A popular Indian  appetizer which in which soft, juicy chunks of paneer (cottage cheese), green bell peppers and pineapple is marinated in spiced yogurt and then grilled with under coal.

This recipe uses is a simple method, where the paneer and the vegetables are smoked in a skillet using coal. This gives the flavor or tandoor/ barbeque and also is really quick to make and serve.

This can be a great dish to serve at your barbeque or a cocktail party.

 

Serves: 4

Cooking Time: 10 minutes            Preparation Time: 2 1/2 hours (including Marinating)

Ingredients

• 20 pieces of 2” cubed paneer
• 10 pieces of 2” cubed bell peppers
• 10 pieces of 2” cubed pineapple

Ingredients of the Tikka Masala

• 1 cup thick yogurt
• 3 tablespoons thick ready tomato puree (you could use green chutney to get the green colored tikkas and mint flavor)
• 1 ½ teaspoon chopped garlic or garlic paste
• 2 teaspoon black salt
• 1 teaspoon freshly roasted cumin powder
• 1 teaspoon freshly roasted coriander powder
• 1 teaspoon chaat masala powder
• ½ teaspoon chilli powder
• 1 teaspoon garam masala powder
• Salt to taste

Method

Whisk all the tikka ingredients along with the yogurt in a bowl. Add the paneer, bell peppers and pineapple chunks to the above mixture.

Allow it to marinate for about 2 hours.

Smoking Method (Click the link to see more details)

Take a piece of coal (about 3 inches big) on the gas flame.

The coal is hot when it begins to turn red and also grey.

At this point heat a frying pan to medium heat and add the marinated mixture and toss for a few minutes. Make a well in the center of the pan, place a glass/ steel cup in the center and place the hot coal inside the cup. Add a spoon of ghee/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 5 minutes.

Open the lid and you will notice the smoke is gone and the paneer and veggies have got that tandoor/ barbequed/ smoked flavor. The taste is simply delicious.

Arrange the panner tikkas, bell peppers and pineapple in small tooth picks which can be individual size or arrange it on a platter as desired with sliced onions and lemon wedges.

Filed under: Hors d'oeuvres

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