Tandoori paneer gobi tikka recipe – Paneer recipes

     We hardly eat out nowadays.Its around once or twice a month. So during weekends, I try to make something special for all of us. Its only during the weekends, I get to spend a decent amount of time in the kitchen.I make naans and exotic subji or masala dosa with some restaurant style sambar and chutneys or poori masala. One such day, we felt like having something really dabba style, spicy and delicious. So I decided to make this kind of tandoori style paneer and also add some cauliflower in it.

I served some with some rotis and we had some dipped in some mint yogurt chutney. We really enjoyed it.


You can even add some capsicum in this if you want. I really enjoyed making this one. Its easy to make too. There is a lot of idle time involved in this one, so cant really call it a time consuming recipe. Its so delicious and your kids are going to love this one. This is one good way to have different kinds of veges and am going to try using mushrooms and baby corn too.

Meanwhile have a look atbaked tofu tikka. This one is delicious too!!

Recipe courtesy – veg recipes of india

Print Recipe
Tandoori paneer gobi tikka recipe - Paneer recipes Yum
Course appetizer
Cuisine indian
Prep Time 20 minutes
Cook Time 1 minutes
Servings
Ingredients
Course appetizer
Cuisine indian
Prep Time 20 minutes
Cook Time 1 minutes
Servings
Ingredients
Instructions
  1. Seperate the florets of medium size from the cauliflower.
  2. Cut the paneer into cubes. If you are using frozen, place in hot water for sometime till it becomes soft.
  3. Place the thick curd on a fine mesh sieve for around 30 minutes. The water will drain out.
  4. Roast the besan for 5 minutes till the raw smell disappears.
  5. Boil the cauliflower for around 10 minutes till its a little soft.
  6. Drain out all the water.
  7. Take the thick curd in a bowl.
  8. Add all the spice powder,salt and kasoori methi along with besan.
  9. Mix with a spoon to form a thick paste.
  10. Add the paneer and cauliflower into the prepared paste.
  11. Mix with your fingers or using a spoon gently such that the paste coats all over the cauliflower and paneer pieces.
  12. Place this bowl in the refrigerator for atleast an hour.
  13. Preheat the oven to 200c.
  14. Then place the marinaded pieces on a baking tray lined with aluminum foil.
  15. Brush or drizzle the oil all over them.
  16. Place the tray in the oven and bake at 200c for 20 to 30 minutes.
  17. They should turn to a golden brown colour.
  18. Take care the pieces do not burn or get charred.
Recipe Notes

Serve with mint yogurt chutney or you can serve this as a side dish for rotis or pulaos too!!

Notes-

Keep the cauliflower and panner pieces a little bigger if your serving it as a snack. A little smaller will do if are serving as a side dish.

For the mint yogurt chutney - mix around 1tbsp of green chutney in 1 cup of yogurt.

Green chutney recipe - click this link.

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