Paneer Tikka

Paneer Tikka

Paneer Tikka is a popular Indian snack in which Paneer chunks are marinated in spices and yogurt and grilled in a oven or on stove top . This dish serves as a starter and  a vegetarian option for chicken tikka and other non vegetarian starters. I had made hung curd / chakka at home for Shrikhand and some of it was left, so thought of making this dish for my Sunday evening snacks.

For those who do not have an oven need not worry, as here you will find this recipe using both oven and stove top(Tawa) and the Tikkas made on Tawa turned out to be more crispy .

Main ingredients for Paneer Tikka :

• 200 gms Paneer (I have used home made)
• 1 small Red Bell Pepper / Capsicum
• 1 small Yellow Bell Pepper/ capsicum
• 1 small Green Bell Pepper/ Capsicum
• 1 large Onion
• 2-3 tsp oil or butter 

For Marinade:

• 150 gms Hung Curd/ thick yogurt
• Kasmiri Red Chili powder
• Garam Masala.
• Roasted Cumin + Corriander powder
• Black pepper powder
• Chat Masala
• Turmeric
• Kasuri methi( dried fenu greek leaves)
• lemon juice
• Garlic Ginger paste
• Salt 

Method:

1. To make hung curd tie fresh curd in muslin cloth and hang it or place curd on sieve and put inside refrigerator for an hour to remove excess water.You can also use thick home made yogurt if you are running short of time.

2.   Slice the Paneer into small cubes or rectangles , rinse and dice the Bell peppers/ Capsicum in square or rectangular slices, halve the onions and remove each layer one by one. Keep Paneer and veggies aside.

3 . Mix all the marinade ingredients together in a bowl and  add the veggies and Paneer to it. Mix well. Cover the bowl and marinate it in fridge for at least 1-2 hrs or if not in hurry preferably overnight. The more the time for marination, the spices and yogurt infuse well in the Paneer making it more delicious.

4  . For grilling Paneer Tikka in Oven- Use a convection microwave or the one which has option for grill. Take a small nonstick tray grease it with little oil and place the marinated Paneer and veggies on it and place this tray on a high grill rack  and grill it for 5 minutes using grill option on the oven. Now remove the tray and gently lift the Paneer and veggies and turn over , brush them with little oil  to avoid them from drying and  again grill for 2 more minutes.

5.  For making Paneer Tikka on stove top or Tawa- Take a non stick tawa and grease it with oil or butter, add the marinated Paneer and Veggie cubes on it and roast on medium heat. when one side gets browned, gently lift and turn over, the Paneer cubes will get cooked faster than the veggies. so remember to remove the Paneer cubes as soon as they are golden. You can char or brown the veggies more. 

6.  While still hot, skewer the grilled Paneer cubes and veggies on to a wooden skewer or toothpick, try alternate cubes of veggies and Paneer. You can also have them straight away without skewering. Sprinkle 1 tsp chaat masala & ¾ tsp lemon juice on the Paneer tikka while serving.

Notes: 

• If using curd or yogurt for marinade instead of hung curd, see to it that the marinade is not runny , you can add gram flour ( besan) to thicken it.
• I have not added any color in the marinade as I do not want to use artificial colours, you may add red food colour for vibrant restaurant look Tikkas.  
• Do not cook the Paneer for more time on tawa, or else will turn rubbery and hard.
• You can also bake the Paneer Tikka in an oven for 15 minutes at 180 degree Celsius.
• Whilst grilling or baking the Paneer become dry so brush the veggies and Paneer with oil or butter to keep them moist.
• Left over marinade can be added to any gravy or preferably to the Paneer Tikka Masala gravy.
• Dish goes well with Mint chutney and Salad.