Paneer Til Tinka
Top Rated Recipe
Key Details:
prep time: 10 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: Indian
Key Ingredients:
Cottage cheese (paneer)
Sesame seeds
Cashewnut paste
Ginger-garic paste
Hung yogurt
Fresh cream
About Paneer Til Tinka
Table of Contents
Cottage cheese batons
skewered, coated with a spicy marination, rolled in sesame seeds and shallow-fried
- Cottage cheese (paneer), cut into finger sized batons 220 gms
- Toasted sesame seeds, to coat ½ cup
- Sesame seed paste (optional) 1 tsp
- Cashewnut paste 1 tbsp
Step 1. Take cashewnut paste in a bowl, add ginger paste, sesame seed paste (optional), hung yogurt, green cardamom powder, green chilli, coriander leaves, cream and salt and mix well.
Step 2. Skewer each cottage cheese batons onto a satay stick. Spread toasted sesame seeds on a plate.
Read MoreIngredients
- Cottage cheese (paneer), cut into finger sized batons 220 gms
- Toasted sesame seeds, to coat ½ cup
- Sesame seed paste (optional) 1 tsp
- Cashewnut paste 1 tbsp
- Ginger paste ½ tsp
- Hung yogurt 2 tbsps
- Green cardamom powder ½ tsp
- Green chilli, chopped 1 tsp
- Fresh coriander leaves, chopped 1 tsp
- Fresh cream 1 tbsp
- Salt to taste
- Oil to shallow-fry
- Chutney to serve
How to Make Paneer Til Tinka (Stepwise Photos)
Method
- Take cashewnut paste in a bowl, add ginger paste, sesame seed paste (optional), hung yogurt, green cardamom powder, green chilli, coriander leaves, cream and salt and mix well.
- Skewer each cottage cheese batons onto a satay stick. Spread toasted sesame seeds on a plate.
- Coat the batons with the prepared paste, roll in sesame seeds (white) till they are covered all around.
- Heat sufficient oil in a non-stick pan, place the satay sticks in it and shallow-fry, rotating the sticks till the cottage cheese is golden and evenly cooked all around.
- Arrange them on a serving platter and serve hot.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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