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Chef Sanjeev                                                   Yaummy!  Delicious!  Flavored!  Umami! 

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  • 200gm  Paneer Tikka Cubes 
  • 1 Medium Onion, Chop
  • 3 Tomatoes,
  • 1 Tsp Of Coriander Powder
  • 1/2 Tsp Of Cumin Powder
  • Pinch  Turmeric Powder
  • 1/2 Tsp Of Kashmiri Red Chili Powder
  • 1 Tsp Of Ginger Paste
  • 1/2 Tsp Of Garlic  Paste
  • 1/2 Tsp Coriander Whole
  • 2 Red Chili Whole
  • 1 Tbsp Of Kasuri Methi (Dried Fenugreek Leaves)
  • 3tbsp Cup Of Cream
  • Salt To Taste
  • Ginger Slivers For Garnish
  • Coriander Leaves For Garnish
  • 3 Tbsp Of Oil

 For Marinade Paneer Tikka

  • ΒΌ Cup Hang Curd
  • 1 Tsp Ginger Paste
  • 1tsp Garlic Paste
  • 1tsp Kashmiri Red Chili
  • 1/2garam Masala Powder
  • 1lemon Juice
  • Salt To Taste
  • Mustard Oil 1tsp
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  1. To Make The Tikkas Combine All The Ingredients For The Marinade And Whisk Well. 
  2. Dip Paneer Cubes In The Marinade And Set Aside For Half An Hour, Preferably In The Refrigerator. Thread The Marinated Paneer Cubes Onto Skewers Put Into Tandoor Or Make It Roast In Oven.

  3. Heat Oil In A Pan And Add The Coriander Whole And Red Chili . When They Sizzle And Turn Aromatic (5-10 Seconds), Add The Minced Onion.

  4. When The Onions Begin To Turn A Dark Brown, Add The Ginger And Garlic. Saute For 15 Seconds.

  5. Add All The Spice Powders - Red Chilli Powder, Turmeric Powder, Coriander Powder And Some Salt. Fry For 15 To 20 Seconds Until The Mixture Turns Fragrant. Take Care Not To Burn The Spice Powders By Keeping The Flame At Medium Low.

  6. Add The  Tomatoes Chop And Tomato Puree Along With 1 Cup Of Water  Mix Well And Cook On Low Flame Until The Mixture Thickens - 3-4 Mins.

  7. Now Add Paneer Tikka The Roast Kasuri Methi And The Cream. Mix Well, Keep Flame On Low Heat. For 10 Second.

  8.  Garnish With Coriander Leaves, Ginger Julienne And Cream.


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