Paneer Tikka

Paneer Tikka recipe with step by step photos. It is one of the most famous Indian vegetarian appetizers all around the world. This recipe is especially good for the quarantine time since we can get restaurant-like taste easily at home and it is very healthy! These paneer cubes are packed with healthy proteins and fats that are perfect for the general health of our bodies. So what are you waiting for? Go ahead and try it right now!

Furthermore, I would like to give some suggestions for making the perfect paneer tikka recipe. Firstly, try to use greek yogurt or hung curd rather than using normal yogurt. If you use normal yogurt, it will let out a lot of whey water while marinating and grilling. Also, marinate the paneer cubes for at least 2 hours. You can also keep the marinated Paneer overnight in the refrigerator. The longer it marinates, the more tastier and more flavorful tikka can be made. Secondly, while grilling, the paneer cubes and veggies can become dry. So brushing oil is a must one. Also, don’t overcook it. If you grill more than 15 mins then paneer cubes become rubbery. Finally, If you are making paneer tikka masala gravy,then you can use that extra marinade in the gravy.

You can also like my other paneer recipes like Palak Paneer, Paneer Jalfrezi, Mattar Paneer Masala, Kadai Paneer, Shahi Paneer, Paneer 65, Paneer Soya bite Korma, Paneer Lababdar, Paneer Butter Masala, Spicy Paneer Tacos, Paneer Bhurji and Palak Paneer Paratha.

Paneer Tikka 2020-06-29 03:22:40

Paneer Tikka

Serves 4
Prep Time: 02:45
Cook Time: 00:15
Total Time: 03:00

Ingredients

• 250 grams paneer
• 1 medium sized onion
• 1 cup diced mixed capsicums
• 3 to 4 wooden skewers
• 200 grams hung curd or greek yogurt
• 1 tbsp ginger and garlic paste
• 2 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tsp dry mango powder
• 1/2 tsp garam masala powder
• 1 tsp chaat masala
• 1/2 tsp black pepper powder
• 2 tbsp olive oil
• 2 tsp fresh lemon juice
• 1 tsp ajwain (carom seeds)
• 1&1/2 tsp crushed kasoori methi / dried fenugreek leaves
• 1/2 tsp or as needed salt
• 2 tbsp olive oil
• 1/4 tsp red chili powder or paprika

Instructions

• Cut the whole paneer into square shaped cubes.
• Dice the onion and capsicums into 1.5 inches square pieces.
• In a wide bowl, place the hung curd or greek yogurt and whisk it lightly until it becomes smooth.
• Then add ginger garlic paste, all the spice powders (given under "Marination"), salt, lemon juice and olive oil.
• Mix well until well combined. Check the taste and add more seasonings if needed.
• Then add crushed dried fenugreek leaves and mix.
• Also, add carom seeds/ajwain seeds and mix well.
• Now add the diced onions, capsicums and paneer cubes. Mix them gently with the marinade.
• Cover the bowl and marinate for at least 2 hours.
• Soak the bamboo skewers in water for 30 mins.
• Meanwhile, preheat the oven for at least 15 mins at upper grill mode.
• Then place the aluminum foil on the baking tray.
• Insert the paneer cubes and the veggies alternately into the skewer and discard the extra marinade.
• Then place the skewers on the baking tray.
• In a small bowl, add 2 tbsp of olive oil and 1/4 tsp red chilli powder and mix well until well combined.
• By using the cooking brush, grease the chili oil on the paneer and veg pieces.
• Then grill the paneer for 7 to 8 mins.
• Flip the skewers, repeat brushing the chili oil and grill for 7 more mins or till the edges of the paneer are slightly charred.
• Remove from the oven and sprinkle some lemon juice and chat masala over the tikka.
• Serve Paneer Tikka with green chutney and lemon wedges with onion rings.

By Santhi Therese
The Indian Claypot

Place a filter over a bowl to collect whey. Spread a muslin or cheese cloth over the filter. Then place the yogurt .

and cover it as shown in the picture and leave it for 30 mins. so that
the whey drips to the bowl. After 30 mins, you will get a hung curd

In a wide bowl, place the hung curd or greek yogurt and whisk it lightly
until it becomes smooth.

Then add ginger garlic paste, all the spice powders (given under “Marination”),
salt, lemon juice and olive oil.

Mix well until well combined. Check the taste and add more seasonings if needed.

Then add crushed dried fenugreek leaves and mix.

Also, add carom seeds/ajwain seeds and mix well.

Now add the diced onions, capsicums and paneer cubes.

Mix them gently with the marinade. Then cover the bowl and marinate for at least 2 hours.

Soak the bamboo skewers in water for 30 mins.

Meanwhile, preheat the oven for at least 15 mins at upper grill mode.
Then place the aluminum foil on the baking tray. Insert the paneer cubes
and the veggies alternately into the skewer and discard the extra marinade.
Then place the skewers on the baking tray.

In a small bowl, add 2 tbsp of olive oil and 1/4 tsp red chilli powder and
mix well until well combined.

By using the cooking brush, grease the chili oil on the paneer and veg pieces.
Then grill the paneer for 7 to 8 mins. Remove from the oven and flip the skewers, repeat brushing the chili oil and grill for another 7 mins or till the edges of the paneer are slightly charred. Remove from the oven and sprinkle some lemon juice and chat masala over the tikka. Serve Paneer Tikka with green chutney and
lemon wedges with onion rings.