Smoked Paneer Tikka
- Preparation time: 45 mins
- Cooking time: : 30 mins
- Serves : 2-3
- 250 to 300 grams cubes of Paneer
- International Sunny Fortified Oil for tossing
- 2 pieces of coal, for coal smoking method
- 1 cup yoghurt
- 3 tsp gram flour
- 5 to 6 mint leaves
- 3 garlic cloves
- 1/2 tsp finely chopped ginger
- 1 tsp of roasted fennel seeds
- 1/2 tsp of ajwain seeds
- a few strands of saffron or kesar
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 3/4 tsp black pepper powder
- 3/4 tsp turmeric powder
- 1/4 tsp of black salt
- Salt to taste
- In a bowl, combine the yoghurt and gram flour and make a smooth paste.
- Using a pestle and mortar, pound the ginger, garlic, and mint leaves to make a coarse paste. Add in the fennel seeds and ajwain and pound until blended. Add this to the yoghurt mixture. Add in the remaining ingredients into the yoghurt mixture and stir to combine well.
- Place the paneer cubes in a bowl, add in the ingredients and allow it to rest covered for about half an hour to one hour.
- While the paneer mixture is closed, we will now prepare for the coal smoking method.
- Take a piece or two of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot and also grey in about 5 minutes. This indicates that the coal can be used for smoking. Place this hot coal inside a crack proof bowl.
- At this point heat a large a skillet with rim that can be covered on medium heat. Add a little International Sunny Fortified Oil and place a few pieces of paneer. Place the coal along with the bowl over the paneer.
- Add oil on the coal. It will begin to smoke. Immediately cover the pan and reduce the heat to low and let it sit for about a minute until the smoke has gone away. Open the lid and remove the coal cup. Now, the dish will get a smoked flavor.
- Serve these delicious Paneer Tikkas along with pickled onions and squeeze of fresh lemon.