pangeeri

 

Paneer Tikka Recipe

Ingredients

• Paneer – 200 grams, cut into cubes
• Bell peppers (any color) – 1/2 cup, cut into cubes
• Onion – 1, cut into cubes
• Skewers – (wooden or metal)

For the Marinade:

• Yogurt – 1/2a cup (thick and hung yogurt works best) a
• Ginger-garlic paste – 1 tablespoon
• Gram flour (besan) – 1 tablespoon
• Turmeric powder – 1/4 teaspoon
• Red chili powder – 1 teaspoon (adjust to taste)
• Garam masala – 1/2 teaspoon
• Cumin powder – 1/2 teaspoon
• Chaat masala – 1/2 teaspoon
• Kasuri methi (dried fenugreek leaves) – 1/2 teaspoon (optional)
• Lemon juice – 1 tablespoon
• Salt – to taste
• Oil – 1 tablespoon (for the marinade)

Instructions

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1. • In a mixing bowl, add yogurt, ginger-garlic paste, gram flour, turmeric, red chili powder, garam masala, cumin powder, chaat masala, kasuri methi, lemon juice, salt, and oil.
   • Whisk until smooth and well-mixed.

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11. Marinate the Paneer and Vegetables:

    • Add paneer cubes, bell pepper, and onion to the marinade.
    • Mix gently to coat everything well.
    • Cover the bowl and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for a stronger flavor.

12. Prepare the Skewers:

    • Thread the marinated paneer, bell peppers, and onion onto skewers, alternating pieces for color and flavor variety.

13. Grill or Cook Paneer Tikka:

    • On a Tawa (Skillet): Heat a little oil on a non-stick tawa or skillet over medium heat. Place the skewers and cook each side for 2–3 minutes, turning to grill evenly until you see char marks.
    • In an Oven: Preheat the oven to 200°C (about 400°F). Place the skewers on a baking tray lined with parchment. Bake for 12–15 minutes, turning halfway, until charred at the edges.

14. Serve:

    • Sprinkle a little chaat masala and squeeze lemon juice on top before serving.
    • Serve with mint chutney and lemon wedges.

Enjoy your homemade Paneer Tikka!