Paneer Tikka

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients & Tools

   First, get your tools ready: a large mixing bowl, chopping board, sharp knife, measuring spoons, measuring cups, and a grater. Cut the paneer into 2.5 cm cubes. Deseed the capsicum and cut it into 2.5 cm squares. Peel the onion, quarter it, and separate the layers into 2.5 cm pieces. Grate the ginger and garlic finely.

2. 02

   Make the Marinade Base

   In the large mixing bowl, add 1/2 cup (120g) of thick curd. Add 1.5 tsp kashmiri chilli powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1 tsp coriander powder, and 3/4 tsp salt. Mix everything well with a spoon until it forms a smooth, reddish paste.

3. 03

   Add Besan and Oil to Marinade

   Now, add 1 tbsp of besan (gram flour) to the marinade paste in the bowl. Also, add 1 tbsp of mustard oil. Mix thoroughly until the besan is fully incorporated and there are no lumps. The marinade should be thick enough to coat the paneer and vegetables.

4. 04

   Marinate Paneer and Vegetables

   Add the cut paneer cubes, capsicum squares, and separated onion pieces to the mixing bowl with the marinade. Gently toss everything together using your hands or a spoon, ensuring each piece is well coated with the marinade. Be careful not to break the paneer.

5. 05

   Rest for Marination

   Cover the mixing bowl with a lid or plastic wrap. Place it in the refrigerator to marinate for at least 30 minutes. This resting time allows the flavors to soak into the paneer and vegetables.

6. 06

   Prepare for Cooking

   After 30 minutes, remove the marinated paneer and vegetables from the refrigerator. If using bamboo skewers, soak them in water for 10 minutes to prevent burning. If using metal skewers, no soaking is needed. Keep a large non-stick tawa (griddle) ready.

7. 07

   Skewer the Tikka

   Carefully thread the marinated paneer, capsicum, and onion pieces onto the skewers, alternating them. Aim for 3-4 pieces of each per skewer, leaving a small gap between each piece. Don't pack them too tightly.

8. 08

   Heat the Tawa

   Place the large non-stick tawa on your stovetop over medium heat. Let it heat up for about 2 minutes. You should feel warmth radiating when you hold your hand a few inches above it.

9. 09

   Pan-Sear the Tikka (First Batch)

   Add 1 tbsp of cooking oil to the hot tawa and spread it evenly. Carefully place 2-3 skewers on the tawa, ensuring they are not overcrowded. Cook for 3-4 minutes on one side until you see light charring and golden-brown spots.

10. 10

    Continue Pan-Searing

    Using tongs, carefully turn the skewers to another side. Cook for another 3-4 minutes until charred. Continue turning and cooking on all sides for a total of 12-15 minutes, until all sides have nice golden-brown char marks and the vegetables are slightly tender but still have a bite.

11. 11

    Cook Remaining Batches

    Remove the cooked skewers from the tawa and set them aside on a plate. Add the remaining 1 tbsp of oil to the tawa and repeat the pan-searing process with the rest of the skewers until all are cooked through and nicely charred.

12. 12

    Finish and Serve

    Once all the paneer tikka is cooked, remove the pieces from the skewers onto a serving plate. Squeeze 1 tbsp of fresh lemon juice evenly over the tikka. Sprinkle 1/2 tsp of chaat masala over the top. Serve hot as an appetizer or side dish.