Paneer Tikkas Video by Tarla Dalal

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Cottage cheese and capsicum cubes marinated in tandoori spices. To get thick curds, hang the curds in a muslin cloth and drain out the liquid. This takes about 15 to 20 minutes. Approximately 1 cup of curds will give you ½ cup of thick curds.

Recipe Description for Paneer Tikka, How To Make Paneer Tikka Recipe

Preparation Time: 10 mins
Cooking Time: 8 mins
Makes 7 tikkas
Show me for tikkas

Ingredients

2 cups paneer (cottage cheese) , cut into 50 mm. (2”) cubes
1/2 cup capsicum , cut into 50 mm. (2”) cubes
1/2 cup thick curds (dahi)
1 tbsp besan (bengal gram flour)
1 1/2 tsp finely chopped ginger (adrak)
2 tsp garlic (lehsun) paste
1 tsp chilli powder
2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)
salt to taste
5 tsp oil for greasing and cooking
1 tsp chaat masala

For Serving
Phudina chutney

Method

Combine the curds, besan, ginger, garlic, chilli powder, dry fenugreek leaves, garam masala, coriander, salt and 2 tsp of oil in a bowl and mix well till the mixture is smooth.
Add the paneer cubes and capsicum cubes, toss well and keep aside to marinate for 30 minutes.
Thread a piece of paneer followed by capsicum and finally by one more piece of paneer on a tooth pick.
Repeat with the remaining ingredients to make 6 more tikkas.
Grease a non-stick tava (griddle) with 2 tsp of oil.
Place the prepared tikkas on the tava (griddle) and cook on a medium flame, using the remaining 1 tsp oil till they are golden brown in colour from both the sides.
Sprinkle a little chaat masala over the tikkas.
Serve immediately with pudhina chutney.