snack · festive · radha-ashtami · no-onion-no-garlic
Paneer Tikka
Paneer tikka without onion or garlic — the marinade gets its depth from ghee-roasted besan, mustard oil, kasuri methi and a pinch of hing. Roasting the besan first takes away its raw taste and helps the thick hung-curd marinade cling to the paneer. The skewers are charred on a grill pan or straight over the flame and finished with butter or chaat masala.
Cook along · 8 steps
Method
- 1
Heat 1 tablespoon ghee or oil in a small pan. Add the besan and roast on low heat until aromatic and lightly golden. Set aside to cool slightly.
- 2
Whisk the hung curd until smooth. Add the roasted besan, mustard oil, ginger paste, lemon juice, hing, Kashmiri red chili powder, coriander powder, garam masala, turmeric, kasuri methi and salt. Mix well to form a thick marinade.
- 3
Add the paneer cubes, capsicum and tomato to the marinade. Toss gently until evenly coated, taking care not to break the paneer.
- 4
Cover and marinate for 30 minutes.
- 5
Thread the marinated paneer and vegetables alternately onto skewers.
- 6
Heat a grill pan with a little oil and cook the skewers, turning frequently, until the paneer and vegetables are cooked and lightly charred. Alternatively, roast them directly over an open gas flame, turning frequently.
- 7
Brush the cooked Paneer Tikka lightly with melted butter or sprinkle with chaat masala.
- 8
Serve hot with mint chutney.
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