Paneer tikka
AI-drafted · awaiting admin review
Cubes of paneer, onion and capsicum marinated in spiced curd and grilled in a tandoor or oven.
Region: Chandigarh (Punjabi cooking)Occasion: Starter at parties and weddingsTime: 40 min + 1 hour marinatingServes: 4Vegetarian
Ingredients
- 400 g paneer, in large cubes
- 1 onion and 1 capsicum, in squares
- ½ cup thick hung curd
- 1 tbsp besan, roasted
- 1 tbsp ginger-garlic paste
- 1½ tsp Kashmiri chilli powder
- 1 tsp garam masala
- ½ tsp ajwain
- 1 tsp chaat masala
- 1 tbsp mustard oil
- 1 tbsp lemon juice
- Salt to taste
- Butter for basting
Method
- Mix the curd, besan, ginger-garlic paste, spices, mustard oil, lemon juice and salt into a thick marinade.
- Coat the paneer, onion and capsicum and leave for at least 1 hour.
- Thread onto skewers, alternating paneer and vegetables.
- Grill in a tandoor, under a hot grill or in an oven at 220°C for 12–15 minutes, turning and basting with butter, until charred at the edges.
- Sprinkle with chaat masala and lemon and serve with green chutney and onion rings.
History
Tandoor cooking came to Chandigarh and the rest of north India with Punjabi cooks, and paneer tikka became the vegetarian partner to chicken tikka.
Significance
Paneer tikka is a fixed starter at Chandigarh weddings and parties, where many guests are vegetarian.