Paneer Tikka with colorful veggies

Name: Paneer Tikka with colorful veggies
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 12 (1 inch) cubes Paneer; 1/2 medium size green bell peppers, chopped; 1/2 medium size orange bell peppers, chopped; 1 medium tomato, sliced, thick slices; 1 onion, sliced; Marinade:; 1/2 c thick yogurt, hung homemade curd or Greek yogurt; 1 tablespoons ginger garlic paste or 1 tablespoon crushed ginger garlic; 2 teaspoons kashmiri red chili powder; 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon garam masala powder; 1 teaspoon cumin powder; 1 teaspoon dry mango powder (amchur); 1 teaspoon ajwain (carom seeds); 1 teaspoon chaat masala; 1/2 teaspoon black pepper powder (optional)

Lakshmi Sridharan Ph D @cook_19872338

USA

Tikka basically means anything that is marinated and then baked or grilled or fried and paneer tikka is a popular vegetarian tikka dish. The yogurt-based marinade is made which is unique to the tandoori style grilling.
This restaurant style paneer tikka be easily made at home. In this delicious recipe, paneer cubes are marinated in a spiced yogurt-based marinade, arranged on skewers and grilled on a cast iron skillet. This spicy snack is a dry dish, , but the paneer cubes themselves are juicy and succulent. A good appetizer Bell peppers (capsicum) and onions have been added to the skewers in this recipe. The veggies add flavor and nutrition and you can add as many as you like. This vegetarian dish makes a great appetizer or side. #DPW

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

prep time 20 cook time 10 mins

3 servings

12 (1 inch)cubes Paneer
1/2medium size green bell peppers, chopped
1/2medium size orange bell peppers, chopped
1medium tomato, sliced, thick slices
1onion, sliced
Marinade:
1/2 cthick yogurt, hung homemade curd or Greek yogurt
1 tablespoonsginger garlic paste or 1 tablespoon crushed ginger garlic
2 teaspoonskashmiri red chili powder
1 teaspooncoriander powder
1/2 teaspoonturmeric powder
1/2 teaspoongaram masala powder
1 teaspooncumin powder
1 teaspoondry mango powder (amchur)
1 teaspoonajwain (carom seeds)
1 teaspoonchaat masala
1/2 teaspoonblack pepper powder (optional)

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Steps

prep time 20 cook time 10 mins

1

Make a checklist keep all ingredients close by Peel, rinse and dice 1 medium-sized onion in square shaped 1 to 1.5 inches pieces. Rinse and slice 1 small to medium sized capsicum (bell peppers) in 1 to 1.5 inches pieces. wash and rinse the tomato and make thick slices 1 to 1.5 inches place the veggies in a bowl and set aside.. Slice 200 to 250 grams block or paneer into cubes or squares and keep aside, or you may add the paneer to the veggie bowl
2

Marinade: Place hung curd (greek yogurt) in a bowl. With a whisk beat the curd lightly till smooth.Now add 1 tablespoons ginger garlic paste or 1 tablespoon crushed ginger garlic to the curd. Also add all the dry spice powders. Instead of kashmiri red chilli powder, you can add 2 teaspoons of sweet paprika I added paprika which is good for eyes. Add ½ tsp black salt and regular salt as per taste. If you do not have black salt, then skip it. Add ½ tbsp lemon juice. Next add 1 tbsp oil. Mix
3

Add the onions, capsicum and paneer to the marinade. Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for one to 2 hours Add the tomato slices right befor you are ready to arrange them on the skewer
4

Assemble and Grill Begin to thread the veggies and paneer alternately on bamboo skewers. Grill them on hot cast iron skillet. Grease the skillet. Place the skewers on the hot skillet. Drixxle oil on the veggies. Keep rotating the skewers. continue to grill till the edges of paneer and veggies are golden or slightly charred for about 3 to 5 minutes. Remove once done
5

Serve the paneer tikka sprinkled with some chaat masala and e. You may sprinkle with chopped cilantro on the tikka. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on October 14, 2025 19:37

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography