Tricolour Paneer Tikka Recipe

Tricolour Paneer Tikka Recipe

Tri-Color Paneer Tikka is an easy and quick recipe to prepare an appetizer for your family and friends. Especially on days like independence day and republic day, this can be made quickly and honor the significance of these days with your family in India.

Ingredients:

• 240 gm paneer

• curry leaves as required

• 10 gm cashew nut paste

• 15 ml mustard oil

• 2 gm mustard seeds

For Marination

• salt as required

• 15 gm garlic paste

• 30 ml extra virgin olive oil

• 5 gm red chili powder

• 2 gm yellow chili powder

• 10 gm cheese cubes

• 1 dash spice cardamom

• 1 gm fennel seeds powder

• 20 gm mint

• 3 green chili

• 15 gm ginger paste

• 20 ml lemon juice

• 60 gm hung curd

• 2 gm garam masala powder

• 2 dry red chili

• 1 tablespoon fresh cream

• 1 gm white pepper powder

• 30 gm coriander leaves

• 2 gm kasoori methi leaves

• 1 tablespoon chaat masala powder

Recipe:

• Step 1 Cut paneer and marinate for 10 to 15 minutes

  To start preparing this lip-smacking delight, first cut the paneer into 6 cubes of 40 grams each. Now, take a large mixing bowl, and combine together salt, lemon juice, olive oil, ginger, and garlic paste. Stir well to make a smooth paste. Add the paneer pieces into the newly formed marinade to start marination.

• Step 2 Prepare the saffron-colored marinade for re-marination

  Please note that you will have to make 3 different types of paneer tikkas. Hyderabadi paneer tikka (saffron red), Afghani paneer tikka (white), and Hariyali paneer tikka (green). Now, again prepare 3 marinades for each color. For the Hyderabadi mix, combine together 30 grams of hung curd, red chili powder, garam masala, and yellow chili powder in a large mixing bowl. Saute the mustard seeds, dry red chilies, and curry leaves in the mustard oil and add to the marinade. Stir well and keep it aside.

• Step 3 Ready the white and green-colored marinade

  For Afghani mix (white), take another mixing bowl and add 10 grams of hung curd, cashew nut paste, cheese, fresh cream, cardamom powder, white pepper, and fennel powder. Mix well all the ingredients and keep the bowl aside. Whereas for the Hariyali mix (green), make a paste of green chili, mint, kasoori methi, and coriander leaves by grinding them altogether. Now, combine this paste with 20 grams of hung curd, mustard oil, lemon juice, and chat masala powder, and keep the marinade aside.

• Step 4 Divide paneer cubes and re-marinate them into their corresponding colors

  Next, distribute the paneer pieces into 3 equal parts, which means 2 pieces for each color. Now, marinate all the paneer pieces in the corresponding marinade mixtures. In other words, two pieces of paneer are to be dipped in each colored marinade. Allow the paneer to marinate for 30 minutes to 1 hour.

• Step 5 Roast the pieces in a tandoor and enjoy

  Lastly, stab the paneer pieces with tandoori skewers and arrange them in accordance to the color scheme of the tricolor, that is, saffron red on the top followed by white and then the green-colored paneer pieces. Allow the paneer pieces to roast on a tandoor until it is cooked through. Transfer them onto a plate and serve hot and fresh along with mint chutney. Enjoy!

Indian cuisine comprises a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group, and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables, and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations, and colonialism had introduced certain foods to the country like potatoes, chilies, and breadfruit.