Published on 07 May 2019
• 200 g paneer, cut into 1 inch cubes
• 1/3 cup green bell pepper, cut into 1 inch pieces
• 1/3 cup red bell pepper, cut into 1 inch pieces
• 1/3 cup yellow bell pepper, cut into 1 inch pieces
• 1/2 cup onion, cut into 1 inch pieces
• 1/3 cup tomato, cut into 1 inch pieces
• Oil, to brush the tikkas
For the marinade
• 1 cup yoghurt
• 1 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp cumin (jeera) powder
• 1 tsp coriander (dhania) powder
• 1/2 tsp garam masala
• 1/2 tsp fennel (saunf) powder
• 1 tsp chaat masala
• 1 tsp dried mango (aamchur) powder
• 1/4 tsp black pepper powder
• 1 tsp dried fenugreek (kasuri methi)
• Salt to taste
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 1/2 tsp lemon juice
• Put the yoghurt in a muslin cloth and place it in a strainer. Place the strainer on a bowl or container to collect the excess water. Keep it in the fridge and let it drain for 1 hour. You will get very thick yoghurt.
• Transfer this thick yoghurt to a bowl. Add all the marinade ingredients and mix well.
• Add the paneer cubes and veggie pieces and mix them very gently using your hands. Make sure that all the pieces are coated with the marinade.
• Cover it and keep it in the refrigerator for at least 2 hours, if not longer.
• If you’re using wooden skewers, soak them in water for 10 to 15 minutes, then wipe them down and use. Metal skewers don’t need to be soaked.
• Arrange the paneer and veggie pieces on the skewers. Brush them with oil on all sides.
• Preheat the oven to 180˚C for at least 10 minutes.
• Line a baking tray with aluminium foil and spray it with non-stick spray or grease it with oil.
• Put the prepared skewers on the tray and bake them for 10 to 12 minutes.
• Remove them, flip them over and brush them with oil once more. Bake them again for 10 to 12 minutes.
• The paneer tikka is ready to serve.
Recipes Paneer tikka