Paneer Tikka Recipe - Tandoori Paneer Tikka
I am quite a collector of paneer recipes and they are the most popular category on this blog. Something about this milky, hard, omnipresent Indian cheese makes me weak in the knees and although I don't necessarily order it every single time we go out for Indian food, TH and I love it.
- 16 paneer cubes, thawed if using frozen or make your own paneer
- 1 tsp of Kashmiri chilli powder
- 1/4 tsp of turmeric powder
- 1/4 tsp of crushed jeera / cumin seeds
- 1 tsp of coriander powder (optional)
- 1 tsp of tandoori masala (see notes)
- 2-3 tbsp of thick, plain yogurt
- Salt to taste
- 1-2 tsp of oil
- A few pieces of cubed capsicum (bell pepper), onion, deseeded tomato, etc according to your preference
How I Made It:
- 1. Mix all the ingredients except oil in a bowl and leave to marinate for at least 30 mins.
- 2. Skewer the paneer cubes along with whatever other vegetables you are using. I used red bell pepper.
- 3. Heat a tawa or griddle or wide pan on medium-high heat and grease with 1 tsp oil. Don't use too much oil, we want the paneer cubes to be charred and cooked, not fried.
- 4. Using tongs, keep turning the skewers around every 2 mins or so until all the sides are evenly browned.
- Remove from fire and serve hot with green mint chutney or tomato sauce and lemon wedges.
- If you don't cut the paneer cubes and the bell pepper in the same size, it's hard to get them uniformly browned so I tried adding the marinated paneer pieces and vegetables directly to a pan and cook it first before skewering them. This worked out better in my opinion although I didn't get the half-burnt-half-cooked look you get when cooking it directly on the skewer.
- Go with whichever method makes you happy. The taste is not significantly different.