Paneer tikka & grilled broccoli

Main Dish
8 servings
40 min
30 min
Very Easy


Number of serving: 8

1)Paneer Tikka:

500 g paneer, cut into 2 cm cubes

60 g processed cheese. finely grated

60 ml cream

50 g cream cheese

50 g hung curd

30 g tahini

10 g sesame seeds

10 g salt

10 g rock salt

10 g green chilli, ground to a paste

10 g green cardamom

1o g coriander stems, ground to a paste

50 ml sesame oil

5 g shahjeera powder

50 ml lemon juice

For the accompaniment:

10 g chaat masala

200 g onion, finely sliced

200 g carrot, finely sliced

200 g beetroot, finely sliced

4 lemons, cut into wedges

2)Grilled Malai Broccoli:

1 kg broccoli, separated into florets

100 g hung curd

150 g processed cheese

10 g ginger, ground to a paste

5 g ajwain

10 g salt

10 g rock salt

30 ml lemon juice

100 ml thick cream

50 g butter, softened

10 g white pepper powder

50 g roasted gram flour

15 g green chillies, ground to a paste

50 g cashew nuts, ground to a paste

For the accompaniment:

10 g chaat masala

100 g carrot, thinly sliced

100 g onion, thinly sliced

100 g beet root, thinly sliced


  • 1)Paneer Tikka:
    Place all the main ingredients, except the paneer and cream, in a bowl and mix well to a form a smooth paste without lumps. Once the marinade is ready, add the cream to it and mix well, taking care that cream does not coagulate. Also check that the mixture is not too watery. Then add paneer cubes. Set aside to marinade for at least three to four hours so that all flavors get well blended and the paneer absorbs them. Thread the paneer cubes onto skewers and cook in a moderately hot tandoor or charcoal griill for eight to ten minutes or till cooked, but still soft and juicy. Serve garnished with the finely sliced onion, carrot and beet root, accompanied by the lemon wedges. Sprinkle chaat masala over the paneer cubes just before serving.
  • 2)Grilled Malai Broccoli:
    Blanch the broccoli florets in boiling water for five minutes and then immerse in cold water, so that they retain their color and becomes tender. Set aside. Mix all the other ingredients except the butter, in a bowl, ensuring that the mixture is smooth and free from lumps. Spoon it in between the small stems of the florets, so that the broccoli is nicely stuffed. Wrap in cling film and freeze for around three to four hours, so that the mixture settles and will hold well in the florets. Remove from the freezer. Allow to thaw a little. Brush the broccoli with the melted butter and thread onto skewers. Place in a tandoor, or on a charcoal grill on light to medium heat and grill for a few minutes, taking care that the broccoli does not brown. Remove and discard the excess part of the steam. Serve hot, with the sliced onion, carrot and beet root and a little chaat masala sprinkled over it.


Paneer Tikka & Grilled Broccoli, photo 1Paneer Tikka & Grilled Broccoli, photo 2


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