Malai Paneer & Broccoli Tikka

Ingredients

• 200 gram paneer (cut into cubes)
• 1-1/2 cup broccoli florets
• 1/2 cup thick curd
• 2 tbsp fresh malai
• 2 tbsp grated cheese
• 1-1/2 tbsp roasted besan
• 1 tbsp ginger garlic paste
• 1 tbsp kebab masala
• 1 tsp kasuri methi
• 1/2 tsp black pepper powder
• 1/4 tsp nutmeg powder
• Salt to taste
• 1 tbsp Oil or butter
• Green chutney
• Lemon wedges
• Onion rings

Steps

1. Blanch the broccoli: Bring water to a boil, add broccoli florets and blanch for 2–3 minutes. Drain immediately and transfer to cold water. Pat dry and keep aside.
2. Prepare the marinade: In a bowl, whisk the curd until smooth. Add malai, grated cheese, ginger-garlic paste, roasted besan, kasuri methi, salt and all the spices. Mix well to form a thick, creamy marinade.
3. Marinate paneer & broccoli: Add paneer cubes and blanched broccoli to the marinade. Gently coat everything well. Cover and rest for at least 20–30 minutes.
4. Grill the tikka: Heat a grill pan and grease lightly with oil or butter. Place the marinated paneer and broccoli in a single layer. Grill on medium heat, turning occasionally, until golden and lightly charred from all sides.
5. Serve hot: Remove from the pan and serve immediately with green chutney, lemon wedges and onion rings.