Cooking Instructions
- 1
Combine the curd,besan, ginger garlic paste, chilli powder, kasuri methi,garam masala,salt oil and mix well to prepare a merinate
- 2
Add paneer cubes,onions and capsicum to it and keep aside for 15-20minutes
- 3
Arrange the paneer,onions and capsicum on skewer sticks.heat the grill pan and soute the paneer tikkas on all sides till they are lightly browned
- 4
Heat oil and butterl in a pan add cumin seeds chopped garlic,and onions saute for 2minutes add salt boiled rice and chopped coriander leaves and mix well
- 5
Combine the tomatoes, cloves, cashew nuts and oil with 1/4cup water and simmer for 15-20minutes.cool completely
- 6
Blend to a smooth puree.strain the puree and keep aside melt the butter in a pan add cumin seeds when the seeds crackle add ginger garlic paste and saute for a few seconds.add the onions turn golden brown add the puree chilli powder, cream kasuri methi,salt and mix well
- 7
Heat sizzler plate over an open flame till they are red hot and place them on their wooden tray
- 8
Arrange cabbage leaves and rice in the centre.top with 2skewers of the paneer tikkas pour the Makhani gravy
- 9
Serve immediately
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