Name: Beetroot Paneer Tikka
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp dried fenugreek leaves, rubbed between your palms; ½ tsp Garam Masala; ½ tsp salt; 3 tbsp gram flour; 2 large or 4 small cooked beetroots (beets), blended; ¼ tsp black salt; Mixed salad leaves; Grilled naan or flatbread of your choice; 2 tbsp edible mustard oil, or any cooking oil of your choice; 1 tbsp melted ghee, for brushing the cooked tikka; 2 red onions, cut into wedges and separated into petals; 2 thin red chillies, minced; 1½ tsp minced root ginger; 1 tbsp lemon juice; 400 g (14 oz) paneer, cut into large chunks; ½ tsp freshly ground black pepper; 3 garlic cloves, crushed; 1 tsp ground cumin seeds; 2 green bell peppers, cut into large squares; 100 g (3½ oz/scant ½ cup) plain yogurt; 2 green cardamom pods, seeds ground; 1 tsp ground coriander seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

My favourite part of this recipe is whisking the blitzed beetroot (beets) in with the yogurt and watching it turn dusky pink. To partially temper the spices, pour smoking hot oil onto the marinade and mix to see the colour change yet again. It’s like a mood ring, except there’s only ever one mood and that’s ‘hungry’.

Ingredients

400 g (14 oz) paneer, cut into large chunks
2 green bell peppers, cut into large squares<

Method

Soak 6 large wooden kebab skewers in cold water for 1 hour, or alternatively use metal skewers.
Roast the gram flour in a dry pan until lightly toasted. It will turn a few shades darker and smell nutty. Set aside.
In a large bowl, whisk together all the ingredients for the marinade, including the roasted gram flour but do not add the oil yet. Heat the

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Beetroot Paneer Tikka

Ingredients

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