INGREDIENT
| Spices & Condiments, Paprika, Dehydrated Vegetable (Onion, Garlic), Corn Flour, Annatto Powder, Cashew, Chickpea Powder, Wheat Fiber ALLERGEN: Cashew |
COOKING INSTRUCTIONS
| 1. Marinate - Cut 200g paneer along with 1 capsicum (100g) and 1 onion (100g), in square shaped cubes. In a bowl, mix - (4 tbsp) 65g thick curd, (2 tbsp) 30ml oil, (2 tbsp) 30g cream (optional) and 30g Nimkish Paneer Tikka Masala. Marinate the paneer pieces and refrigerate for 30 minutes. 2. Oven / Grill - Skewer the marinated paneer and veggies alternately on skewers or tooth pick. Preheat grill and lightly brush oil or butter on the veggies and paneer. Cook them in the grill at 200°C for about 10 minutes per side until it turns golden brown. Serve with lemon wedges and Pudina Dip. Pan Roasted – A) Marinate paneer cubes with (4 tbsp) 55ml oil, 30ml water and 30g Nimkish Paneer Tikka Masala. B) On a flat pan shallow fry the paneer on all sides until crisp and golden brown. Note – Use more oil if required while cooking. For Paneer Tikka Masala (Gravy) – Follow Pan Roasted recipe. Then, sauté 100g crushed tomatoes with the leftover marinade mix and sauté until oil separates. Add onions and capsicum and sauté for 2 minutes. Pour 1 cup (300ml) milk and continue stirring till it boils. Add paneer & simmer for 5 minutes or till the curry is thick. Serve with naan or roti. Optional: For sweeter taste, add (2 tbsp) 20g tomato ketchup while adding milk. |
PRODUCT DISCRIPTION
| Tandoor-inspired flavors at home! Marinate paneer cubes in this mix for smoky, succulent bites. |
SHELF LIFE
2 Years
