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Almond Pesto And Paneer Tikka Recipe

Almond Pesto And Paneer Tikka
How to make Almond Pesto And Paneer Tikka

Paneer pieces filled with pesto, coated in a yellow marinade made of cream, coriander root and turmeric powder and pan-fried until perfection. This paneer tikka makes for an ideal starter to kick-start your Diwali dinner party.

  • Total Cook Time 25 mins
  • Prep Time 15 mins
  • Cook Time 10 mins
  • Recipe Servings4
  • Easy

Ingredients of Almond Pesto And Paneer Tikka

  • For paneer:
  • 250 gms Cottage cheese
  • 1/4 cup Almond flakes
  • 1/4 cup Fresh coriander leaves
  • 8-10 Basil leaves
  • 2 tsp Chopped ginger
  • 1 tsp Chopped green chilli
  • to taste Salt
  • 2 tbsp Grated parmesan cheese
  • 1/2 tsp Chaat masala
  • For marination:
  • 1/2 cup Fresh cream
  • 1/2 tsp Chopped fresh coriander roots
  • A pinch of Green cardamom powder
  • A pinch of Turmeric powder
  • to taste Salt
  • 1 tbsp Refined oil

How to Make Almond Pesto And Paneer Tikka

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Roast the almond flakes in preheated oven at 180 degree Celsius for 4 minutes and crush it to powder form once cooled.
Blend fresh basil, coriander leaves, chopped ginger, chopped green chilli, chaat masala and salt to coarse paste.
In a bowl; take out blended mix and add grated parmesan cheese, crushed almonds and mix it well.
In a bowl, mix fresh cream, chopped fresh coriander roots, green cardamom powder and a pinch of turmeric powder to get a pale yellow colour marinate. Adjust the seasoning with salt.
Cut the paneer in 2'x2' size with 1' of thickness. Slit paneer pieces from centre to fill it with pesto.
Fill in pesto mix inside the slit. Coat the paneer with yellow marinate.
Heat refined oil in pan, sear marinated paneer evenly on both sides to get golden brown colour.
Once done, take off paneer from pan and serve hot with chutney.
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