The Indian fare is full of creamy, hot, spicy curries. Be it a meaty delight like a chicken dish or a paneer-based dish, gravies are a staple of Indian meals. In fact, it is often said that the curry originated in India though the claims have been contested. Now, when it’s time for lunch, you might be looking for ways to make it quick and easy, right? You might resort to some leftovers on certain days or prepare a one-pot rice dish since it is made quickly. How about we tell you that you have taste and nutrition in one meal. Yes, that is very much possible. This amazing restaurant in Delhi’s Connaught Place market offers some of the best lunch dishes that you can devour to the core. Ardor 2.1 is a well-known for its large and luscious thalis that people find difficult to finish.
From bhaturas, naans and biryanis to chicken curries, paneer lababdar and kebabs, the thalis are full of vegetarian and non-vegetarian appetizers and main course along with sides. They also have some yummy desserts that arrive at the end. The thalis usually revolve around certain themes like a thali based on India’s map and more. These thalis are composed of a range of delicacies to suit the theme. In fact, several challenges have also taken place around these thalis. Since they have such yummy food, our favourite pick was their ajwaini paneer tikka.
Yes, it was so light and refreshing yet so filling. The soft cubes of paneer marinated in a light spice mixture made it so appetizing that we couldn’t resist dipping one tikka after another into their flavourful mint chutney. Paired with some onions and bell peppers, the lightly-roasted paneer was an explosion of flavours in the mouth. Don’t believe us? That’s why we’ve fetched the Ajwaini Paneer Tikka recipe by Chef Kailash of Ardor 2.1 for you today.
Ajwaini Paneer Tikka
Ingredients
- Paneer - 230 gms
- Ginger- 5 gms
- Garlic- 5 gms
- Garam masala- 5 gms
- Curd- 80 gms
- Lemon- 20 gms
- Mustard oil- 50 gms
- Kastoori methi- 2 gms
- Black salt- 2 gms
- Ajwain- 3 gms
- Haldi powder- 3 gms
- Coriander- 10 gms
- Besan- 6 gms
- Salt- 3 gms
- Butter- 10 gms
- Cream- 10 gms
Method
- Add yogurt, ginger garlic paste, kasuri methi, mustard oil, degi mirch and haldi powder in a bowl and mix well.
- Add salt and carom seeds and combine it all together mix well. Add roasted gram flour and mix well.
- Set aside for some time.
- Prepare the marinade. Chop green and red bell peppers, onions and paneer cubes in a bowl. Coat the veggies and paneer with the prepared mixture.
- Set the vegetables and paneer on a skewer, place an onion, a bell pepper and paneer in this order.
- Heat mustard oil on a grill pan till smoke starts coming and add some butter to it. Roast the prepared paneer tikka skewers on the oven.
- Baste with butter and cook from all sides.
- Serve with mint sauce.