A scrumptious twist at the conventional paneer tikka that brings a powerful, noticeably spiced punch to the table. Introducing Thecha Paneer Tikka-a fusion of succulent paneer cubes and a fiery thecha marinade, stimulated with the resource of Maharashtrian flavors. This appetizer is ideal for a festive night or an indulgent night meal.
Ingredient
For the Thecha Marinade:
- 4-5 green chilies
- 6-8 garlic cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black salt (or regular salt)
- 2 tablespoons roasted peanuts
- 1/2 cup fresh coriander leaves
- 1 tablespoon lemon juice
- 1 tablespoon oil
For the Tikka:
- 250–300 grams paneer, cut into cubes
- 1 cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 tablespoon oil
- Salt to taste
- Vegetables : bell peppers and red onions, reduce into bite-sized portions
Method
- Prepare the Thecha Paste:
- In a blender or mortar and pestle, combine the dried green chilies, garlic cloves, coriander, peanuts, salt, lemon juice, and cumin seeds.
- Grind until you attain a rough, colorful paste. The ensuing thecha paste should be highly spiced and sturdy.
- Mix the Marinade:
- In a bowl, whisk together the yogurt, ginger-garlic paste, turmeric, garam masala, oil, and an extra spoonful (approximately 1-2 tablespoons) of your freshly prepared thecha paste.
- Season with salt to taste.
- Marinating the Paneer and Vegetables:
- Gently toss the paneer cubes within the marinade. And also the vegetables like bell peppers and onions, gently coat these portions in the marinade properly.
- Cover the bowl and refrigerate for at the least half-hour-up to two hours, if you have the time, to allow the flavors meld superbly.
- Assemble the Skewers:
- Place the marinated paneer cubes and vegetables alternately onto skewers. This allows them cook evenly and adds a mix of textures.
- Grill to Perfection:
- Preheat your grill, oven or maybe a stovetop grill pan.
- Cook the skewers for about 10–15 minutes, turning midway when the rims are slightly charred and the paneer has taken on a smoky aroma its done.
- Serve:
- Remove the skewers from the warmth and allow them to relax for a minute.
- Serve your Thecha Paneer Tikka warm, followed through a cooling mint chutney and lemon wedges for an additional zing.
Final Thoughts
This colourful dish marries the wealthy, creamy texture of paneer with the fiery kick of thecha-a spice paste that transforms the acquainted into something uniquely memorable. Whether you are hosting a celebration or genuinely looking for a amusing twist on a traditional appetizer, Thecha Paneer Tikka is certain to affect.
