Paneer tikka

Paneer tikkaΒ is a delicious appetizer, popular in the menu of most restaurants all over India. It is a great vegetarian alternative to its non-vegetarian counterpart – chicken tikka! I love paneer and happily enjoy having it whenever we dine out! Besides, I often cook with paneer on days when we just have veg. I love how paneer draws in flavors of anything you add to it, so one can add so many different and exciting flavors!


Paneer tikka is really simple to prepare at home even if you don’t own a tandoor, which I’m sure, not many do!Β All you have to do is marinate paneer in yogurt and a couple of spices, then grill it in the oven or a stove top works just as great! Adding veggies is totally optional, but they add a wonderful dimension to the creamy and grilled paneer. I love to use bell peppers and onions, the roasted and sweet flavors complement the grilled paneer very well.

So I prepared a total of 4 skewers, 4 big cubes of paneer along with onions and bell pepper cubes on each. We enjoyed 2 skewers as an appetizer & I used the remaining 2 to make a sequel to this dish – Paneer tikka masala, which I shall share soon enough in a couple of weeks. For a non-vegetarian version, simply replace paneer with chicken, except the grilling times will vary. For now, let’s make some yummy paneer tikkas πŸ™‚

Looking for more vegetarian Indian appetizers, you may also like-

Step by step instructions

1.In a large mixing bowl, add in the hung curd. Whisk well to make it very smooth and lump free.

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2.Next add in Kashmiri chilli powder, garam masala, coriander powder, cumin powder, dry roasted and crushed kasoori methi, tandoori masala, ginger garlic paste, 1/2 tsp chaat masala, mustard oil, lemon juice, roasted gram flour and salt to taste. Whisk well to form a smooth marinade.

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3.Add in the paneer and veggies and mix well to coat it gently with the marinade. Cover with a cling wrap and let it marinate for about an hour.

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4.If using wooden skewers, place them in water about 30 minutes. Meanwhile, remove the paneer marinade and let it come to room temperature. Also, pre heat the oven to 450 F.Β Skewer the paneer and the veggies alternatively. Baste with little oil

Oven method: Bake the tikkas for about 18-20 minutes or until evenly browned on all sides, turning sides in between, basting with more oil as required.

Stovetop method: Heat oil in a tava or a griddle, add the prepared skewers, let it get a nice sear for about 2 minutes on medium heat, then flip and cook on all sides, till it is nicely grilled and charred from all sides.

5.Remove from the oven/griddle, and sprinkle chaat masala. Serve with some onion rings /sliced onions, lemon wedges , and cilantro mint chutney.

Paneer tikka

Prep Time: 1 hour, 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 35 minutes

Serving Size: 4 people

Paneer tikka

Paneer marinated in yogurt and spices and grilled to perfection! A delicious and fuss-free appetizer to serve at your next party!

Ingredients

  • 400 grams / 14 oz paneer (Indian cottage cheese)
  • For the marinade
  • 1 cup hung curd / Greek yogurt
  • 1 tbsp Kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1 tsp dry roasted and crushed kasoori methi (dried fenugreek leaves)
  • 1 tbsp lemon juice
  • 1 tsp tandoori masala, optional
  • 1 tbsp ginger garlic paste
  • 1/2 tbsp mustard oil
  • 1 to 2 tbsp roasted gram flour (besan)
  • 1/2 tsp chaat masala
  • Salt, to taste
  • Other ingredients
  • 1 cup onion cubes
  • 1 & 1/4 cup bell pepper cubes
  • Oil, as required for basting
  • 1/2 tsp chaat masala

Instructions

  1. In a large mixing bowl, add in the hung curd. Whisk well to make it very smooth and lump free.
  2. Next add in Kashmiri chilli powder, garam masala, coriander powder, cumin powder, dry roasted and crushed kasoori methi, tandoori masala, ginger garlic paste, 1/2 tsp chaat masala, mustard oil, lemon juice, roasted gram flour and salt to taste. Whisk well to form a smooth marinade.
  3. Add in the paneer and veggies and mix well to coat it gently with the marinade. Cover with a cling wrap and let it marinate for about an hour.
  4. If using wooden skewers, place them in water about 30 minutes. Meanwhile, remove the paneer marinade and let it come to room temperature. Also, pre heat the oven to 450 F. Skewer the paneer and the veggies alternatively. Baste with little oil
  5. Oven method: Bake the tikkas for about 18-20 minutes or until evenly browned on all sides, turning sides in between, basting with more oil as required.
  6. Stovetop method: Heat oil in a tava or a griddle, add the prepared skewers, let it get a nice sear for about 2 minutes on medium heat, then flip and cook on all sides, till it is nicely grilled and charred from all sides.
  7. Remove from the oven/griddle, and sprinkle chaat masala. Serve with some onion rings /sliced onions, lemon wedges, and cilantro mint chutney.
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Regards,

Freda

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