Pudina panner tikka is an authentic north Indian snack and generally it is made in tandoor but don’t worry if you don’t have tandoor, you can also made it at your home without tandoor in oven or on non-sick tawa. It is one of the best starter, easy to made and serve. If you are inviting someone at your home for evening snack or dinner, serve this delicious dishHere I am sharing the easiest and mouthwatering recipe of pudina panner tikka, try and enjoy it in any season
500 gm (1 lb) paneer
2 tomatoes, cut into thick rings
2 bell peppers, cut into thick squares
50 gm (1 cup) pudina, cleaned
25 gm (1/2 cup) fresh coriander or cilantro, cleaned
1 green chili (or more if you want it spicy)
2 tsp fresh ginger
1 1/2 tsp black salt (kala namak) or regular salt or to taste
225 gm (1 cup) yogurt, drained to get 1/2 a cup
1 tsp crumbled kasuri methi (optional)
1 tsp chaat masala (optional)
Cut the paneer into 1 1/2” by 2” pieces or the size that you want and keep aside.
In a blender or food processor, assemble the pudina, cilantro, green chili, ginger, black salt and yogurt and blend to a fine paste without using any water.
Put in the optional kasuri methi into the ground paste if desired.
Coat all the cut paneer and vegetable pieces with the prepared paste and marinate for an hour or two in the refrigerator. This makes the paneer absorb the flavours of the ground paste.
Arrange all the paneer and vegetable pieces in a tray and grill in an oven at 200 C/ 400 F for about 20 to 25 minutes, turning the pieces once in between.
Sprinkle the optional chaat masala over the paneer and serve hot or at room temperature.