• 250 gms square paneer pieces
  • 30 gms red chili powder
  • 50 gms ginger-garlic paste
  • 30 gms cumin powder
  • Salt and black pepper according to your taste
  • 3 tablespoon mustard oil
  • 4 teaspoon hung curd
  • 30 gms chopped green coriander
  • 50 gms grated cabbage
  • 20 fenugreek powder
  • 30 gms fennel seed


To marinate paneer pieces, apply red chili powder, half ginger-garlic paste, salt and black pepper with mustard oil on panner pieces. Keep it aside for 2 hours.

To marinate again, Mix remaining ginger-garlic paste, red chili powder, mustard oil, cumin powder, fennel seeds and fenugreek seeds with curd and apply it on paneer pieces. Keep it for 5 hours in refrigerator.

Cook above preparation in tandoor for 6-8 minute. Sprinkle chopped green coriander on it.

Heat sizzler plate properly. Put butter on it and decorate if with cabbage leaves. Put paneer tikka on it and serve it with mint chutney.

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