RECIPE: PANEER GULISTANI TIKKA (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 20 mins  |  Cooking time: 12 mins  |  Serves: 4-6
For making the paneer tikka
Ingredients:

• Paneer 500 gm

• Processed cheese 100-200 gm

• Capsicum 2-3 big size

• Tomatoes 3-4 big size

• Onions 1-2 big size

• Ghee 2 tbsp

• Besan 1/4th cup

Marinade:

• Hung curd ½ cup

• Roasted besan

• Cashew nut paste 2 tbsp

• Fresh cream 3 tbsp

• Mustard oil 1 tbsp

• Ginger garlic paste 1 tbsp

• Green chilli paste 2 tsp

• Turmeric powder 1 tsp

• White pepper powder 1 tsp

• Black pepper powder 1/4th tsp

• Jeera powder 1 tsp

• Chaat masala ½ tsp

• Coriander powder 1 tsp

• Garam masala ½ tsp

• Black salt 1 tsp

• Kasuri methi 1/4th tsp

• Rose water 2-3 drops (optional)

• Kewra water 2-3 drops (optional)

• Live charcoal + ghee (to smoke)

Method:

  • For this recipe, the shape & the size of the paneer is very important, try using a big size paneer block and further cut the paneer in cuboid shape, further slice the paneer to get a square shape slice keeping the thickness up to 0.5 cm.
  • Now, take the cheese block and slice the cheese as well keeping the same size, make sure to keep its thickness lesser or half the thickness of paneer.
  • Now, place the cheese slice between two paneer slice and sandwich it, keep aside or in the refrigerator, by the time you can make the marination and the special dahi wali chutney.
  • For marinade, we need roasted besan, for that set a small pan on medium heat, add ghee and the besan, keep stirring and cook the besan until its aromatic & the color changes slightly, do not burn, once the colour changes, transfer in a bowl & allow to cool down. Keep aside to be used in marination.
  • Now, add all the marinade ingredients, along with cooled roasted besan in a mixing bowl and mix well, place a live charcoal in the marination and pour some ghee, smoke the marination for 3-4 minutes to impart the smoky flavor. Make sure the marination is thick enough.
  • Now, cut the capsicum in square, keeping the size as big as paneer, cut the tomatoes in same size, using its flesh & you can use the pulp to make puree or use it any other suitable preparation, for onions, cut them in quarters and remove its petals. Once the vegetables are cut and the paneer sandwich is ready, gently coat the paneer with marination and skew it on a skewer along with the veggie’s, make sure to skew the veggies first and last so o keep the paneer secure between the veggies. Skew all the paneer in same way, make sure not to make the skewer heavy as the paneer may fall while cooking.
  • Once skewed, cook them on open flame to get the charred texture, apply melted butter all over the paneer for that distinct flavor and briefly cook them again on open flame.
  • You can also use a different way as well, by placing two pans of the same height on either side of the burner and place two or three skewers at a time while resting the ends on the pan, keep turning them and cook on open flame until charred from all sides. Make sure not to cook for a longer time as the cheese may drip down and the paneer needs no cooking. You can also keep the paneer size a little smaller as per your convenience, but make sure the size of the veggies, paneer & the cheese lice should be equal in square size.
  • Your paneer gulistani tikka is ready, serve hot by sprinkling some chaat masala along with the dahi wali hari chutney.