Tiranga Paneer Shehzadi Tikka Recipe

Tiranga Paneer Shehzadi Tikka Recipe

This colourful paneer tikka recipe is prepared using vegetables and natural extracts instead of artificial colours to get a beautiful dish. This not only makes the dish bright and colourful but healthier and tastier as well. ! Each coloured paneer cube has a distinct and exotic flavour that will give your taste buds a delectable experience. It is an easy-to-make appetizer recipe that takes much time to prepare and will be ready in half an hour. This is a simple recipe for which you do not need many ingredients, just make sure you follow the steps carefully. You can also serve this colourful and mouth-watering snack recipe at a kitty party or get-together.

Ingredients:

• 400 gm paneer

• 10 gm red chilli powder

• 30 gm gram flour (besan)

• 1 teaspoon ginger paste

• 20 gm coriander leaves

• 10 ml of lemon juice

• salt as required

• coriander powder as required

• garam masala powder as required

• 2 tablespoon cashew nut paste

• 2 tablespoon blanched, pureed spinach

• 6 rose leaves

• 50 gm coriander chutney

• 200 gm hung curd

• 30 gm khoya

• 1 teaspoon garlic paste

• 5 strand crushed saffron

• 4 gm chopped green chillies

• 1 tablespoon mustard oil

• cumin powder as required

• kasoori methi powder as required

• 2 tablespoon fresh cream

• 5 gm yellow pepper powder

Recipe:

• Step 1

  To prepare this delectable appetizer recipe, slice the paneer into cubes and make soft cuts on each of them with the help of a sharp knife. Make sure that the cuts are not deep. Once done, divide the sliced cubes into 3 equal portions and keep them separately.

• Step 2

  Next, divide the hung curd, gram flour, green chillies, ginger paste, garlic paste into 3 equal portions and keep aside separately.

• Step 3

  Now, to prepare saffron marination, take a large-sized bowl and pour some mustard oil in it. Then, add red chilli powder along with rose petals and crushed saffron in the bowl. Next, add a little amount of coriander powder, cumin powder, garam masala, Kasuri methi in the bowl and mix well. Now, add 1 portion of hung curd, gram flour, green chillies, ginger paste and garlic paste to the bowl. Also, add salt as required. Once done, mix well and then transfer 1st portion of cubed paneer slices in it. Make sure that the slices are covered in the marination completely. Keep aside for at least 15 minutes so that the flavours infuse properly.

• Step 4

  Next, to prepare white marination, take a large-sized bowl and pour some mustard oil in it. Then, add cream along with cashew nut paste and khoya in the bowl. Next, add a little amount of coriander powder, cumin powder, garam masala, Kasuri methi in the bowl and mix well. Now, add 1 portion of hung curd, gram flour, green chillies, ginger paste and garlic paste to the bowl. Next, add yellow pepper powder to the bowl. Also, add salt as required and mix well. Once done, transfer 2nd portion of cubed paneer slices in it. Make sure that the slices are covered in the marination completely. Keep aside for at least 15 minutes so that the flavours infuse properly.

• Step 5

  Now, to prepare green marination, take a large-sized bowl and pour some mustard oil in it. Then, add boiled spinach pasta to the bowl. Next, add a little amount of coriander powder, cumin powder, garam masala, Kasuri methi in the bowl and mix well. Now, add 1 portion of hung curd, gram flour, green chilies, ginger paste, and garlic paste to the bowl. Also, add salt as required and mix well. Once done, transfer 3rd portion of cubed paneer slices in it. Make sure that the slices are covered in the marination completely. Keep aside for at least 15 minutes so that the flavours infuse properly.

• Step 6

  Lastly, take a skewer(tandoor stick) and put 1 orange, 1 white and 1 green coloured paneer cube on the stick so, that they represent the Indian flag. Cook well in a tandoor. Similarly, do the same with the remaining pieces and serve hot along with coriander chutney.