Paneer Tikka Garlic Bread
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Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Paneer Tikka Garlic Bread
0.0 out of 5 stars (based on 0 reviews)
servings
4
prep time
20 min
cook time
40 min
Ingredients
Gravy
- 2-3 tomatoes, sliced
- 1 onion, sliced
- 7 cloves garlic
- 1/2 inch ginger
- 11 cashews
- 1 cardamom
- 1 small cinnamon stick
- 1 small bay leaf, remove before blending
- 1 clove
- 1 tsp oil
- salt and pepper, to taste
- 1 tsp garam masala
- 1/2 tsp kasuri methi
- 1 tbsp chilli powder
- 1 tsp sugar
- 2 tbsp cream
- handful of fresh coriander
Paneer Tikka Marinade
- 200 g paneer
- 1/4 cup hung curd
- 1/2 tbsp gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tbsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp kasuri methi
- 1/2 tsp coriander powder
- 1/4 tsp mango powder
- 1/2 tsp chaat masala
- 1/2 tsp cumin powder
- salt and pepper to taste
- 1 tsp lemon juice
- 1 tsp mustard oil
Garlic Butter
- 1/4 cup (50 g) butter, softened
- 7 garlic cloves, finely minced
- 1 tbsp chilli oil, according to spice tolerance
- salt and pepper to taste
- 1 tbsp grated parmesan or processed cheese, optional
- 1 tbsp coriander, finely chopped
More
- bread of choice
- 1/2 cup mozarella, grated
- 1/2 cup processed cheese, grated
- pickled red peppers
- pickled jalapeno
Equipment
Instructions:
- For the gravy: Add tomatoes, onion, garlic, cashews, whole spices, salt, pepper and mustard oil to an airfryer safe dish. Give everything a good mix and airfry at 180°C for 20–30 minutes until the vegetables are soft, roasted and lightly charred around the edges. You can also cook everything on a pan till the tomatoes are mushy.
-
Transfer everything to a blender along with garam masala, kasuri methi, chilli powder, sugar, cream, fresh coriander and a splash of water if needed. Blend until smooth and creamy. The gravy should be quite thick and spreadable rather than thin as we’ll be using it as a layer on the garlic bread.
Note: I accidentally forgot to roast my cashews with the vegetables while filming so I simply added roasted cashews while blending. Either method works. - For the garlic butter: To a bowl, add softened butter, finely chopped garlic, coriander, grated processed cheese, chilli oil, pepper and salt to taste. Give everything a really good mix until you have a flavourful garlic butter.
- Assembly: Slice your bread in half, I used a ciabatta made with my focaccia dough recipe (full recipe coming soon). Spread a generous layer of garlic butter over the bread, followed by the tikka gravy. Arrange the marinated paneer on top and finish with a layer of cheese, pickled red peppers and jalapeños.
- Airfry at 180°C for 10–13 minutes or bake at 180°C for 15-20 minutes till the bread is crisp, the paneer is cooked through and the cheese is melted.
- Slice and serve with more gravy and mint mayonnaise, enjoyy!
Recipe Video
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