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Paneer Tikka on Tawa
Paneer Tikka is a delicious Indian appetizer known for its smoky, tangy, and spicy flavors. This recipe uses a steel tawa to cook the marinated paneer cubes for a perfect Indian starter!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 346 kcal
Course:
Appetizer
Cuisine:
gluten-free
Ingredients
- 2.5 cups Paneer (Indian Cottage Cheese) 500 gm
- 1 medium onions
- 1 large green capsicum
- ¾ cup yogurt
- 2 tablespoon besan
- 1 teaspoon Kasoori Methi (fenugreek leaves)
- 2 teaspoon red chili powder
- 1 tsp lemon juice dry mango powder
- 2 tablespoon sesame oil olive oil or mustard oil
- salt as per taste
Instructions
- Wash and chop veggies. Paneer in large cubes. Halve the onion and ut each half into quarters to get large chunks. Gently separate the onion layers to create individual petals. Similarly, cut large chunks of capsicum. In a large bowl, mix yogurt, all powdered spices, lemon juice, kasoori methi, and salt. Add paneer cubes, onion and capsicum chunks to the marinade. Mix well and let it sit for at least 30 minutes.
- Place a tawa (griddle) on medium heat and brush it with a little oil. I have used steel tawa. Place the individual chunks of paneer cubes, onion and capsicum on the tawa and cook each side for about 2-3 minutes until the paneer and vegetables are slightly charred and cooked through.Cook another batch. I had cooked in two batches.
- Serve the hot and spicy Paneer Tikka with green chutney!
Cup of Yum
Notes
- Make sure to coat paneer cubes, onion and capsicum chunks with marinade properly and marinade should not be runny. Avoid using homemade curd or make sure to remove water from it by hanging overnight.
- It takes about 2-3 minutes to cook paneer tikka from one side.
- If you are using other veggies like cauliflower, mushroom, etc, they need to be pre-cooked first before making them as tikka on tawa. May be blanch or boil for 5 minutes. Dry and then marinate.