Just in case you aren’t familiar with our favourite appetizer, tandoori paneer tikka is marinated skewers of paneer which are grilled in a super-hot tandoor. It’s spicy, juicy, light and slightly smoky. It’s like a vegetarian alternative to tandoori chicken, fish or prawn tikka if you’ve tried those.
Ingredients
200 to 250 grams Paneer
½ cup diced onions/1 medium sized onion
½ diced capsicum/1 small to medium bell pepper – green, yellow/red
2 teaspoons Kashmiri red chili powder
2 teaspoons sweet paprika
1 tablespoon Ginger-Garlic Paste/crushed ginger-garlic
200 grams Hung Curd/Greek yogurt
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon Garam Masala Powder
1 teaspoon ajwain
1 teaspoon dry mango powder
1 teaspoon chaat masala
½ teaspoon black pepper powder
1.5 teaspoons lemon juice
1 tablespoon Rice bran oil
½ teaspoon black salt (optional)
Making Marination
• In a large bowl, take the hung curd (Greek yogurt) & whisk it lightly till it becomes smooth.
• Add ginger-garlic paste, all thespice powders, carom seeds, black salt, regular salt, lemon juice & Rice bran oil.
• Mix very well. Check the taste & add more seasonings if required.
• Add the veggies & paneer to the marinade. Slowly & 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 & veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
Preparation
•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 & 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 464 degrees Fahrenheit. Then remove and turn the skewers.
• Place back on the top rack in the oven & 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 become 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 paneer tikka with mint chutney and onion rings with lemon wedges.
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