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Paneer tikka
पनीर टिक्का (paneer tikka): spiced yogurt-marinated paneer, peppers and onion grilled on skewers
Paneer tikka is the vegetarian star of Punjabi dhabas and Delhi wedding buffets, and at home it is a weekend starter cooked under the grill or in a hot oven. Thick cubes of paneer, pepper and onion are coated in hung yogurt with ginger, garlic, chaat masala and roasted gram flour, then charred at high heat so the edges blister while the centre stays soft. Paneer set at home with lemon juice or vinegar uses no rennet; if you buy it, check the label. Serve with mint chutney and a big salad instead of naan. It is suitable as part of a balanced diet. About 330 kcal and 10 g carbohydrate per portion. The usual mistake is a runny marinade, which slides off; hang the yogurt for 20 minutes first. Chef's tip: marinate in the fridge for at least 30 minutes, and don't skip a final blast of high heat for the charred spots.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 5 ½ oz thick plain yogurthung in a muslin for 20 minutes
- 1 tbsp gram flour (besan)dry-roasted for 2 minutes
- 1 tbsp ginger-garlic paste
- 1 ½ tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 tsp dried fenugreek leaves (kasuri methi)crushed
- 1 tbsp lemon juice
- ½ tsp salt
- 1 tbsp mustard oil
For the skewers
- 14 oz paneer (rennet-free)cut into 3 cm cubes
- 1 green peppercut into 3 cm squares
- 1 red peppercut into 3 cm squares
- 1 red onionquartered, layers separated
- 4 lemon wedges (optional)to serve
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Method
0/5 doneStep 1: Mix 5 ½ oz thick plain yogurt, 1 tbsp gram flour (besan), 1 tbsp ginger-garlic paste, 1 ½ tsp Kashmiri chilli powder, ¼ tsp ground turmeric, 1 tsp garam masala, 1 tsp chaat masala, 1 tsp dried fenugreek leaves (kasuri methi), 1 tbsp lemon juice, ½ tsp salt and 1 tbsp mustard oil to a thick paste.
5 minStep 2: Fold in 14 oz paneer (rennet-free), 1 green pepper, 1 red pepper and 1 red onion until coated. Cover and marinate in the fridge for 30 minutes to 4 hours. Soak wooden skewers in water meanwhile.
30 minStep 3: Heat the grill to its highest setting (or the oven to 475°F / fan 425°F). Thread the paneer and vegetables alternately onto the skewers and lay them on an oiled rack over a tray.
5 minStep 4: Grill for 10–12 minutes, turning halfway, until the edges are charred in spots and the peppers have softened. Paneer is done when it's hot through and lightly golden; don't cook it longer or it turns rubbery.
12 minStep 5: Sprinkle with a little extra chaat masala and serve hot with 4 lemon wedges and mint chutney.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 22 g
- Carbs
- 10 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paneer tikka take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thick plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
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