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Paneer Tikka
Thick paneer cubes, onion and capsicum in a spiced hung curd marinade, grilled till golden and charred. The vegetarian star of any BBQ night.
Ingredients
- 400 g paneer, in 1.5-inch cubes
- 1 onion, in petals
- 1 capsicum, in squares
- ½ cup hung curd
- 1 tbsp ginger-garlic paste
- 1 tbsp besan (gram flour), dry-roasted
- 2 tbsp mustard oil
- 1½ tsp kashmiri red chilli powder
- ¼ tsp turmeric powder
- ½ tsp ajwain (carom seeds)
- ½ tsp garam masala
- 1 tsp kasuri methi, crushed
- 1 tbsp lemon juice
- salt to taste
- 1 tsp chaat masala
Method
- Heat the mustard oil till it smokes and let it cool slightly.
- Whisk the hung curd with ginger-garlic paste, roasted besan, the oil, chilli powder, turmeric, ajwain, garam masala, kasuri methi, lemon juice and salt.
- Fold in the paneer, onion and capsicum gently. Marinate 30 minutes.
- Thread on skewers, alternating paneer, onion and capsicum.
- Charcoal: grill over medium-hot coals for 8 to 10 minutes, turning every 2 minutes, till charred in spots. Brush with oil once.
- Oven: bake on a rack at 230°C for 12 to 15 minutes, turning once, then 2 minutes under the top grill. Tawa: cook on a greased tawa for 8 minutes, turning, then char on the gas flame.
- For smoke, put a red-hot coal in a small bowl among the tikka, drip ghee on it and cover for 5 minutes.
- Sprinkle chaat masala and serve with mint chutney.
Tip: Soak the paneer cubes in warm salted water for 10 minutes before marinating so they stay soft and do not turn rubbery on the grill.