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Paneer Tikka is an all time favourite north Indian restaurant dish. Not many people make it at home easily because people think it can’t be made well without a barbeque grill or an oven. The truth is that the dish can be easily replicated even on a tava and be given the same taste.
Paneer Tikka used to be earlier be served as a starter or a side dish. With the advent of barbecue grill restaurants, this dish has also now found its place in main course. While some people tend to shun paneer as they think it adds fat content to the food, you can easily substitute regular paneer with soy paneer to make this dish healthy. Besides, you can use a generous quantity of other vegetables like carrots, shallots, capsicum and tomatoes to the grill so that your paneer quantity is adequate.
- Paneer 200 grams
- Greek Curd 100 grams
- Onion 1
- Tomato 1
- Capsicum 1
- Salt to taste
- Chaat masala ¼ teaspoon
- Red chilli powder ½ teaspoon
- Turmeric powder ½ teaspoon
- Kasuri Methi a pinch
- Coriander powder ½ teaspoon
- Cumin seeds powder ½ teaspoon
- Garam masala powder ½ teaspoon
- Lemon juice 1 teaspoon
- Ginger-Garlic paste 1 teaspoon
- Orange food colour 2 drops
- Oil as needed
Cut the paneer in 1 inch cubes. Similarly, cube the onion, capsicum. Cube the tomato and remove its seeds and pulp.
Soak the wooden skewers in water for 30 minutes.
Take the curd in a bowl. Add the salt, red chilli powder, Ginger-Garlic paste, turmeric powder, coriander powder, cumin seeds powder, chaat masala, kasuri Methi and lemon juice. Add the orange colour and whisk well.
Place the paneer, onion, tomato and Capsicum cubes in a plate. Pour the curd mixture all over it.
Place in a fridge for marination for at least 30 minutes.
Heat the oven with both rods on for 10 minutes at 250 degrees.
Line a baking tray with parchment paper.
Wipe dry the skewers and put in the paneer, tomato, onion and Capsicum cubes in alternate order. Ready about 6 to 7 skewers and place them on the baking tray.
Pop in the oven to bake for about 10 to 12 minutes.
Remove when the paneer cubes change colour slightly.
Serve hot with mint chutney and salad garnish.
Most important part of paneer tikka is quality of paneer. Store bought paneer is easily diced into pieces and is neither too hard or too soft. This makes it possible to stick to the grilling sticks without breaking. Making this kind of paneer at home isn’t easy for every one.
Here’s the right method to make paneer at home that’ll give you soft but sturdy panner that is just right for the tikka. Heat the milk in a saucepan. Just before it boils, add lemon juice or vinegar to the mix and stir constantly until the milk solids separate. Strain the milk solids and press it so that all the water drains out.
At this stage, you can use the milk solids to get your paneer into shape or add a little salt for taste. After this get the paneer on to a straining cloth and shape it into a rectangle. Now, weigh it down with anything easily available in the kitchen for at least 15 mins and then put it in the refrigerator to set. You now have some amazing paneer to make paneer tikka at home.
Also Read: Chicken malai tikka