Name: Tawa Paneer Tikka (No Onion)
Yield: 4 servings
Ingredients: Paneer (cow's milk) — 2-cm cubes (250 g); Hung curd — ⅓ cup (80 g); Capsicum — cubes (80 g); Ginger, fresh — 1½ tsp (8 g); Turmeric powder — ⅛ tsp (0.5 g); Kashmiri chilli powder (mild) — pinch Kashmiri (0.5 g); Coriander seed / powder — 1 tsp (2 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Lemon juice — 2 tsp (10 ml); Rock salt (sendha namak) — ½ tsp scant (2.5 g); Ghee (cow) — 2 tsp (10 g)

Method

How to cook it

Step 1: Mix hung curd with spices, lemon and salt; coat paneer and capsicum; rest 30 minutes.
Step 2: Cook on a ghee-smeared tawa on medium 2 minutes per side.
Step 3: Serve warm with mint chutney.

Nutrition

Per serving, estimated

217kcal

Energy

13.6g

Protein

16.6g

Fat

3.4g

Carbohydrate

0.6g

Fibre

0.6g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Vol I · Jan 2

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Vol I · Jan 3

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Vol I · Jan 4

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Tawa Paneer Tikka (No Onion)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Evening Snacks (Steamed, Baked & Light)

Khandvi (Soft Gram-Flour Rolls)

Steamed Arbi Patra (Colocasia-Leaf Rolls)

Moong Sundal (Soft)

Steamed Kosambari (Moong Dal Salad)

Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

Sarson–Palak–Bathua Saag (Sattvic)

Gajar–Matar–Shakarkandi Soft Sabzi

Haldi–Adrak–Gud Kadha

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Paneer (cow's milk)	2-cm cubes	250 g	1250 g
Hung curd	⅓ cup	80 g	400 g
Capsicum	cubes	80 g	400 g
Ginger, fresh	1½ tsp	8 g	40 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Kashmiri chilli powder (mild)	pinch Kashmiri	0.5 g	2.5 g
Coriander seed / powder	1 tsp	2 g	10 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Lemon juice	2 tsp	10 ml	50 ml
Rock salt (sendha namak)	½ tsp scant	2.5 g	12.5 g
Ghee (cow)	2 tsp	10 g	50 g