Imagine having the Indian flag being represented by bold flavors on a plate. Three distinct marinades create India’s tricolor flag with his showstopping appetizer. Creamy malai, vibrant hariyali, and classic tikka flavors join to create one stunning dish. Aspiring chef, Janam Gupta flaunts his cooking skills with a dish that does justice to the Indian flag.

Ingredients:

  • 750g paneer (cubed, separated into three parts)
  • Optional: cubed onion, bell pepper, and potato (for skewering)
  • Piece of coal (optional)

For Tandoori Paneer Tikka (Orange):

  • ½ cup thick yogurt
  • 2 tsp. Kashmiri red chili powder
  • ½ tsp. turmeric
  • 1 tsp. roasted besan (gram flour)
  • 1 tsp. coriander powder
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. mustard oil
  • 1 tsp. cinnamon
  • ½ tsp. clove powder
  • ½ tsp. cardamom powder
  • 1 tsp. kasoori methi 
  • salt to taste
  • 1 tbsp. lemon juice 

For Hariyali Paneer Tikka (Green):

  • 1/3 cup thick yogurt
  • 1 cup fresh coriander leaves
  • ¼ cup mint leaves
  • 2–4 green chilies
  • 1-inch ginger
  • 3–4 garlic cloves
  • 2 tsp. chaat masala 
  • 1 tsp. cumin seeds
  • 1 tbsp. lemon juice
  • 1 tbsp. oil
  • salt to taste

For Malai Paneer Tikka (White):

  • 15-20 cashews (soaked 15 mins)
  • ½ cup thick yogurt
  • ½ onion (diced)
  • 1 green chili (optional)
  • ½ inch ginger
  • 2-3 cloves garlic
  • ½ tsp. black pepper powder
  • ½ tsp. cardamom powder (optional)
  • salt to taste
  • 1 tbsp. oil or melted butter

Method:

Tandoori Paneer Tikka

  1. Whisk all spices and ingredients with mustard oil. Thoroughly mix in yogurt and besan. 

Hariyali Paneer Tikka

  1. Blend coriander, mint, green chilies, cumin, ginger, garlic, lemon juice with some oil into a coarse paste.
  2. Mix this paste into yogurt along with chaat masala and salt.

Malai Paneer Tikka

  1. Blend soaked cashews, onion, ginger, garlic, green chili (if using).
  2. Add black pepper, cardamom powder, salt, and oil.

Marinate and Cooking

  1. Marinate all paneer and vegetables for at least 1 hour. 
  2. Preheat oven to 425°F.
  3. Skewer and bake for 15 minutes, turning halfway through.
  4. Serve with lemon wedge and garnish with chopped coriander. 

Optional: Place all the cooked paneer and vegetables into one bowl. Insert a small bowl inside and place a lit coal to add the smokey flavor. Cover and let rest for 2-3 minutes.

 

Photo: Janam A. Gupta/Siliconeer