How to make Saunfia Paneer Tikka -
Paneer and saunf tikka.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage Cheese, Fennel Seed Powder
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Saunfia Paneer Tikka checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Makai ka Cheela Matar Paneer Tikki Chinese Dosa Spiced Eggplant Savoury
Saunfia Paneer Tikka Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of 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 potato, chillies and breadfruit.
Prep Time : 51-60 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Saunfia Paneer Tikka Recipe
Cottage Cheese 500 grams
Fennel Seed Powder 3/4 inch piece
Garlic peeled 5 cloves
Green capsicums 2 medium
Oil 2 teaspoons
Gram flour (besan) 2 tablespoons
Turmeric powder 1/2 teaspoon
White pepper powder 1 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Fennel seed (saunf) powder 1/2 teaspoon
Saffron (kesar) a few strands
Fresh cream 1 cup
Butter for basting
Chaat masala 1 1/2 teaspoons
Lemon juice 1 tablespoon
Method
Step 1
Cut paneer into one and a half inch squares of half-inch thickness. Grind ginger and garlic to a paste. Cut capsicums into one and a half inch squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder.
Step 2
Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter. Add paneer cubes to the batter and marinate for at least an hour. Thread paneer cubes and caspicum squares onto skewers.
Nutrition Info
Calories : 2051 Kcal
Carbohydrates : 31.6 gm
Protein : 99.9 gm
Fat : 169.5 gm
Other : Calcium- 1288.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
