Paneer Tikka on Tawa- Grilled Spicy Cottage Cheese

Paneer Tikka on Tawa- Grilled Spicy Cottage Cheese

North Indian’s love for paneer is well known. It is commonly considered among vegetarians that if you haven’t served paneer to your guests in one or the other form, it means you haven’t treated them well. Out of  the innumerable paneer dishes, Paneer tikka is one of the most common snacks that is liked by almost everyone. It, being the most beloved food to many of us, is served almost at every party, be it a birthday party, kitty party, a wedding or even if you go to a restaurant.

Step wise Pictorial Description of Paneer Tikka

Wash and cut bell pepper, capsicum, tomatoes and onion into cubes. I didn’t use tomatoes as my kids don’t like them. Cut paneer into cubes.

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Soak wooden skewers in water for about 30 minutes. This helps in preventing the burning of skewers while making paneer tikka.

For preparing marinade of paneer tikka, take hung curd in a bowl and whisk it to remove lumps. Basically thick curd is required for this. If your curd is thick enough with little whey you can use it as such, other wise put it in a muslin cloth for about half an hour to remove excess water and to get a thick curd.

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Add all the spices used in marination, ginger garlic paste, lemon juice, oil, salt and 1 tablespoon of cornstarch to the beaten hung curd and mix well.

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Put the paneer cubes and veggies in the marinade and mix gently taking care that it coats all the pieces well. Keep in refrigerator for 1-2 hours. You can even marinate overnight.

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Arrange the marinated pieces on skewers or toothpicks in the order you want.

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Heat 2 tablespoons of oil on a tawa or grilling pan. I used grilling pan. That saves a lot of oil. In total I used only 3 tablespoons of oil.

Place the skewers on the hot tawa or pan, whichever you are using. Let it cook for 2-3 minutes on medium high heat. Then turn the skewers and cook on other side. Keep turning every now or then till you get a  golden brown tinge on all the sides.

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Remove on a plate and serve hot with onion, lemon wedges and curd mint chutney.

Alternately, you can cook the veggies and paneer on tawa or pan and then put in skewers for serving. I did it to cook paneer pieces for my daughter as she doesn’t eat capsicum.

recipe of paneer tikka


Prep Time: 2 hr 15 min                   Cooking Time: 30 min             Makes:15 pieces


 

Ingredient of Paneer Tikka

Paneer500 grams, cubed
Curd1 cup
Capsicum1,cut into cubes
Red & Yellow bell pepper1/2 each, cut into cubes
Tomato2, deseeded & cubed
Onion1, cut into cubes
Turmeric powder1 teaspoon
Oil1 +3 tablespoon
Mango powder/ Amchur1/2 teaspoon
Cumin powder1/2 teaspoon
Red chili powder1/2 teaspoon
Tandoori Masala1 teaspoon
Saltto taste
Lemon juice1 teaspoon
Ginger garlic paste1 teaspoon

Method:

  1. Wash and cut bell pepper, capsicum, onion and tomatoes into cubes. 
  2. Cut paneer into cubes.
  3. Soak wooden skewers in water for about 30 minutes. 
  4. For preparing marinate of paneer tikka, take hung curd in a bowl and whisk it to remove lumps. 
  5. Add all the spices used in marination, ginger garlic paste, lemon juice, oil, salt and 1 tablespoon of cornstarch to the beaten hung curd and mix well.
  6. Put the paneer cubes and veggies in the marinade and mix gently taking care that it coats all the pieces well.
  7. Marinate in refrigerator for 1-2 hours. You can even marinate overnight.
  8. Arrange the marinated pieces on skewers or toothpicks in the order you want.
  9. Heat 2 tablespoons of oil on a tawa or grilling pan. 
  10. Place the skewers on the hot tawa or pan. Let it cook for 2-3 minutes on medium high heat.
  11. Turn the skewers and cook on other side. Keep turning every now or then till you get a  golden brown tinge on all the sides.
  12. Remove on a plate and serve hot with onion, lemon wedges and curd mint chutney.
 

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