Cheese Stuffed Paneer Tikka | Paneer Gulistani Tikka |
With its delectable flavors, Cheese Stuffed Tikka is a fantastic snack meal that can brighten up any gathering. This is a must-try recipe for anyone who enjoys cheese. Paneer, cheese pieces, tomato, onion, capsicum, besan, curd, and a blend of spices are all you need to make this tikka. The nicest part about tikkas is that they don’t require a lot of oil to cook, making them quite healthful. Consider Cheese Stuffed Tikka if you’re searching for a novel snack to add to your menu.
- Prep time: 15-20 minutes
- Cooking time: 10-12 minutes
- Serves: 4-5 skewer
For making the paneer tikka
- 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
- 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 chili 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
- Rosewater 2-3 drops (optional)
- Kewra water 2-3 drops (optional)
- Live charcoal + ghee (to smoke)
- Melted butter (to brush over the paneer)
For dahi wali hari chutney
- Fresh coriander leaves ½ cup
- Fresh Mint leaves 1/4th cup
- Garlic 3-4 cloves
- Ginger ½ inch
- Green chilies 3-4 nos.
- Anardana powder 1 tsp
- Black salt ½ tsp
- Salt to taste
- Black pepper a pinch
- Ice cubes 2-3 nos.
- Water as required
- Thick Curd ½ cup
Steps to follow:
- The shape and size of the paneer are very crucial in this recipe; try using a large paneer block and cutting it into cuboid shapes; then slice the paneer into square slices with a thickness of 0.5 cm.
- Now, take the cheese block and slice it into the same size as the paneer, making sure that the thickness of the cheese is half that of the paneer.
- Place the cheese slice between two paneer slices and sandwich it together; set aside or refrigerate until you’re ready to create the marination and the special dahi wali chutney.
- We’ll need roasted besan for the marinade, so heat a small skillet over medium heat, add the ghee, and the besan, keep swirling and cooking until the besan is aromatic and the colour changes somewhat, but don’t burn it. Once the colour changes, transfer to a bowl and leave aside to cool.
- Set aside for later use in marination.
- Now, in a mixing bowl, combine all of the marinade ingredients, as well as the cooled roasted besan, and stir well. Place a live charcoal in the marination and drizzle with ghee, then smoke the marination for 3-4 minutes to impart the smokey flavour.
- Check to see if the marination is thick enough.
- Now, cut the capsicum into squares the same size as the paneer, cut the tomatoes into squares the same size as the paneer, use the flesh of the tomatoes to make puree or any other suitable preparation, and cut the onions into quarters and remove the petals.
For cooking the paneer:
- Once the vegetables are sliced and the paneer sandwich is finished, lightly dip the paneer in marination and skewer it with the vegetables on a skewer, making sure to skewer the veggies first and last to keep the paneer secure in between the veggies.
- Skewer all of the paneer in the same way, but don’t make the skewer too hefty or the paneer may fall apart when cooking.
- Cook them on open heat to get the charred texture, then brush them with melted butter for a distinct flavour and cook them briefly on open flame again.
- You can also use a different method by placing two pans of equal height on either side of the burner and placing two or three skewers at a time while resting the ends on the pan, flipping them over and over until both sides are scorched.
- Cooking for an extended period of time will cause the cheese to drip, and the paneer will not need to be cooked.
- You can make the paneer a bit smaller if you choose, but make sure the size of the vegetables, paneer, and cheese lice are all the same square size.
- When your paneer gulistani tikka is finished, top with chaat masala and dahi wali hari chutney and serve hot.
Dahi wali hari chutney
- In a blending jar, combine all of the ingredients except the curd and ground to form a fine chutney; adjust the consistency by adding water if the chutney is too thin; once the chutney is made, combine it with the curd and whisk thoroughly.
- It’s time to make your dahi wali hari chutney. Refrigerate it until ready to serve.