional cuisine > Punjab > Dhungar Paneer Tikka
Dhungar Paneer Tikka
By : Rehana Khambaty
Category : Paneer Recipes, Party Recipes, Potato Recipes, Festive series, Paneer, Potato, Punjab, Punjabi
Servings : 4
Time Taken : Less than
Rating :
  1. To make the vegetable chaat, roast all vegetables whole in the oven at 200 degrees C for 15 mins.
  2. Peel the blackened skin off the vegetables and dice.
  3. Toss the vegetables in the olive oil, cumin powder, 2 tsp. salt and green chillies.
  4. To make paneer marinade in the salt and degi mirch powder, and set aside for 60 mins.
  5. Mix the yoghurt with mustard oil, ajwain, garam masala powder, roasted chana dal powder, and chilli powder and add the paneer.
  6. Set aside to marinate for at least six hours.
  7. Skewer and cook in an oven at 200 degrees C until done.
  8. Slit the paneer pieces into half and fill with the mango chutney.
  9. Serve with the vegetables chaat, drizzled over with the tamarind chutney.
Red, green and yellow bell pepper - 100 gms each
Potato - 100 gms
Olive oil - 40 ml
Cumin powder - 1 tsp
Salt - 3 tsp
Chopped green chillies - 1/2 tsp
Malai paneer, cut into 1 cm x 3 cm chunks - 575 gms
Degi mirch powder - 1/2 tsp
Hung yoghurt - 150 gms
Mustard oil - 1 tbsp
A pinch of caraway seeds
Garam masala powder - 1/2 tsp
Roasted chana dal powder - 1 tsp
Chilli powder - 1 tbsp
Mango chutney - 2 tsp
Tamarind chutney - 50 ml
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