Paneer tikka is a popular north-indian starter which is readily found in mostly all the restaurants. Being a big fan of all sort of vegetarian grilled food, it is one of my comfort food that I like to make quite often at home because of its hassle-free recipe. Moreover, the amount of oil or butter used during grilling can be easily controlled and the addition of cream by most of the restaurant chefs at the end of grilling the tikkas can be completely omitted, making it healthy. Check out step by step preparation of this delicious appetizer and do give it a try as it is simple and appealing yet filling dish at the same time.
Preparation time: 15 min.
Marination time: 2 hrs
Grilling time: 20 min.
- 500gms cottage cheese (paneer)
- 1 cup bell peppers (capsicum-red, yellow, green) cut into 1" pieces
- 1/2 cup onion (cut into 1'' pieces)
- 1/4 cup tomatoes (deseeded and cut into 1'' pieces)-optional
- 2 tbsp oil or melted butter (for brushing)
- 1 cup hung curd
- 1/2 tbsp kashmiri red chilli powder
- 1/2 tbsp salt or to taste
- 1/2 tbsp chaat masala
- 1 tbsp ginger-garlic paste or crushed
- 1 tbsp kasoori methi (dry fenugreek leaves)
- 1 tbsp lemon juice
- Cut cottage cheese, bell peppers, onions, tomatoes into 1'' pieces.
- Take 500 gms of yoghurt or curd in a sieve and keep refrigerated till all the water gets seperated and a cup of hung curd is left on the sieve.
- In a bowl take all the ingredients of marination.
- Mix well using a whisk.
- Add all the pieces of paneer, bell peppers, onions etc. and mix gently in order to coat all the pieces well with the marination. Keep refrigerated for atleast 2 hrs. or overnight to get the best taste.
- If using wooden skewers, soak them in water for atleast an hour. No need to soak, if using metal ones.
- Pre-heat the oven at 200 degree celcius for atleast 15 min.
- Arrange the marinated pieces of paneer and vegetables on the skewers, keeping 3-4 paneer pieces on each skewer and vegetables in beween each paneer piece.
- Brush oil on the skewered tikkas and keep in the oven over wire rack.
- Grill for 10 min. on each side, until slightly charred or grill marks appear on the tikkas.
- Serve hot with mint chutney, onions and lemon wedges.
- The more you marinate the tikka, the more tastier and juicier it will be.
- Mushrooms and broccoli can also be added in the veggie list. But do keep onions and green capscicum for extra crunch which after caramelizing give better taste to the buttery and juicy paneer tikka after grilling.