Punjabi Paneer Tikka

Paneer Tikka in Marathi Serves: 3 to 4 persons Time: approx 30 minutes I ngredients: 3 to 4 Skewers (Wooden or metallic) 3 to 4 small bell p...

Paneer Tikka in Marathi

Serves: 3 to 4 persons
Time: approx 30 minutes

paneer tikaa masala, paneer recipes, north indian paneer, Punjabi Paneer Tikka masalaIngredients:
3 to 4 Skewers (Wooden or metallic)
3 to 4 small bell peppers with different colors(Red, Green, Yellow, Orange)
3 to 4 Shallots
8 to 10 cherry tomatoes
200 gram Paneer
Oil Brushing for vegetables
2 tbsp Oil
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp red chili powder
Pinch of Kasoori Methi
Pinch of Salt
Paneer Marination
5 tbsp Thick yogurt
1 tbsp Corn starch
1/4 tsp Turmeric powder
1 tsp red chili powder
1 tsp ginger-garlic paste
1 tsp Coriander-Cumin powder
2 pinches Kasoori Methi
Salt to taste

Paneer tikka, vegetable paneer tikka masala, Punjabi restaurant style paneer tikka masalaMethod:
1) If you are using Wooden skewers, soak then in cold water for 1/2 an hour. It will prevent them from burning while baking.
2) Mix all the ingredients for Paneer marination. Cut paneer into 1 n 1/2 inch pieces. Marinate paneer for 15 minutes.
3) Cut Bell peppers into 1 inch pieces. If the shallots are little big in size, cut them into half. Peel them.
4) Once you are done with cutting. Start threading vegetables and Paneer in the skewers. First thread cherry tomato, then 2 to 4 bell pepper pieces and a small shallot. Then thread Paneer. After paneer, thread bell peppers and shallot.
5) Prepare the oil mixture by combining 2 tbsp Oil, 1/2 tsp Coriander powder, 1/2 tsp Cumin powder, 1/2 tsp red chili powder, Pinch of Kasoori Methi, Pinch of Salt.
6) Put the oven on broil for 3 minutes. While oven is preheating, brush the vegetables with Oil mixture.
7) Now skewers are ready to bake. Keep the skewers on oven-safe plate (I used cast Iron skillet). Put the skillet on middle or upper rack. Broil for 2 to 3 minutes and check in between. Once the edges of paneer becomes brown, remove the skewers from oven. Do not over-bake, otherwise Paneer will melt.
7) Remove the baked vegetables and paneer in serving plate and pour a ladleful tikka Masala. Serve hot with any Indian bread.

1) To bake the paneer, it should be little firm. Hence, add some all purpose flour, while making Paneer at home. After curdling milk, drain the water by saving crumbled Paneer in cheese cloth. Squeeze out all the water, transfer the paneer crumbs to a plate. Add 2 to 3 tbsp all purpose flour and knead a little. Do not make it too soft. Again put the kneaded paneer to cheese cloth and tie tightly. Put any heavy thing over it to remove excessive water and to get a nice block of paneer.
2) Do not marinate paneer for longer. It becomes mushy and melts while baking.
3) If you don't have oven or Tandoor at home, deep fry or shallow fry marinated paneer. Stir fry oil brushed vegetables over high heat. However, Tikka baked in over or in tandoor gives best taste.
4) Cut bigger pieces of Paneer, as small pieces tend to break while threading on the skewers.


Snack 4421380540434378178

Post a Comment Default Comments

  1. hi Vaidehi,
    Can you post the recipe for preparing paneer at home.
    Market madye je paneer milate te soft/fresh nasate

  2. thankyou vaidehi. the information was easy to follow and very precise.

  3. hmmm... looks very appealing! Want to try it.

  4. Good and easy recipe.



Search Recipes

Like Chakali!