Easy Paneer Tikka
Easy Paneer Tikka is a flavorful and satisfying dish that combines rich paneer with aromatic spices, perfect for any occasion.
Equipment
- Mixing Bowl
- Grill or Oven
- Skewers
Ingredients
Ingredients
- 400 grams Paneer Cubed into bite-sized pieces.
- 1 cup Plain yogurt Thick, unsweetened yogurt for marinade.
- 2 tablespoons Lemon juice Freshly squeezed for tanginess.
- 1 tablespoon Ginger-garlic paste Enhances aroma and flavor.
- 1 teaspoon Red chili powder Adjust according to spice tolerance.
- ½ teaspoon Turmeric powder Provides color and earthy flavor.
- 1 teaspoon Garam masala Adds complexity to the dish.
- ½ teaspoon Cumin powder Enhances overall taste.
- to taste Salt For enhancing flavors.
- 1 cup Bell peppers Mixed colors, cut into squares.
- 1 medium Onion Cut into squares.
- 2 tablespoons Oil For brushing during grilling.
- as needed Skewers Wooden or metal for grilling.
Instructions
- In a large mixing bowl, combine the plain yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, and salt. Mix well until all the ingredients are thoroughly combined.
- Add the paneer cubes to the marinade, ensuring each piece is well-coated. You can also add the bell peppers and onion pieces at this stage. Gently toss the vegetables with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the grill to medium-high heat or the oven to 200°C (400°F). Line a baking tray with parchment paper if using the oven.
- Thread the marinated paneer, bell peppers, and onions alternately onto the skewers, leaving space between each piece.
- Place the skewers on the preheated grill or baking tray. Grill for about 15-20 minutes, turning occasionally, until the paneer is golden brown and has distinct char marks.
- While grilling, brush the skewers lightly with oil to enhance flavor and achieve a nice char.
- Once cooked, remove the skewers from the grill or oven. Let them cool slightly before serving. Garnish with fresh coriander leaves and serve with lemon wedges and your favorite chutney.
Notes
For variations, consider adjusting spice levels, adding different vegetables, or using alternative marinades.