Ingredients with Measurements:
- 1 cup of paneer cubes
- 1 cup of chhana (cottage cheese)
- 1 cup of thick yogurt (dahi)
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garam masala powder
- Salt to taste
- 1 tablespoon of oil
- 1 tablespoon of lemon juice
- Skewers
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a bowl, mix together the yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, salt, oil, and lemon juice.
2. Add the paneer cubes and chhana to the bowl and mix well, making sure each piece is coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
4. Preheat your grill or oven to 350°F.
5. Thread the paneer and chhana cubes onto skewers.
6. Place the skewers on the grill or in the oven and cook for 10-15 minutes, turning occasionally, until the paneer and chhana are golden brown and slightly charred.
7. Remove from the heat and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-15 minutes
Temperature:
Grill or oven at 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 12g
Carbohydrates: 10g
Protein: 15g
Substitutions for ingredients:
- You can use tofu instead of paneer.
- If you don't have chhana, you can use more paneer or substitute with another type of cheese.
Variations:
- Add diced bell peppers, onions, or tomatoes to the skewers for added flavor and color.
- Use different spice blends or add fresh herbs like cilantro or mint to the marinade.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- If using an oven, place the skewers on a baking sheet lined with parchment paper to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven or on the grill until heated through.
Presentation ideas:
Serve the skewers on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh cilantro, mint, or lemon wedges.
Pairings:
Serve with naan bread or rice for a complete meal.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the paneer and chhana are sticking to the grill or oven, brush them with a little oil before cooking.
- If the paneer and chhana are not browning, increase the heat or broil for a few minutes.
Food safety advice:
- Make sure to cook the paneer and chhana to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Dahi chhana paneer tikka is a popular Indian appetizer that originated in the northern region of India.
Flavor profiles:
This dish is savory and slightly spicy with a tangy yogurt flavor.
Serving suggestions:
Serve hot as an appetizer or main course.
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Region: Indian