Serves 4
205 min
Paneer Tikka
Recipe GLPRda481914ff53dc
Marinated paneer cheese and bell peppers grilled until golden and tender. Cubes of paneer are coated in a spiced yogurt marinade infused with ginger, garlic, and traditional Indian spices, then threaded onto skewers with colorful peppers and onions. Grilled to perfection, this protein-rich appetizer is served with lemon wedges and fresh chutneys for an authentic Indian experience.
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Ingredients
½ cup Thick hung yogurt
1½ teaspoon Red chili powder (Kashmiri for color)
1 teaspoon Coriander powder
½ teaspoon Cumin powder
½ teaspoon Fennel seeds powder
½ teaspoon Garam masala
1 teaspoon Chaat masala
1 teaspoon Aamchur powder (dried mango)
1 teaspoon Kasoori methi (dried fenugreek leaves)
¼ teaspoon Black pepper powder
to taste Salt
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1½ teaspoon Lemon juice
200 grams Paneer cheese
⅓ cup Red bell pepper
⅓ cup Green bell pepper
⅓ cup Yellow bell pepper
½ cup Onion
⅓ cup Tomato
as needed Oil for brushing
for serving Lemon wedges for serving
for serving Mint or coriander chutney for serving
Directions
Strain 1 cup of plain yogurt through cheesecloth or a fine strainer suspended over a bowl for about 1 hour in the refrigerator. This removes excess water and yields approximately ½ cup of thick, hung yogurt. Transfer the thick yogurt to a mixing bowl.
To the hung yogurt, add the red chili powder, coriander powder, cumin powder, fennel seeds powder, garam masala, chaat masala, aamchur powder, kasoori methi, black pepper powder, and salt. Stir thoroughly to combine all dry spices evenly throughout the yogurt base.
Add the ginger paste and garlic paste to the spiced yogurt mixture. Mix well until the pastes are fully incorporated and the marinade is smooth and uniform in color.
Stir in the lemon juice and mix until completely blended. The marinade is now ready for use.
Cut the paneer into 1-inch cubes. Cut the red bell pepper, green bell pepper, yellow bell pepper, onion, and tomato into 1-inch pieces, keeping all pieces roughly the same size.
Add the paneer cubes and vegetable pieces to the marinade. Using clean hands, gently toss until all pieces are evenly coated with the spiced yogurt mixture. Cover the bowl with plastic wrap or a plate and refrigerate for at least 2 hours, preferably longer.
If using wooden skewers, soak them in water for 10–15 minutes before use, then pat dry with a towel. Metal skewers do not require soaking.
Preheat the oven to 350°F (180°C) for at least 10 minutes. Line a baking tray with aluminum foil and lightly grease it with oil or nonstick cooking spray to prevent sticking.
Thread the marinated paneer and vegetables onto skewers, alternating pieces so that each vegetable piece is positioned between two paneer pieces. This ensures even distribution and an attractive appearance.
Generously brush oil on all sides of the threaded skewers. The oil keeps the paneer moist during baking and prevents it from drying out.
Place the prepared skewers on the oiled baking tray and bake in the preheated oven for 10–12 minutes.
Remove the skewers from the oven, carefully flip them, and brush the other sides with additional oil.
Return to the oven and bake for another 10–12 minutes until the paneer is lightly golden and the vegetables are cooked through.
Heat a nonstick tawa (griddle) or skillet over medium heat. Once hot, place the baked skewers on the hot surface and shallow-fry them, turning to cook all sides until golden brown, about 2–3 minutes total.
Transfer the cooked paneer tikka to a serving plate. Serve hot with lemon wedges and mint or coriander chutney on the side.
