Paneer Tikka
User Reviews
5
Paneer Tikka
Description
This Paneer Tikka recipe begins with cubed firm paneer coated thoroughly in a marinade of Greek yogurt mixed with tikka paste. The combination provides a thick, spiced base that adheres to the paneer during the grilling process. Red bell pepper squares and red onion wedges add freshness and texture alongside the paneer on skewers. Cooling the wooden skewers in water before use prevents burning on the grill.
The marinated paneer and vegetables are cooked under a broiler for about 15 minutes, turning once, ensuring the paneer remains soft inside while developing grill marks on the surface. Care is taken to avoid overcooking, as paneer can become tough and chewy if exposed to heat too long. The tikka paste imparts characteristic Indian spice flavors, which can be substituted with other curry pastes or spice powders as preferred.
Paneer Tikka is best served hot immediately after grilling, making it a popular choice for party appetizers or a flavorful starter. The recipe suggests that tofu may be substituted for paneer using the same method for a vegetarian alternative. Adjusting the spice level or using a different paste can customize the dish to individual taste preferences.
Ingredients
- 200 g paneer cut into 16 cubes
- 1 red bell pepper cut into 16 squares
- 1 red onion cut into 16 wedges
- 80 g tikka paste
- 4 tablespoon Greek yogurt
Instructions
- If using wooden skewers, make sure to soak them in water before using them.
- Mix 4 tablespoon Greek yogurt and 80 g Tikka paste in a bowl.
- Add the cubes of 200 g Paneer to the marinade and coat well. Cover and refrigerate for 30 minutes.
- Thread the skewers with the paneer, 1 Red bell pepper and 1 Red onion.
- Cook under the grill (broiler) for 15 minutes, turning once.
Notes
- Use firm paneer for the best texture; avoid soft cottage cheese types.
- To keep wooden skewers from burning, soak them in water before threading ingredients.
- Serve paneer tikka hot right from the grill for the best taste and texture.
- Overcooking makes paneer tough and chewy; grill just until heated through and lightly charred.
- You can substitute the tikka paste with your preferred curry paste or spice powder to change the flavor or reduce oil content.
- Firm tofu can be used as a substitute for paneer in this recipe following the same marination and grilling steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 2skewers | |
| Calories | 180kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 420mg | 18% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 40mg | 44% |
| Calcium | 263mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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