Ingredients with Measurements:
- 500g paneer, cut into cubes
- 1 cup kasundi (Bengali mustard sauce)
- 1/2 cup hung curd
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 1 tbsp oil
- Lemon wedges for garnish
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a mixing bowl, add kasundi, hung curd, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, and salt. Mix well to form a marinade.
2. Add paneer cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes.
3. Soak skewers in water for 10 minutes to prevent them from burning.
4. Preheat grill or oven to 350°F.
5. Thread marinated paneer cubes onto skewers.
6. Brush oil on the paneer cubes.
7. Grill or bake for 10-12 minutes, turning occasionally, until paneer is golden brown and slightly charred.
8. Serve hot with lemon wedges.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or oven at 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Kasundi can be substituted with any other mustard sauce.
- Hung curd can be substituted with Greek yogurt.
Variations:
- Add vegetables like bell peppers, onions, and tomatoes to the skewers.
- Use tofu instead of paneer for a vegan version.
Tips and tricks:
- Use firm paneer for best results.
- Do not overcook the paneer as it can become tough.
Storage instructions:
Store leftover kasundi paneer tikka in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat kasundi paneer tikka in the oven or microwave until heated through.
Presentation ideas:
Arrange kasundi paneer tikka skewers on a platter and garnish with lemon wedges.
Garnishes:
Lemon wedges
Pairings:
Serve kasundi paneer tikka with mint chutney and naan bread.
Suggested side dishes:
- Cucumber raita
- Vegetable biryani
- Tandoori roti
Troubleshooting advice:
- If paneer is too soft, freeze it for 30 minutes before cutting into cubes.
- If paneer is too dry, soak it in warm water for 10 minutes before using.
Food safety advice:
- Use fresh ingredients.
- Wash hands and utensils thoroughly before and after handling food.
Food history:
Kasundi is a popular Bengali mustard sauce made with mustard seeds, vinegar, and spices. It is commonly used in Bengali cuisine to add flavor and heat to dishes.
Flavor profiles:
Spicy, tangy, and slightly sweet.
Serving suggestions:
Serve kasundi paneer tikka as an appetizer or as a main course with rice or bread.
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Region: Indian