Paneer Tikka

Paneer Tikka: Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and other countries with an Indian diaspora. Paneer tikka is chunks of paneer, marinated in spices and are then arranged on a stick with capsicums and onions. These sticks are grilled in a tandoor/grill and served hot, seasoned with lemon juice and chaat masala.

Ingredients (serves 4):

• 250 gms paneer (cottage cheese)
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper
• 1 medium size onion
• 200 yogurt or Greek yoghurt
• 1 tbsp ginger-garlic paste
• 1 tsp carom seeds
• 2 tsp kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds powder
• 1 tsp coriander seed powder
• 1/2 tsp garam masala powder
• 1 tsp dry mango powder (amchur powder)
• 1 tsp chaat masala
• 1/2 tsp black pepper powder
• Juice of 1 lemon
• 1 to 2 tbsp oil, for brushing
• Rock salt, to taste
• 10 wooden skewers /tooth picks, about 15 cm long

Method:

• Chop the paneer in 1 inch x 1 inch cubes.
• Chop all the bell peppers into 1 inch x 1 inch squares.
• Chop the onion in 4 equal pieces and separate all the layers og the onions.
• Keep the chopped paneer, bell peppers and onions aside.
• In a large bowl, take the curd and whisk it till it becomes smooth.
• Add in the ginger-garlic paste.
• Mix well.
• Add in the carom seeds, kashmiri red chilli powder, turmeric powder, cumin seeds powder, coriander seed powder, garam masala powder, dry mango powder and black pepper powder.
• Mix well to make a homogenous mixture.
• Season the mixture with salt and add in the lemon juice to make a marinade.
• Add the chopped paneer and vegetables to the marinade.
• Marinate for at least 2 hours or more in the refrigerator.
• Remove from fridge and bring the marinated paneer and vegetables to the room temperature.
• Skewer the vegetables and paneer alternately on skewers or tooth picks.
• Preheat the grill or tandoor for 3 minutes at 180 °C.
• On a rack or a plate arrange the paneer skewers and brush some oil on the vegetables and paneer.
• Bake for 10-12 minutes at 180 °C.
• Remove the skewers from oven; turn the brush some more oil.
• Bake in oven again for a further 10-15 minutes.
• Paneer tikka is ready to be served.
• Serve paneer tikka, sprinkled with chaat masala, with mint chutney and lemon wedges.

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