Tandoori Paneer Tikka

Indian

Intermediate

Appetizer

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Tandoori
Paneer Tikka
: Charred Cottage Cheese Bites

Name: Tandoori ~Paneer Tikka~: Charred Cottage Cheese Bites
Total time: 40 min
Yield: 1
Cuisine: Indian
Ingredients: 400 g Paneer (cottage cheese); 1 medium Onion; 1 large Capsicum; 1 medium Tomato; 100 mL Hung curd or Greek yoghurt; 30 g Besan (chickpea flour); 45 mL Mustard oil; 7.5 mL Ginger-garlic paste; 10 mL Kashmiri red chilli powder; 15 g Coriander powder; 5 g Chaat masala powder; 2.5 g Garam masala powder; 5 g Kasuri methi (dried fenugreek leaves); to taste Salt; 15 g Coriander leaves; 1 Lime; 1 piece Lump coal

40 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Tandoori Paneer Tikka: Charred cottage cheese cubes marinated in spiced yoghurt, perfect as a healthy option among protein-rich foods. The marinade includes hung curd, ginger-garlic paste, and classic Indian spices like cumin, garam masala, and paprika. Skewered with onions and capsicum, it’s grilled or pan-roasted till smoky and golden. A popular starter that’s equally great in wraps or salads.

Ingredients

UNITSIngredients

400 g Paneer (cottage cheese)

1 mediumOnion

1 largeCapsicum

1 mediumTomato

100 mLHung curd or Greek yoghurt

30 gBesan (chickpea flour)

45 mLMustard oil

7.5 mLGinger-garlic paste

10 mLKashmiri red chilli powder

15 gCoriander powder

5 gChaat masala powder

2.5 gGaram masala powder

5 gKasuri methi (dried fenugreek leaves)

to tasteSalt

15 gCoriander leaves

1Lime

1 pieceLump coal

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Directions

Description - Step 1

Toast the besan

In a small pan, dry roast the besan on low heat until lightly golden and fragrant. Set aside to cool

Description - Step 4

Add smoky flavour (optional)Heat the lump of coal on an open flame until red hot. Place it in a steel bowl and drizzle with a few drops of oil. Once smoking, place this bowl in the marinating paneer. Cover tightly and let the paneer absorb the smoky flavour for 5 minutes. Remove the coal before proceeding.

Heat the lump of coal on an open flame until red hot. Place it in a steel bowl and drizzle with a few drops of oil. Once smoking, place this bowl in the marinating paneer. Cover tightly and let the paneer absorb the smoky flavour for 5 minutes. Remove the coal before proceeding.

Description - Step 7

Grill the tikka

Arrange the skewers on a wire rack placed over a baking tray to catch any drips. Grill for 15 minutes, turning the skewers every 5 minutes, until the edges are lightly charred. For extra browning, broil for a minute or two. You can also Use a well-seasoned cast iron tawa or a non-stick pan on medium-high heat, and cook the marinated paneer evenly on all sides, pressing gently for charred edges that mimic the smoky tandoor flavour.

Step 1

Toast the besan

2 minutes

Step 2

Prepare the marinade

5 minutes

Step 3

Marinate the paneer

5 minutes

Step 4

Add smoky flavour (optional)Heat the lump of coal on an open flame until red hot. Place it in a steel bowl and drizzle with a few drops of oil. Once smoking, place this bowl in the marinating paneer. Cover tightly and let the paneer absorb the smoky flavour for 5 minutes. Remove the coal before proceeding.

8 minutes

Plate it up!

Plating

Arrange the hot paneer tikka on a platter or plate, threading them off the skewers if you wish. Make sure to place them apart so they don't steam each other and lose their charring.

Pairing

Serve Tandoori Paneer Tikka as a starter or snack, alongside a refreshing mint-coriander chutney for dipping and some sliced onions for crunch. Such regional recipes go best with a chilled beverage like a lemonade or a Punjabi lassi complementing the subtle heat and smokiness.

Garnishing

Sprinkle some chaat masala and freshly chopped coriander leaves over the tikka for an added pop of flavour and colour. Tuck the lime wedges on the side of the platter so people can squeeze them onto their tikka for a zingy kick.