Ajwaini Paneer Tikka

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This recipe is available for the following ovens:

01:45 min

Accessories:

e1s/e2s Full Size Cooking Tray 32Z4080 (Black), 32Z4100 (Red), 32Z4093 (Green), 32Z4101 (Blue)

P R O F I L E

260

°C °F

Chilled 4°C

1 Portion

From Raw

Stage 1

01:45
100 %
50 %

R E C I P E

200	g	Paneer
5	g	Ginger Garlic Paste
5	g	Salt
10	g	Yellow Chili Powder
80	g	Hung Curd
2	g	Turmeric Powder
20	ml	Mustard Oil
2	g	Cumin Powder
5	g	Garam Masala
1	g	Fenugreek Leaf dried&chrushed
1	g	Carom Seeds
Ingredients

1. Food Preparation
Cut the paneer into 4 equal pieces and marinate with ginger garlic paste, salt and yellow chili powder and chill for 30 min. Heat the mustard oil, add the turmeric powder, remove from heat and let it cool down. Make a marination with curd, turmeric oil, cumin powder, garam masala, fenugreek leaves and carom seeds. Marinate the paneer again with the curd mixture and chill again for at least 1 hour. Place them on the tray.

Cut the paneer into 4 equal pieces and marinate with ginger garlic paste, salt and yellow chili powder and chill for 30 min. Heat the mustard oil, add the turmeric powder, remove from heat and let it cool down. Make a marination with curd, turmeric oil, cumin powder, garam masala, fenugreek leaves and carom seeds. Marinate the paneer again with the curd mixture and chill again for at least 1 hour. Place them on the tray.

1. Food Preparation

Cook as per oven profile.
2. Cooking Instruction

Remove the cooked food from the tray and serve.
3. Food Serving Instruction

Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.