Tandoori Paneer Tikka

Tandoori Paneer Tikka brings the restaurant experience home. Marinated paneer and veggies, spiced just right and cooked until tender. Good for parties or weeknights.

Ingredients

• 400 grams paneer
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large onion
• 1.5 cups plain yogurt
• 4 teaspoons ginger paste
• 4 teaspoons garlic paste
• 4 teaspoons red chili powder
• 2 teaspoons turmeric powder
• 4 teaspoons coriander powder
• 2 teaspoons cumin powder
• 4 teaspoons garam masala
• 2 teaspoons dried fenugreek leaves
• 4 tablespoons lemon juice
• 2 tablespoons mustard oil
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 4 metal or bamboo skewers

Instructions

1. Cut 400 grams paneer into 2.5 cm cubes. Wash 1 large red bell pepper, 1 large green bell pepper, and 1 large onion. Remove seeds from the bell peppers and cut them into 2.5 cm squares. Cut the onion into 2.5 cm squares, separating the layers.
2. In a large bowl, add 1.5 cups plain yogurt, 4 teaspoons ginger paste, 4 teaspoons garlic paste, 4 teaspoons red chili powder, 2 teaspoons turmeric powder, 4 teaspoons coriander powder, 2 teaspoons cumin powder, 4 teaspoons garam masala, 2 teaspoons dried fenugreek leaves, 4 tablespoons lemon juice, 2 tablespoons mustard oil, and 2 teaspoons salt. Mix everything well to create a smooth marinade.
3. Add the paneer cubes, red bell pepper squares, green bell pepper squares, and onion squares to the marinade. Gently mix to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours for best flavor.
4. If using bamboo skewers, soak 4 skewers in water for at least 30 minutes to prevent them from burning.
5. Preheat your oven to 200°C (400°F) or preheat an outdoor grill to medium-high heat. Line a baking sheet with parchment paper if baking in the oven.
6. Thread the marinated paneer and vegetables alternately onto the 4 skewers. Do not overcrowd the skewers.
7. If baking, place the skewers on the prepared baking sheet. Brush lightly with 2 tablespoons vegetable oil. Bake for 20-25 minutes, turning halfway through, until the paneer and vegetables are tender and slightly charred. If grilling, place the skewers directly on the grill. Grill for 10-15 minutes, turning frequently, until the paneer and vegetables are cooked through and have nice grill marks.
8. Serve the Tandoori Paneer Tikka hot with a squeeze of fresh lemon juice and a side of mint chutney or raita.

View the interactive Tandoori Paneer Tikka recipe