Paneer Tikka

Name: Paneer Tikka
Total time: 1800 s
Yield: Serves 4–5 servings
Ingredients: 9 oz paneer (about 250 grams); 1 large onion; 1 green bell pepper; 1 tomato; as needed Butter,; 3.5 oz thick yogurt (about 100 grams); 2 tablespoons cornstarch, chickpea flour, all-purpose flour, or arrowroot; 1 teaspoon chaat masala; 1 teaspoon garam masala; 1 tablespoon red chili powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon dried fenugreek leaves (kasuri methi); Salt, to taste

Tarana Irfan @cook_31987234

Paneer Tikka

Tarana Irfan @cook_31987234

Saved

Ingredients

30 minutes

Serves 4–5 servings

9 ozpaneer (about 250 grams)
1large onion
1green bell pepper
1tomato
as neededButter,
For the marinade:
3.5 ozthick yogurt (about 100 grams)
2 tablespoonscornstarch, chickpea flour, all-purpose flour, or arrowroot
1 teaspoonchaat masala
1 teaspoongaram masala
1 tablespoonred chili powder
1/2 teaspoonturmeric powder
1/2 teaspoondried fenugreek leaves (kasuri methi)
Salt, to taste

Saved

Steps

30 minutes

1

Cut the paneer, bell pepper, tomato, and onion into cubes.
2

In a bowl, add the thick yogurt, roasted chickpea flour (or cornstarch, all-purpose flour, or arrowroot), and all the powdered spices. Mix well. Add the paneer, onion, tomato, and bell pepper cubes, and coat them thoroughly in the marinade. Let them marinate for 15–20 minutes.
3

Thread the marinated vegetables and paneer onto toothpicks or skewers in this order: onion, bell pepper, tomato, paneer, then tomato, bell pepper, onion. Prepare all the skewers this way.
4

Heat butter in a skillet. Fry all the paneer skewers, making sure not to overcook the paneer or it will become tough. Serve hot with sauce or chutney.