We are here to rekindle your love for your country if you are feeling particularly patriotic. Tricolour Paneer Tikka is a delectable meal that will enhance the joy and festivities of the Republic Day and Independence Day celebrations. An incredible medley of spices and other ingredients come together to give a fiery, smoky treat that is sure to ignite your taste senses. This Independence Day, channel your love for your country by presenting this delight to all of your family members and friends and watch them be amazed by the burst of flavours that this dish emits.

This stunning treat has a mouthwatering flavour and also satisfies the soul because it is made with three different lovely colours: saffron, white, and green. Everyone drools and begs for more every time these juicy marinated paneer chunks are cooked with smoky flavours, which also produces a crispy and spicy essence. Tricoloured Paneer Tikka will spice up the enjoyment of each occasion and shower you with a ton of compliments and gratitude, making it the ideal treat for any party. What are you still holding out for? Simply enter the kitchen and start preparing the simplest of ingredients.

Ingredients :

240 gm Paneer

Curry Leaves as required

10 gm Cashew Nut paste

15 ml Mustard Oil

2 gm Mustard Seeds

For Marination

Salt as required

15 gm Garlic Paste

30 ml extra Virgin Olive Oil

5 gm red Chilli Powder

2 gm yellow Chilli Powder

10 gm Cheese Cubes

1 dash spice Cardamom

1 gm Fennel Seeds powder

20 gm Mint

3 green Chilli

15 gm Ginger paste

20 ml Lemon Juice

60 gm Hung Curd

2 gm Garam Masala Powder

2 dry Red Chilli

1 tablespoon Fresh Cream

1 gm White Pepper Powder

30 gm Coriander Leaves

2 gm kasoori Methi Leaves

1 tablespoon Chaat Masala Powder

Method:

Cut the paneer into six cubes to begin making this mouthwatering treat.  Now combine salt, lemon juice, olive oil, ginger, and garlic paste in a sizable mixing basin and make a smooth paste by thoroughly stirring. To begin marinating, add the paneer pieces to this mixture. Prepare three marinades , one for each colour. In a large mixing bowl, add 30 grams of hanging curd, red chilli powder, garam masala, and yellow chilli powder to make the saffron mix. Add the curry leaves, mustard seeds, and dry red chilies to the marinade after sautéing them in the mustard oil and stir thoroughly and set it aside. 

Take another mixing bowl and add 10 grams of hanging curd, cheese, fresh cream, cardamom powder, white pepper, and fennel powder to make the white mix. Combine all the ingredients thoroughly, then set the bowl aside. For the Hariyali mix (green), grind the coriander, mint, kasoori methi, and green chilies together to produce a paste. Add this paste, 20 grams of hanging curd, mustard oil, lemon juice, and chat masala powder together, and set the marinade aside. Next, divide the paneer pieces evenly into 3 groups of 2, for each colour. 

All of the paneer pieces should now be marinated in the appropriate marinade mixes, in other words, each coloured marinade should be applied to two pieces of paneer.  Allow the paneer to marinade for 30 to 60 minutes. Last but not least, use tandoor skewers to pierce the paneer pieces and arrange them according to the tricolour’s colour scheme, starting with the paneer pieces that are green and ending with saffron red. Till the paneer is thoroughly cooked, let it roast in oven. Serve them hot, fresh, and accompanied by mint chutney after transferring them to a platter. Enjoy!