Name: Paneer Tikka with Peppers and Onion
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g Paneer (cubed); 0.5 cup Greek Yogurt (thick); 1 tbsp Ginger-Garlic Paste; 1 tbsp Kashmiri Red Chili Powder; 1 tsp Garam Masala; 1 tbsp Kasuri Methi (Dried Fenugreek Leaves); 2 tbsp Mustard Oil; 2 medium Bell Peppers (assorted colors, cubed); 1 large Red Onion (petals); 1 tbsp Lemon Juice

"This Paneer Tikka features succulent cubes of Indian cottage cheese marinated in a spiced yogurt blend and charred to perfection. Paired with crunchy bell peppers and onions, it is the ultimate vegetarian appetizer for any gathering."

1 Ingredients

Qty	Item
400 g 400 g	Paneer (cubed)
0.5 cup 120 g	Greek Yogurt (thick)
1 tbsp 15 g	Ginger-Garlic Paste
1 tbsp 6 g	Kashmiri Red Chili Powder
1 tsp 2 g	Garam Masala
1 tbsp 1 g	Kasuri Methi (Dried Fenugreek Leaves)
2 tbsp 30 ml	Mustard Oil
2 medium 300 g	Bell Peppers (assorted colors, cubed)
1 large 150 g	Red Onion (petals)
1 tbsp 15 ml	Lemon Juice

2 Instructions

In a large mixing bowl, whisk together the Greek yogurt, ginger-garlic paste, chili powder, garam masala, crushed kasuri methi, mustard oil, and lemon juice until smooth.

Gently fold in the paneer cubes, onion petals, and bell pepper squares, ensuring every piece is coated thoroughly in the marinade. Let it marinate for at least 30 minutes in the refrigerator.

Thread the paneer and vegetables onto skewers, alternating between paneer, pepper, and onion for variety.

Preheat your grill or oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment or directly on the grill grates.

Cook for 12-15 minutes, turning occasionally, until the paneer is golden and the edges of the vegetables are slightly charred.

Serve hot with mint chutney and a sprinkle of chaat masala.

·
If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
·
For a smoky 'dhungar' flavor, place a hot charcoal in a small bowl inside the marinade container and drizzle a drop of oil on it, then cover tightly for 5 minutes.
·
Ensure the yogurt is thick (hung curd or Greek yogurt) so it clings to the paneer and doesn't run off.
·
Do not overcook the paneer as it can become rubbery; high heat for a short duration is key.

? Frequently Asked Questions

Can I make this in an Air Fryer?

Yes! Cook at 380°F (190°C) for 8-10 minutes, shaking the basket halfway through until charred.

What can I use instead of mustard oil?

You can use any neutral vegetable oil, but mustard oil provides the traditional pungent flavor found in restaurant-style tikka.

How do I make the paneer softer?

Soak the paneer cubes in warm salted water for 10 minutes before marinating, then pat them completely dry.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your spices do not contain any anti-caking agents that include gluten.

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