Paneer Tikka
Paneer tikka is a popular Indian dish made from chunks of paneer/ cottage cheese marinated in spices and grilled.
Ingredients
- 300 gm Paneer/Cottage Cheese cut in big cubes
- ½ Cup Thick/Hung Curd/Greek yogurt
- 1 Tbsp Ginger Garlic Paste
- 2 Tbsp Roasted Gram flour/Besan
- Salt to taste ( chat masala contains salt already so use less)
- ½ Tsp Turmeric powder
- 1 Tsp Coriander powder
- ½ Tsp Cumin powder
- 1 Tsp Chat Masala
- ½ Tsp Garam Masala
- ½ Tsp Black Pepper
- 1 Tbsp Kashmiri Chilli powder
- 1 Tsp Kasturi methi/Fenugreek leaves crushed
- 1 Tsp Lemon Juice
- 2 Tbsp Hot Mustard Oil
- Red and Green Bell Peppers cube cut
- Onions cube cut
- Ghee to fry
Mint Chutney:
- 1 Cup Mint Leaves
- 1 Cup Coriander Leaves
- 3 Garlic cloves
- 1 inch Ginger
- 1 Green chilli
- 1 Tbsp Lemon juice
- 1 Tsp Sugar
- Salt to taste
- 2 Ice Cubes
- 1 Tbsp Whisked Greek Yogurt/Thick Curd
PICKLED ONIONS
- ½ Cup Onions rings sliced thin
- Salt to taste
- ¼ Tsp Kashmiri Red chilli powder
- ¼ Tsp Chat masala
- 1 Tsp Lemon juice/Vinegar
Instructions
- Dry Roast besan or Gram flour on low heat for a few minutes or till the color chnages. Keep aside.
- To get soft juicy Paneer, keep them soaked in filtered water for sometime. Then drain them properly. Its important that paneer should be at room temperature before putting them into the marination and before frying.
- Marinate Hung Curd with spices and roasted gram flour. Mix cube cut Paneer and Bell peppers and Onions. Keep marinated for atleast 20-30mins.
- Make the Pickled Onions, mix the onion rings with salt, chat masala, Kashmiri chilli powder and Lemon juice.
- Make the Mint Chutney. Grind everything except the curd along with icecubes. Adding Ice cubes helps to get a vibrant color because the heat from the blender causes a darker color.
- Insert the Paneer pieces in wooden skewers and fry them in Ghee/Butter till golden brown.
- Sprinkle Chat Masala on top and Chopped coriander leaves. Serve them hot with the Mint Chutney and Pickled Onions and Freshly squeezed Lemon juice.
Video
Notes
To get soft juicy Paneer, keep them soaked in filtered water for sometime. Then drain them properly.
Dont skip dry roasting the Besan. It helps in acting as a binding agent for the spices to adhere to the Paneer pieces.
Using Mustard oil helps in enhancing the flavor.
Adding Ice cubes to the mint chutney helps to get a vibrant color because the heat from the blender causes a darker color.