Paneer Tikka Kabab
Ready In - 80 MinutesAverage Reviews
Description
Level
Easy
Yield
3-4 person
Prep Time
1 hour 20 minutes
Paneer tikka is Indian finger food, and it is a scrumptious vegetarian alternative to chicken tikka. The process of making this delicious vegetarian starter is simple. Restaurant-style paneer tikka at home is made by marinating pieces of paneer, onion, bell pepper, and tomatoes in spices and yogurt. It is then fried in a pan or Tawa. Paneer tikka is usually served with coriander mint chutney, onion slices, and lemon wedges.
TIPS AND TRICKS TO MAKE THE BEST PANEER TIKKA AT HOME:
- Use either a non-stick frying pan or well-seasoned Tawa. Not using well-seasoned Tawa or a nonstick frying pan will result in paneer sticking to the Tawa and will eventually burn the tikkas.
- Use fresh yogurt. Make sure yogurt does not have much whey in it and should be thick. Don’t worry if there is excess whey in yogurt. Just strain the yogurt in a muslin cloth or cheesecloth. Keep it in the refrigerator for a few hours until you obtain thick yogurt.
- To season your Tawa, apply oil to your Tawa and switch on the stove. Once the oil is heated, switch off the stove and wipe the oil from the Tawa. Repeat this process twice or thrice and then proceed with the recipe of paneer tikka.
This famous vegetarian dish is usually served as a side dish but can also be served with chapati, naan, or bread.
Ingredients
1. Paneer - 250 to 300 grams
2. Bell pepper - 1 large
3. Onion - 1 large
4. Tomato - 1 large
FOR MARINATION:
1. Thick yogurt - 2 ¼ cups
2. Besan (gram flour) - 4 tablespoons
3. Turmeric powder - ½ teaspoon
4. Black pepper powder - ½ teaspoon
5. Kasuri methi - ½ teaspoon
6. Coriander powder - 1 teaspoon
7. Cumin powder - 1 teaspoon
8. Chaat masala powder - 1 teaspoon
9. Garam masala powder - 1 teaspoon
10. Dry mango powder - 1 teaspoon
11. Red chili powder - 2 teaspoon
12. Ginger garlic paste - ¾ tablespoon
13. Lime juice - ¾ teaspoon
14. Oil - 2 to 3 tablespoons
15. Salt - ¾ teaspoon
2. Bell pepper - 1 large
3. Onion - 1 large
4. Tomato - 1 large
FOR MARINATION:
1. Thick yogurt - 2 ¼ cups
2. Besan (gram flour) - 4 tablespoons
3. Turmeric powder - ½ teaspoon
4. Black pepper powder - ½ teaspoon
5. Kasuri methi - ½ teaspoon
6. Coriander powder - 1 teaspoon
7. Cumin powder - 1 teaspoon
8. Chaat masala powder - 1 teaspoon
9. Garam masala powder - 1 teaspoon
10. Dry mango powder - 1 teaspoon
11. Red chili powder - 2 teaspoon
12. Ginger garlic paste - ¾ tablespoon
13. Lime juice - ¾ teaspoon
14. Oil - 2 to 3 tablespoons
15. Salt - ¾ teaspoon
Directions
1. The first step is to slice the paneer into squares or rectangles. Make sure they are ¼-inch thick.
2. Cut the onions into cubes and separate its slices.
3. Dice the bell pepper and tomatoes into square-shaped slices.
4. Keep chopped and diced vegetables and paneer aside and prepare for the next step that is marination.
5. To prepare marinade, whisk the thick yogurt in a bowl.
6. In a bowl of whisked yogurt, add all the spices, gram flour, salt, lime juice, and herbs. Mix it well. Taste and adjust the marinade accordingly.
7. Now add the diced and chopped vegetables along with the ¼-inch paneer.
8. Coat the paneer and vegetables evenly with the marinade.
9. Keep this marinade in the refrigerator for 45 minutes to 3 hours after covering the bowl.
10. In a nonstick frying pan, heat 1 tablespoon of oil and fry the marinated vegetables and paneer on a low or medium flame.
11. As compared to vegetables, the paneer cubes will cook faster so gently lift and turn them over once they are golden brown from one side.
12. Once everything is fried evenly, transfer the vegetables and paneer onto the plate.
13. Skewer the fried paneer cubes and vegetables while they are still hot.
14. Serve this skewered paneer tikka hot with mint chutney, onion slices, and lemon wedges.
2. Cut the onions into cubes and separate its slices.
3. Dice the bell pepper and tomatoes into square-shaped slices.
4. Keep chopped and diced vegetables and paneer aside and prepare for the next step that is marination.
5. To prepare marinade, whisk the thick yogurt in a bowl.
6. In a bowl of whisked yogurt, add all the spices, gram flour, salt, lime juice, and herbs. Mix it well. Taste and adjust the marinade accordingly.
7. Now add the diced and chopped vegetables along with the ¼-inch paneer.
8. Coat the paneer and vegetables evenly with the marinade.
9. Keep this marinade in the refrigerator for 45 minutes to 3 hours after covering the bowl.
10. In a nonstick frying pan, heat 1 tablespoon of oil and fry the marinated vegetables and paneer on a low or medium flame.
11. As compared to vegetables, the paneer cubes will cook faster so gently lift and turn them over once they are golden brown from one side.
12. Once everything is fried evenly, transfer the vegetables and paneer onto the plate.
13. Skewer the fried paneer cubes and vegetables while they are still hot.
14. Serve this skewered paneer tikka hot with mint chutney, onion slices, and lemon wedges.
