Brighten up your party tonight with this amazingly spicy THECHA PANEER TIKKA. Thecha is a traditional Maharashtrian chutney that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth, chapatti, etc. It is also called Hirvi Mirchi Thecha in the local lingo. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves with stems and peanuts.
Coming back to the recipe, this particular dish of paneer is marinated with the thecha chutney and pan fried till well browned on all sides. Serve as an appetizer with green chutney, any dip, mayo or tomato sauce. My personal choice is tomato sauce as both sweet and spicy goes well hand in hand. So check out the step by step pictorial recipe to prepare these yummy small bites.
You can substitute hot chilies with some green chili pepper if you wish, to have less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. You can refrigerate it for a couple of days to be had later. So these Thecha Paneer Tikka is to die for and is a perfect party recipe.
- 1/2 cup green chilies, roughly chopped
- 8-10 garlic cloves, crushed
- 1/3 cup roasted peanuts
- 1/4 tsp. asafoetida
- 1/2 cup coriander leaves with stems
- 1 tsp. cumin seeds
- 1 tsp. oil
- salt to taste
- 1 tsp. lime juice
- 300 gms. Paneer cubes
Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.
Add the coriander leaves + stems, asafoetida and salt to taste. Give it a stir and switch off the flame. Allow it to cool down.
Add the roasted peanuts and then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water).
When done, drizzle some lime juice. Coat all the paneer cubes with the thecha.
Heat oil in a pan / grill pan and fry them, few at a time, till well browned on all sides.
Serve hot as an appetizer with green chutney, any dip, mayonnaise or tomato sauce.
Heat oil & sauté garlic, green chilies & cumin seeds for 2-3 minutes.
Add coriander leaves + stems, asafoetida & salt. Mix well & switch off the flame.
Allow it to cool down.
Add the roasted peanuts.
Pound them in a mortar & pestle into a coarse consistency.
Drizzle some lime juice.
Cut the paneer into cubes.
Coat all the paneer cubes with the thecha.
Heat oil & fry them, few at a time, till well browned on all sides.
Fry the remaining cubes and transfer to a plate.
Serve hot as an appetizer with green chutney, any dip, mayonnaise or tomato sauce.
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