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Tiranga Tikka

Abhipriya Raghav
Three different colors, three different marinades and three unique and tasty tikkas!
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Indian
Servings 2 servings

Ingredients
  

  • 400 grams paneer, cut into equal sized cubes
  • butter or oil, as required to fry the tikkas
  • wooden or metal skewers

For the tandoori marinade (saffron)

  • 1/4 cup hung curd
  • 1 tsp lemon juice
  • 1 tsp mustard oil
  • 1 tbsp ginger garlic green chili paste
  • 1 medium sized tomato, deseeded and cut into big pieces
  • 1 tbsp besan
  • less than 1/2 tsp kashmiri chili powder
  • 1/4 tsp red chili powder
  • 1/8 tsp turmeric powder
  • less than 1/2 tsp tandoori masala
  • less than 1/2 tsp cumin powder
  • less than 1/2 tsp garam masala
  • 1/8 tsp black pepper powder
  • 1/8 tsp chaat masala
  • salt, as per taste

For the malai marinade (white)

  • 1/4 cup hung curd
  • 7 tbps fresh cream
  • 1 tbsp cashew paste
  • 1 tbsp ginger garlic green chili paste
  • half medium sized onion, cut into big pieces and petals seperated
  • 1 tbsp corn flour
  • 2 tbsp grated processed cheese
  • less than 1/2 tsp garam masala
  • less than 1/2 tsp cumin powder
  • 1/8 tsp chaat masala
  • 1/8 tsp amchur powder
  • less than 1/2 tsp white pepper powder
  • salt, as per taste

For the hariyali marinade (green)

  • 1/4 cup hung curd
  • 1 tsp lemon juice
  • 1 tbsp ginger garlic green chili paste
  • 1 tbsp besan
  • 1 tsp crushed kasuri methi
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 1/8 cup palak
  • 2 whole green chilies
  • 1/2 medium sized capsicum, deseeded and cut into big pieces
  • less than 1/2 tsp cumin powder
  • less than 1/2 tsp garam masala
  • 1/8 tsp black pepper powder
  • 1/8 tsp chaat masala
  • salt, as per taste

Instructions
 

To prepare tandoori tikka

  • Deseed the tomatoes and cut it into big pieces as shown in the picture. Prepare the other ingredients required for the tandoori tikka.
  • Except for the mustard oil and tomatoes, mix the rest of the ingredients listed under the tandoori marinade section. Heat the mustard oil until it smokes and add it to the marinade along with the paneer and the tomatoes and mix it well. Cover it and let it marinate for 30 minutes.

To prepare malai tikka

  • To make the cashew paste, soak a few cashews in warm water or milk for 20 minutes. Grind it into a smooth paste using only a little water or milk.
  • Cut the onions into cubes and separate the petals. Prepare the other ingredients required for the malai tikka.
  • Except for the onions, mix the rest of the ingredients listed under the malai marinade section. Add the paneer pieces and the onions and mix it well. Cover it and let it marinate for 30 minutes.

To prepare the hariyali tikka

  • Deseed the capsicum and cut it into big pieces as shown in the picture. Prepare the other ingredients required for the hariyali tikka.
  • Except for the capsicum, mix the rest of the ingredients listed under the hariyali marinade section. Add the paneer and the capsicum pieces and mix it well. Cover it and let it marinate for 30 minutes.

To prepare the Tiranga Tikka

  • If you are using a wooden skewer, then soak it in water for 10-15 minutes. Since I prepared it in a tawa, I used toothpicks to make the tikkas.
  • Thread the toothpicks or the skewers with the paneer and the cut vegetable. Add butter or oil to a tawa or grill pan and place the skewers and fry until it turns golden from all the sides.
  • Serve with cut onions and green chutney on the side.

Notes

  • I divided the paneer for the three tikkas, taking approximately 130-135 grams for each.
  • Cut the vegetables into big pieces as we do not want the vegetables to be cooked through. It should be still crunchy.
  • If you are using an oven, then you can cut the paneer into big pieces as well.
  • Since this is a theme based recipe, I have managed to stick on to the color for each marinade by modifying the original recipe a bit.
  • For each marinade, I have chosen a vegetable of the same color. You can include red capsicum instead of tomatoes in tandoori tikka and white onions instead of pink in malai tikka.
  • Always thread the vegetable as the first and the last to avoid the paneer from sliding while grilling them in an oven.
  • If you are using an oven, then apply some oil or melted butter on to the tikkas and then grill them at 430 F for 10 to 12 minutes and broil them for 2 to 3 minutes.
Keyword hariyali, malai, paneer, tandoori, tikka, Tiranga