Saunfia Paneer Tikka (Cottage Cheese Squares In Fen

Name: Saunfia Paneer Tikka (Cottage Cheese Squares In Fennel Seed)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 inch piece gingerroot; 2 teaspoons oil; 1/2 teaspoon cardamom powder; 3 -5 saffron strands (kesar); butter, for basting; 1 tablespoon lemon juice; 1 1/2 teaspoons chat masala; 2 tablespoons gram flour (besan); 1/2 teaspoon turmeric powder; 1 teaspoon white pepper powder; salt; 1 tablespoon lemon juice; 1/2 teaspoon fennel (Lucknowi saunf powder); 500 g cottage cheese (paneer); 1 cup fresh cream; 5 garlic cloves; 2 medium red capsicums

Servings: persons

3/4 inch piece gingerroot
2 teaspoons oil
1/2 teaspoon cardamom powder
3 -5 saffron strands (kesar)
butter, for basting
1 tablespoon lemon juice
1 1/2 teaspoons chat masala
2 tablespoons gram flour (besan)
1/2 teaspoon turmeric powder
1 teaspoon white pepper powder
salt
1 tablespoon lemon juice
1/2 teaspoon fennel (Lucknowi saunf powder)
500 g cottage cheese (paneer)
1 cup fresh cream
5 garlic cloves
2 medium red capsicums

1
Wash and cut paneer into one and a half inch sized squares of half-inch thickness. Peel, wash and grind ginger and garlic. Wash, remove stalk, halve, deseed and cut capsicums into one and a half inch sized squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder.
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.
3
Add paneer cubes to the batter and marinate for at least an hour.
4
Thread paneer cubes and caspicum squares onto skewers .
5
Roast in a tandoor/charcoal grill for five minutes, basting with melted butter occasionally till the tikkas are golden in colour.
6
Alternatively you can cook the tikkas in a convection oven or on a grill.
7
Preheat the oven to 220u00b0C and cook for three minutes on either side, basting once with butter in between.
8
Remove and sprinkle with chaat masala powder and lemon juice. Serve with chutney of your choice.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 inch piece gingerroot, 2 teaspoons oil, 1/2 teaspoon cardamom powder, 3 -5 saffron strands (kesar), and more.

Yes, Saunfia Paneer Tikka (Cottage Cheese Squares In Fennel Seed) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saunfia Paneer Tikka (Cottage Cheese Squares In Fennel Seed)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions