Paneer Tikka Recipe
 

Paneer Tikka on Salt Block Recipe


Use paneer in an uber cool way by cooking it on the beautiful Himalayan Pink Salt block.
Cook Time: 2 hours 30 minutes

Difficulty: Medium
Serves: 3-4 people

INGREDIENTS


<li>Cut the paneer, vegetables and pineapple into bite size chunks.</li><li>In a big bowl, whisk ½ cup yoghurt with oil and all the spices. Drop the cut paneer, veggies, and pineapple into the bowl. Give it a mix and allow it to marinate for at least 2 hours.</li><li>Place the dry salt block on the stove top and set the heat to low. After 15 minutes, raise the heat to medium and then after 20 minutes, increase the heat to high. It’s extremely important to slowly heat the salt block as it’s delicate and sudden exposure to extreme heat can crack the entire block.</li><li>While the salt rock gets ready, take a few skewers and thread the paneer, veggies and pineapple into the skewers as per your choice.</li><li>Once the salt block is hot enough, place the skewers carefully on the salt block. It will take a couple of minutes on each side to get cooked and caramelize.</li><li>Serve warm with thick yoghurt on the side.</li>

METHOD


  1. Cut the paneer, vegetables and pineapple into bite size chunks.
  2. In a big bowl, whisk ½ cup yoghurt with oil and all the spices. Drop the cut paneer, veggies, and pineapple into the bowl. Give it a mix and allow it to marinate for at least 2 hours.
  3. Place the dry salt block on the stove top and set the heat to low. After 15 minutes, raise the heat to medium and then after 20 minutes, increase the heat to high. It’s extremely important to slowly heat the salt block as it’s delicate and sudden exposure to extreme heat can crack the entire block.
  4. While the salt rock gets ready, take a few skewers and thread the paneer, veggies and pineapple into the skewers as per your choice.
  5. Once the salt block is hot enough, place the skewers carefully on the salt block. It will take a couple of minutes on each side to get cooked and caramelize.
  6. Serve warm with thick yoghurt on the side.

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