Paneer Makhmali Tikka

Name: Paneer Makhmali Tikka
Total time: 1800 s
Yield: Serves 2 or 3 servings
Ingredients: 200 grams paneer (about 7 ounces); 1/2 cup hung curd (about 120 grams); 1/2 cup fresh cream (about 120 ml); 1 cheese cube, grated; 1 tablespoon cashew powder; 1 teaspoon ginger-garlic paste; 1 tablespoon roasted chickpea flour (besan); 1/4 teaspoon black pepper powder; 1/4 teaspoon dried fenugreek leaves (kasuri methi) powder; 1 pinch turmeric powder; 1/2 teaspoon garam masala powder; Salt to taste; 1 onion, cut into cubes; 1 tomato, cut into cubes; 1 green bell pepper, cut into cubes; 1 tablespoon butter; sticks Satay

Vandana Johri @vandana1953

Paneer Makhmali Tikka is one of the most popular starters in Indian restaurants. This is a delicious recipe and a variation of the famous Malai Paneer Tikka. The Hindi word 'Makhmali' means 'velvety' or 'soft.' During the rainy season, I'm sharing this Paneer Makhmali Tikka recipe. I made it by marinating paneer with hung curd, cream, cashew powder, cheese, and some spices, then threading the paneer onto sticks and baking it in the oven.

Vandana Johri @vandana1953

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Ingredients

30 minutes

Serves 2 or 3 servings

200 gramspaneer (about 7 ounces)
1/2 cuphung curd (about 120 grams)
1/2 cupfresh cream (about 120 ml)
1cheese cube, grated
1 tablespooncashew powder
1 teaspoonginger-garlic paste
1 tablespoonroasted chickpea flour (besan)
1/4 teaspoonblack pepper powder
1/4 teaspoondried fenugreek leaves (kasuri methi) powder
1 pinchturmeric powder
1/2 teaspoongaram masala powder
Salt to taste
1onion, cut into cubes
1tomato, cut into cubes
1green bell pepper, cut into cubes
1 tablespoonbutter
sticksSatay

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Steps

30 minutes

1

First, gather all the ingredients for Paneer Makhmali Tikka. Cut the onion, tomato, and bell pepper into cubes. Grind the cashews into a fine powder.
2

Cut the paneer into cubes. In a mixing bowl, add the hung curd.
3

Add the fresh cream, cashew powder, and roasted chickpea flour to the bowl.
4

Next, add the ginger-garlic paste, garam masala powder, and black pepper powder.
5

Add the grated cheese, salt to taste, and dried fenugreek leaves.
6

Drizzle in a little oil and mix everything well. Add the paneer cubes, tomato, onion, and bell pepper cubes to the mixture.
7

Gently mix everything so the marinade coats the paneer and vegetables evenly. Thread the bell pepper, onion, and tomato onto a satay stick, then add a paneer cube. Repeat the sequence with the remaining ingredients. Brush a little butter on top.
8

Place the sticks in a preheated oven at 400°F (200°C) and bake for 15 minutes. Flip the sticks halfway through so the paneer cooks evenly on both sides.
9

When the paneer turns golden, turn off the oven.
10

Serve the hot Paneer Makhmali Tikka as a starter with cilantro-mint chutney or sauce.
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