Just like pearls sewn together in a necklace, when you will see the voluptuous paneer cubes intertwined with colourful bell-peppers in a skew, you will feel like adorning your appetite with this pearl of a dish. Just like how the necklace would have looked gorgeous around your neck, this delicious paneer cubes on the skewer will fit your tastebuds just fine! So this Paneer tikka is marinated paneer (cottage cheese) cubes, arranged on skewers and grilled or baked in the oven. Paneer tikka is usually served as an appetizer or cocktail party snacks.
I have made the paneer tikka in the oven, even though I made it at home, this preparation is as authentic as to the ones which is served in the restaurants.
- You can also grill or barbeque the paneer tikka. If you have a grill option in your oven, it’s best to use it. I baked the paneer tikka for 10 mins in the oven at 180 degree celsius and last 15 minutes in 140 degree celsius.
- Best to marinate the paneer cubes for 1 hour or more. You can also keep the marinated paneer overnight in the fridge. Since I prepared them for Saturday dinner, I marinated the paneer and veggies for an hour in the refrigerator. The more you keep it marinated, the better the flavors gets infused in the paneer and veggies.
- Don’t overbake or overgrill the paneer as they then become rubbery, dry and hard. The paneer shoud be soft, moist and yet succulent. It’s better to bake the paneer tikka at lower temperatures for some more time than at higher temperatures.
- The extra marinade can be applied or brushed on the paneer tikka before baking/grilling them. If you are making paneer tikka masala (curry), you can use the extra marinade in the gravy.
Preparation Time: 1 hour 30 minutes
Cooking Time: 25 minutes
Serves: 5 skewers
Ingredients I Used:
Key ingredients for paneer tikka:
300 gms paneer/cottage cheese
1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper
3 medium size onion
For the marinade:
200 gms yogurt
1 tbsp ginger garlic paste or crushed ginger garlic
1 to 2 tsp red chili powder
½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala powder
1 tsp dry mango powder/amchur powder
½ tsp black pepper powder (optional)
Juice of half lemon
1 tbsp mustard oil and 1 tbsn ghee (clarified butter) for brushing
Rock salt or black salt
Note: To make paneer tikka on a flat pan over stove, follow this TWO STEPS:
1. Use a non stick fry pan so that paneer does not stick while grilling.
2. Add an extra teaspoon mustard oil in the marination. This will prevent the paneer from sticking to the fry pan and will give a nice flavour.
Let’s cook now:
Step One: Getting ready the veggies and paneer
Chop the paneer in square shaped cubes.
The veggies also should be chopped in square shapes. keep the chopped veggies and paneer aside.
Step Two: The marinade
In a large bowl, take the yoghurt and whisk it till it becomes smooth.
Add ginger garlic paste and all the spice powders, including black/sea salt.
Mix the spice powders with the yoghurt.
I like to add a little mustard oil at this stage as it brings out a nice flavour to the paneer and veggies, if you want, you can brush the paneer tikka with oil/ghee later.
Add the veggies and paneer to the marinade and add lemon juice at this stage.
Cover the bowl with cling film and marinate for atleast 1 hour in the fridge.
Before putting the paneer and veggies in the oven, it is important to remove them from the fridge and bring the marinated paneer and veggies at room temperature.
Step Three: Getting ready for the oven
Skewer the veggies and paneer alternately on skewers.
Preheat the oven for 5 minutes at 180 degree celsius.
Take a flat baking tray, cover it with aluminium foil, brush a little oil on the tray and arrange the paneer skewers.
Brush some oil/ghee on the veggies and paneer.
Step Four: Baking the paneer and veggies
Bake the paneer tikka for 10 minutes at 180 degree celsius.
After 10 minutes, remove the skewers, and turn the skewers. brush some more oil.
Keep again in the oven and bake for a further 15 or little more minutes in 140 degree celsius .
Arrange the panner tikka on a plate. Sprinkle some chaat masala (optional) on paneer tikka.
Step Five: Ready to serve
Serve the yummy panner tikka with homemade mint-coriander chutney. To make it at home, all you need to is, one cup fresh coriander leaves, 1 cup fresh mint leaves, 1 tbsn lemon juice, half an inch fresh ginger, 2 tbsn yoghurt and salt to taste: put them all together in a blender with little water and blitz! Your mint-coriander chutney is ready in less than 5 minutes. Add some freshly cut onion rings and lemon wedges on the serving plate. Voila!