Paneer Tikka

  • 19 May - 25 May, 2018
  • Mag The Weekly
  • Cookery


· 250g paneer, cubed

· 1 red capsicum

· 1 green capsicum

· 1 onion, cubed

· ½ cup yoghurt

· 1tsp lemon juice

· ½ tsp garlic paste

· ½ tsp ginger paste

· 1tsp red chilli powder

· 1tsp tandoori powder or chat masala

· ½ tsp turmeric powder

· ½ tsp cumin powder

· Salt to taste

· 1tbsp oil


Place the yogurt in a clean cloth and hang it for 30-60 minutes so that any excess water drips out and it gets thick and creamy. Then, in a bowl, mix together the yogurt, powdered spices, ginger, garlic, lemon and oil. Stir well until combined. Now add paneer, capsicum and onion. Mix gently so that everything is well combined. To avoid crumbly paneer, mix it in half the marinade separately and mix the veggies in a different bowl with the remaining marinade. Cover and refrigerate for at least two hours. Before grilling, soak wooden skewers (if using them) in water for about 30 minutes to prevent them from burning. Skewer the paneer cubes, alternating with capsicum and onion. Cook on a BBQ grill for a total of around 15 minutes, turning them occasionally for even grilling. You can even bake these in the oven; preheat to 200ºC and place the skewers on a greased tray. Bake for about eight to 10 minutes per side. Brush the skewers lightly with oil or melted butter midway during baking/grilling to prevent the paneer from hardening. Serve with mint chutney.