Best Indian Paneer Skewers Recipes

PANEER TIKKA RECIPE (RESTAURANT STYLE)

Paneer Tikka Recipe (Restaurant Style) image

This Restaurant Style Paneer Tikka is a popular and delicious tandoori snack where paneer (Indian cottage cheese cubes) are marinated in a spiced yogurt-based marinade, arranged on skewers and grilled in the oven.

Provided by Dassana Amit

Time 2h30m

Number Of Ingredients 19

Ingredients

200 to 250 grams Paneer (or Indian cottage cheese)
½ cup diced onions (or 1 medium sized onion)
½ diced capsicum (or 1 small to medium bell pepper - green, yellow or red)
200 grams Hung Curd (or greek yogurt)
1 tablespoon Ginger Garlic Paste (or 1 tablespoon crushed ginger-garlic)
2 teaspoons kashmiri red chili powder (or 2 teaspoons sweet paprika)
½ teaspoon turmeric powder ((ground turmeric))
1 teaspoon cumin powder ((ground cumin))
1 teaspoon Coriander Powder ((ground coriander))
½ teaspoon Garam Masala
1 teaspoon ajwain ((carom seeds))
1 teaspoon dry mango powder ((amchur powder))
1 teaspoon chaat masala
½ teaspoon black pepper powder (- optional (ground black pepper))
1.5 teaspoons lemon juice
1 tablespoon mustard oil (or any neutral tasting oil)
½ teaspoon black salt (- optional)
salt ( as required)
some mustard oil (for brushing)

Steps:

Chop the paneer in square shaped cubes.
Dice the onions and capsicum in 1 or 1.5 inches square pieces.
In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
Mix very well. Check the taste and add more seasonings if required.
Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element.
Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.
Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
Serve paneer tikka with mint chutney and onion rings with lemon wedges

Nutrition Facts : Calories 316 kcal, Carbohydrate 11 g, Protein 17 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 47 mg, Sodium 470 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HARIALI PANEER TIKKA (GREEN PANEER SKEWERS)

Hariali Paneer Tikka (Green Paneer Skewers) image

Paneer is marinated in a creamy herb and garlic yogurt marinade, then charred.

Provided by Pushpesh Pant

Yield 4 Servings

Number Of Ingredients 17

Ingredients

16 cloves garlic, crushed
10 green chiles, de-seeded (optional) and roughly chopped
1 large bunch cilantro leaves
5 large bunches mint leaves
125ml (4 fl. oz) tamarind paste
Salt
1 kg (2 lbs) homemade or store-bought paneer, cut into medium-sized pieces
375ml (13fl oz or 1 cup) plain Greek yogurt, strained overnight in a muslin bag to remove water
2 tablespoons heavy cream
4 teaspoons garlic paste (see Cooks' Note)
1 tablespoon cilantro leaves
2 tablespoons red chile paste
1 teaspoon green chile paste
90g (3 oz) Mint Chutney
2 tablespoons gram (chickpea) flour
3 tablespoons mustard oil
Black rock salt

Steps:

Put the garlic, chiles, coriander and mint leaves in a blender and process until ground, then transfer to a bowl. Add the tamarind paste and mix together. Season with salt. The amount of chiles and salt can be increased or decreased to taste. This chutney should be consumed on the day it is made.
To prepare the marinade, put the yogurt, cream, garlic paste, cilantro leaves, red and green chile pastes, chutney, roasted gram flour and oil in a large bowl. Season with salt and mix together.
Coat the paneer with the marinade and set aside for about 2 hours.
Prepare a charcoal grill, or alternatively preheat the oven to 180ºC/350ºF/Gas Mark 4. Take a metal skewer and thread the marinated paneer cubes through it, leaving a 2.5-cm/1-inch gap between each cube. Roast over a charcoal grill or in the preheated oven for 10-15 minutes.