Paneer Tikka

Name: Paneer Tikka
Total time: 1500 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 400 Grams Paneer; 2 Capsicums; 2 Tomatoes; 2 Onions; 2 Mushrooms; 1 1/2 Cups Yoghurt Thick; 1 Teaspoon Red Chilli Powder; 1 Teaspoon Cumin Powder; 1 Teaspoon Coriander Powder; 2 Tablespoons Ginger Garlic Paste; 1/2 Teaspoon Turmeric Powder; 1 Teaspoon Garam Masala Powder; 1 Teaspoon Gram Flour (Besan/Chickpea); 3 Tablespoons Lemon Lime Juice /; To Taste Salt

Suchithra Kamesh @cook_7808147

London, United Kingdom

A mouth watering tandoori snack that can easily be made at home.

Suchithra Kamesh @cook_7808147

London, United Kingdom

A mouth watering tandoori snack that can easily be made at home.

Saved

Ingredients

25 mins

4-serving

400 GramsPaneer
2Capsicums
2Tomatoes
2Onions
2Mushrooms
1 1/2 CupsYoghurt Thick
1 TeaspoonRed Chilli Powder
1 TeaspoonCumin Powder
1 TeaspoonCoriander Powder
2 TablespoonsGinger Garlic Paste
1/2 TeaspoonTurmeric Powder
1 TeaspoonGaram Masala Powder
1 TeaspoonGram Flour (Besan/Chickpea)
3 TablespoonsLemon Lime Juice /
To TasteSalt

Saved

Steps

25 mins

1

For the marinade : In a large mixing bowl, beat the yogurt until smooth. Add red chilli powder, cumin powder, coriander powder, ginger-garlic paste, turmeric powder, garam masala powder, gram flour, lemon juice and salt to the yogurt. Mix well and set aside.
2

Cut the paneer and vegetables into 1-inch squares and add them to the marinade and make sure each piece is coated well. Keep aside for a minimum of 2 hours to marinate. If possible, cover and place them in refrigerator to marinate overnight.
3

Arrange the paneer and vegetables in toothpicks or skewer and place them on a rack. Brush with some oil and keep in the oven at 150-200 degrees Celsius.
4

After 10-12 minutes turn the skewers, brush some oil and again keep in the oven for another 10-12minutes. You will know it is done when the edges of the paneer and vegetables are light brown.
5

Serve the paneer tikka along with mint chutney, onion slices and lemon wedges.