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Preparation Time : 25
Cook Time : 40
Total Time : 65
bhetki fish boneless 15 pieces,cubed
salt 1 tablespoon
hung curd 100 gram
mustard oil 1 tablespoon
cooking oil 3 tablespoon
Tandoori Masala 2 tablespoons
gram flour roasted in butter 1 tablespoon
1 green capsicum cubed
ginger garlic paste 2 tablespoon
fresh cream 2 tablespoon
pepper powder 2 tablespoons
cashew nut paste 1 tablespoon
turmeric powder 1 teaspoon
cumin powder 1 tablespoon
cinnamon 3 inch
green cardamom 6 pieces
lime juice 1 tablespoon
4 Cherry tomatoes
1/2 cup onion boiled and paste
Roasted and dried fenugreek leaves 1 tablespoon
chopped coriander 1/2 cup
grated Mozzarella cheese 1/2 cup
mixed herb 2 tablespoon
60 ml vinegar
1 ltr. full fat milk
150 ml fresh cream
1 teaspoon Chilli flakes
To make herbed paneer- Boil the milk in a non stick pan.
add mixed herb and cream and boil again.
now add vinegar and wait until the milk curdles.
placee the curdle milk in a Muslim cloth and tie a tight knot.
keep a perforated plate on another bowl.
now keep the muslin cloth with curdled milk on that bowl.
place a heavy weight on it for 2 hours.
open the muslin cloth and your mixed herbed paneer is ready
Marinate fish pieces for 15 minutes with 50gm curd,pepper powder,salt,lime juice,capsicum,1 tbsp ginger garlic paste,mustard oil,gram flour,tandoori masala,chopped coriander.
arrange the fish pieces on skewer and grill them in a preheated oven for 20 minutes at 180 degree Celsius.
To cook gravy- heat the oil in a pan.
Add cinnamon and cardamom.
now add boiled onion paste and cook until raw flavour has gone.
cook 4 minutes with ginger garlic paste, Cherry tomato, cumin powder, pepper powder,turmeric powder.
now add cashew nut paste and rest of the curd and cook well
now add water and boil for sometime
now add fresh cream and roasted fenugreek leaves
put the gravy in a bowl and then add herbed cream paneer and cheese from top.
bake in preheated oven for 10 minutes at 180 degree Celsius
add fish tikka in creamy herbed cheesy Gravy and serve hot.
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