Paneer Tikka
This is one of my go to dishes when dining out and my first non-vegan recipe that I am sharing. This is great way to cook paneer during the summer especially during a sunny BBQ. I have a few extra steps but they make the end result 10x better.
Equipment
- Measuring spoons
- skewers
- basting brush
Ingredients
Marinade
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 0.5 tsp turmeric
- 1.5 tsp cumin powder
- 1.5 tsp coriander powder
- 1.5 tsp mango powder
- 1.5 tsp garam masala
- 1 tbsp dried fenugreek
- 1 tsp red kashmiri chilli powder
- 1 tbsp gram flour (optional: toast the flour before using)
- 30 ml oil
- 150 g greek yoghurt
- 1 tsp salt
Basting sauce
- 1 tbsp marinade
- 2 tbsp unsalted butter
- 1 tsp garlic paste
- 0.5 tsp red kashmiri chilli powder
Other ingredients
- 650 g paneer (cubed)
- 0.5 medium onion (large cubes)
- 0.5 large red pepper (large cubes)
- 0.5 large green pepper (large cubes)
Instructions
Making the marinade
- In a heat proof bowl mix all the dried spices (cumin, coriander, turmeric, garam masala, mango powder and dried fenugreek). Heat the oil and pour over all the spices. Mix into a paste.
- In a large bowl mix together the paste from step one, the greek yoghurt, gram flour and salt.
Marinating the paneer
- Before mixing everything save 1 tbsp of the marinade for basting.
- In a bowl mix the remaining marinade, paneer, peppers and onions. Cover and marinate in the fridge for a minimum of 4 hours.
Making the basting sauce
- In a pan heat the butter, once melted add the garlic. Cook until fragrant and then add the kashmiri chilli powder. Take off the heat and allow to cool.
- Add the cooled butter to the 1 tbsp of marinade and mix.
Cooking the paneer in the oven
- Before preparing on skewers heat the oven to the highest setting.
- Place the paneer and veg on skewers close to each other.
- Place on a rack so skewers are hovering and then place in over for 20 minutes or until the edges begin to char.
- Take out of the oven and thouroughly brush the skewers with the basting sauce.
- Garnish with coriander. Best served with mint chutney.
Cooking paneer on the BBQ
- Place the skewers on the bbq.
- Once charred baste with the sauce.
