Tandoori Paneer Tikka Recipe
- 1½ cups Cottage cheese/Paneer (cubed)
- 1 Medium Red bell pepper (cubed)
- 1 Medium Yellow bell pepper (cubed)
- 1 Medium Green bell pepper (cubed)
- 1 large Onion (cubed)
- 1 cup Hung curd/Greek yogurt (made from 2 cup of normal curd)
- 1 Tbsp. Ginger garlic paste (I used freshly crushed ginger garlic)
- 1 Tsp. Carom seeds
- 1 Tsp. Kashmiri red chili powder
- ½ Tsp. Turmeric powder
- 1 Tsp. Cumin seeds powder
- ½ Tsp. Garam masala powder
- 1 Tsp. Dry mango powder
- 1 Tsp. Dry fenugreek Leaves/Kasuri Methi Dry fenugreek Leaves/Kasuri Methi
- 1 Tsp. Chaat masala
- ½ Tsp. Black pepper powder
- ½ Tsp. Black salt
- 1 Tbsp. Gram flour/Besan
- 2 Tbsp. Mustard oil
- 1.5 Tsp. Lemon juice (skip if yogurt is sour)
- 2 Tbsp. Oil
- Mint Coriander Chutney (For Serving)
- Sliced onion (For Serving)
- Chaat masala (For Serving)
- Lemon wedges (For Serving)
Add the curd to a muslin cloth and squeeze off excess whey. Make a knot and allow whey to drip off completely by hanging inside the refrigerator.
Skip this step if you have ready hung Curd or you can use greek yogurt too.
Chop all the veggies in square shaped cube around 1-1½ inch (Bring all the veggie at room temp, using right away from the fridge will make them soggy)
Dice the paneer in square shaped cubes around 1-1½ inch. Keep the cubed veggies and paneer aside.
Mix all dry spices and besan.
In a large mixing bowl take hung curd and whisk lightly until smoothens.
Add 1 tbsp. ginger garlic paste or crushed ginger garlic to the curd. Mix well.
Add other all dry spices including salt.
Now heat mustard oil and add to the mix. Add the veggies and paneer to the marinade. Add lemon juice if required.
Mix and keep the marinade in refrigerator for at least 2 hours to marinate well. Overnight works too.
While marinade is resting, soak or rinse the bamboo skewers before using.
After 2 hours take out the mix from refrigerator and skew the paneer, bell paper of each color and onion alternately on skewers.
Preheat the oven at 230-240 degree Celsius.
Arrange the skewers on a rack or on a plate. Brush some oil on the veggies and paneer and place the tray on top rack.
After 10 minutes, turn the skewers, brush some more oil and grill further for 8-10 minutes or until the paneer turns golden and slightly charred. Don’t overcook the paneer as paneer might become rubbery, dry and hard.
Broil for 1 to 2 minutes for browning and smoky flavor.
Arrange the Panner Tikka on a plate and sprinkle some chaat masala. Serve hot Panner Tikka with Mint Coriander Chutney and onion rings with lemon wedges.
To make Paneer Tikka on Tava/Griddle
- Use a nonstick tava so that paneer does not stick while frying.
- Add 2 Tbsp. besan in the marinade. This will prevent the paneer from sticking to the tava and will give a nice taste.
- Heat a tawa with oil, add it to the tawa and fry till the marinade dries up, flipping the pieces to all sides. It takes only 2 to 3 minutes to cook.
- Do not overdo, paneer turns rubbery and hard.
To make Paneer Tikka on Grill/Barbecue
- You can also grill or barbeque the paneer tikka.
- Arrange the veggies and paneer on skewer. Spray some oil and barbecue.
Others
- For best result marinate the veggies and paneer for at least 2 hours or more.
- You can also keep the marinated paneer overnight in the fridge.
- The veggies used can be of your choice. I used red, yellow/orange and green bell pepper with onions. you can use baby corn, mushrooms, cauliflower, tomatoes, broccoli etc.
- Don’t overcook the paneer as paneer might become rubbery, dry and hard.
- Click here for Mint Coriander Chutney and Hung Curd recipes.
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