All kinds of Tikkas are very popular at almost all celebratory parties but especially when you want to enjoy barbeque weekends in the company of your friends and family. They pair well with all types of drinks. Today’s post is for those who love paneer. If you do not have a traditional tandoor then just bring out your grill pan or use your conventional oven to get it done. If you like your tikkas smoked then check out the Butter Chicken recipe. Have you tried my earlier tikka recipes? If not then do try Oven Baked Chicken Tikka & Chicken Tikka Biryani.
Even though we patronize local tandoori restaurants and take aways, I do make tikkas at home. My younger son is very fond of paneer and all of us like it too. So here is a super easy recipe for soft and juicy paneer tikkas with vegetables which is not at all cumbersome. When you make it, you will realize that it is so simple and amazingly delicious! Enjoy.. 😀
- 500 gms. Paneer/Cottage Cheese (cut into 2 inch cubes)
- 2 Capsicum (deseeded & cubed)
- 2 med. Onions (peeled, cubed & flaked)
- 3 med. firm, red Tomatoes (deseeded & cubed)
For the Marinade:
- 250 gms. thick Curds (slightly sour)
- 1 tbsp. fresh Garlic paste
- ½ tbsp. fresh Ginger paste
- 1 tsp. Red Chilli pwd. or to taste
- ½ tsp. Turmeric pwd.
- 1 tsp. Coriander pwd.
- 1 tsp. Garam Masala pwd.
- 2 Green Cardamom (powdered)
- 1 tsp. roasted Cumin pwd. (Jeera pwd)
- ½ tsp. roasted Ajwain pwd. (Carom Seeds)
- ½ tsp. dry Mango pwd. (Amchur pwd.)
- ½ tsp. Chaat Masala pwd. or to taste
- ¼ tsp. Rock Salt (Kala Namak)
- ¼ tsp. Kasuri Methi; powdered (dry fenugreek leaves) (optional)
- A pinch Black Pepper pwd.
- 1 tsp. fresh Lime Juice
- 1 tsp. Vegetable Oil
- Salt to taste
For Basting: Cooking Oil/Ghee or Butter – use as per choice.
Soak wooden skewers in normal water for an hour.
If the curds are not thick enough then bundle up the curds in muslin cloth or use a fine sieve/strainer to drain excess water.
In a sufficiently large bowl, whisk the thick curds along with all the ingredients listed under the marinade to prepare a thick, well blended and smooth paste.
Add the cubed paneer, vegetables and mix gently but thoroughly so as to coat well.
Marinate for at least an hour. When ready to eat, skewer the marinated paneer pieces alternating with the vegetables.
Grill the tikkas on a hot grill pan/ charcoal grill/gas tandoor/ or in the oven. Regulate and adjust the heat to maintain uniform grilling.
Use a pastry brush to baste lightly with oil but use oil sparingly to retain moisture in the paneer and vegetables.
Turn/flip the skewers after every few minutes so that the tikkas are cooked through evenly on all sides and charred lightly.
Serve straight from the grill with your favorite chutney, dip or sauce with a squeeze of lime.
Tips & Suggestions:
- Maintain uniformity in the size of paneer cubes & diced vegetables to get evenly cooked tikkas.
- For basting you may use oil of your choice/ ghee or butter.
- Instead of making your own tandoori mix with the powders listed in the marinade above, you can substitute with ready to use tandoori masala.
- You may use vegetables of your choice.
- Always taste to check seasoning. It is better to use less salt and adjust if necessary.