main ingredients

  • 200 to 250 grams paneer or Indian cottage cheese
  • ½ cup diced onions or 1 medium sized onion
  • ½ diced capsicum or 1 small to medium bell pepper – green, yellow or red

for paneer tikka marination

  • 200 grams hung curd or greek yogurt
  • 1 tablespoon ginger-garlic paste or 1 tablespoon crushed ginger-garlic
  • 2 teaspoons kashmiri red chili powder or 2 teaspoons sweet paprika
  • ½ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon cumin powder (ground cumin)
  • 1 teaspoon coriander powder (ground coriander)
  • ½ teaspoon garam masala powder
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon dry mango powder (amchur powder)
  • 1 teaspoon chaat masala
  • ½ teaspoon black pepper powder – optional (ground black pepper)
  • 1.5 teaspoons lemon juice
  • 1 tablespoon mustard oil or any neutral tasting oil
  • ½ teaspoon black salt – optional
  • salt as required
  • some mustard oil for brushing

Method

  • Chop the paneer in square shaped cubes.
  • Dice the onions and capsicum in 1 or 1.5 inches square pieces.
  • In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
  • Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
  • Mix very well. Check the taste and add more seasonings if required.
  • Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
  • Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
  • After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading. 
  • Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element. 
  • Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
  • Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
  • Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard. 
  • Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
  • Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
  • Serve tandoori paneer tikka with mint chutney and onion rings with lemon wedges.

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