An unconventional dinner date with Paneer Boom Boom
A rich mix of spices and well marinated paneer tikkas are combined to make an unconventional yet palatable dish. Indian masalas are used generously to bring out the best of paneer in a quirky yet delectable way. The name – Paneer Boom Boom – suggests how the spicy dish will taste. So here’s sharing the tantalising recipe of Paneer Boom Boom.
For Paneer Tikka:
Ingredients:
200 gms malai paneer
3 small red capsicum, cut into 2 inch cubes
3 small yellow capsicum, cut into 2 inch cubes
3 small green capsicum, cut into 2 inch cubes
50 gms hung curd
10 gms ginger garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala powder
A small pinch of Kasuri Methi
1 lemon
Method:
1. Cut paneer into five equal strips and keep it in a bowl.
2. Add hung curd, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, kasuri methi and salt.
3. Mix well and set aside for a minimum of 30 mins for marinating.
4. Now skewer the cubes of paneer and capsicum and grill them on a charcoal sigdi. (you can also do it on the stove) If you don’t have a sigdi you can use an iron griddle.
5. The left over marination can be used to make the gravy.
For the gravy:
Ingredients:
50 ml oil
5 Kashmiri red chili
½ tsp cloves
½ tsp shah jeera
½ tsp black peppercorns
1 stick cinnamon
4-5 green Cardamoms
1 tsp ginger-garlic paste
5 green chilies
7 gms crushed red chilies
½ tsp turmeric powder
½ tsp red chili powder
½ tsp garam masala powder
2 onions
1 capsicum
20 gms coriander root
½ tsp coriander powder
2 fresh tomatoes or 30 gms tomato puree
10 gms tomato ketchup
20 gms cashew nut
20 gms magaj
20 gms till
5 gms sugar
A small pinch of kasuri methi
10 Gms of Tomato ketchup
10 gms butter
10 gms fresh cream
Method:
1. In a pan dry roast cashew nuts, magaj and till and grind it to a smooth paste by adding a few table spoons of hot water. Keep aside.
2. In a pan heat the oil and add cloves, shah jeera, cinnamon, black peppercorns, cardamom and Kashmiri red chilies.
3. As soon as the shah jeera and cloves start to splutter add the slit green chilies, ginger-garlic paste, turmeric powder, crushed red chilies, red chili powder, garam masala powder and stir it a bit.
4. Now add finely-chopped onions and allow it to turn slight golden brown.
5. Once the onions turn Golden brown put in the chopped tomatoes / tomato Puree, finely-chopped capsicum and finely-chopped coriander root and allow it to cook further until tomatoes are fully cooked.
6. Now add the paste of nuts to cook it until the oil starts to separate.
7. Add the tomato ketchup and stir for a while.
8. Now add in the grilled paneer and capsicum cubes along with the left over marination and cook it for another five mins.
9. Add Salt to taste and a pinch of kasuri methi, coriander powder and sugar. Finally mix in the Fresh Cream.
10. Top it up with lots of butter and serve hot. Garnish with chopped coriander.
Recipe courtesy: Kya Miya, Mumbai
Image courtesy: Shutterstock
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