Tandoori Paneer Tikka With Grilled Veggies
Paneer, capsicum and onions marinated in a spicy yogurt based marinade, Skewered and grilled till brown, Tandoori Paneer Tikka is ready with incredible depth of flavours.
Servings: 3 to 4
Ingredients
- To Marinate:
- 1 Cup thick Yoghurt or Hung curd
- 1 Tablespoon Red chilli powder or Kashmiri red chilli powder
- 1 Tablespoon Ginger garlic paste
- 1 to 2 Tablespoons Lemon juice
- ½ Tablespoon Tandoori masala available in any Indian store (optional)
- ¼ teaspoon Turmeric powder
- ½ teaspoon Garam masala powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ Tablespoon Oil Use mustard oil if possible
- Salt as required
- ¼ cup fresh coriander finely chopped
- ¼ cup fresh mint leaves finely chopped
- Veggies Needed:
- For Garnish:
- 1 Onion sliced into thin circular rounds
- 1 Lemon cut into wedges
- Few carrots peeled and thinly sliced or grated
- ¼ teaspoon Chaat masala optional
Instructions
- In a bowl, add all the ingredients under the list “To marinate” one after the other and mix well.
- Add the paneer cubes and toss so that all the pieces are well coated with the yoghurt marinate. Remove them and set aside.
- To the remaining marinade in the bowl, add the cubed veggies and toss so that all the pieces are well coated with the yoghurt marinade.
- Cover the bowl with a plastic wrap and put in the refrigerator for at least 1 hour to marinate. Longer the better.
- Thread the paneer and veggies alternately onto the metal or pre-soaked wooden skewers as shown below.
- Grill the paneer over a hot grill / coal grill / gas grill or in an oven till the paneer is a bit browned on the outside.
- For this, preheat the grill to 200 degree celsius and place the skewers with paneer and veggies over the grill and cook turning sides in between till the paneer is browned on the outside. This should take approximately 6-8 minutes.
- If using an Oven, preheat oven to 200 degree celsius. Arrange the skewers in a single layer on a rimmed baking sheet, and cook for 6 to 8 minutes. Towards the end slightly increase the temperature for about a minute to get a charred and crisp outer layer.
- In case you don’t have any of the above, you can also pan-fry them on a skillet with 1/2 a teaspoon of oil.
- Serve the Tandoori Paneer Tikka with Grilled Veggies with some sliced tomatoes, raw onions rings and a squeeze of lime.
- You can also sprinkle some chaat masala (optional) and serve with onion rings and lemon wedges. Enjoy!
Notes
1. Adjust spice levels with red chilli powder to suit your taste.
2. You can skip tandoori masala, in case you do not have. It tastes great even without it.
3. The trick lies in marination so that the flavour of the spices and the herbs must get as deep inside the paneer cubes as possible. So the longer you marinate, the better!!
4. Use good quality paneer.
5. You need to soak wooden skewers in warm water for at least 20 minutes to keep them from igniting right there on the grill.
6. Prep time given is for store bought paneer. In case of homemade paneer, add another 2 hours because the paneer hast o set.
7. Preheat the grill before placing the skewers with paneer and veggies.
2. You can skip tandoori masala, in case you do not have. It tastes great even without it.
3. The trick lies in marination so that the flavour of the spices and the herbs must get as deep inside the paneer cubes as possible. So the longer you marinate, the better!!
4. Use good quality paneer.
5. You need to soak wooden skewers in warm water for at least 20 minutes to keep them from igniting right there on the grill.
6. Prep time given is for store bought paneer. In case of homemade paneer, add another 2 hours because the paneer hast o set.
7. Preheat the grill before placing the skewers with paneer and veggies.