PANEER TIKKA
One of my all time favorites and a classic Indian restaurant order for a reason. A tangy, velvety marinade over light and airy blocks of cheese. This is a really really simple dish to make. Marinate paneer, onions and bell peppers in a spicy yogurt mixture, then bake for 20 minutes. The few minutes of broiling mimics that smokey, charred tandoori flavor. Serve as an appetizer or a vegetarian main dish.
Total Time: 40 minutes
Serves: 4
RECIPE
In a blender or food processor, combine ½ cup yogurt, 5 peeled garlic cloves, 1 inch of peeled ginger, 2-3 Thai chillies (adjust based on your spice preference), 1 tsp garam masala, 1 tsp red chili powder (adjust to taste), 1 tsp paprika, 1 teaspoon cornstarch, the juice of 1 lemon, and ½ tsp of salt. Blend until smooth. Taste and adjust salt and spice to your liking and transfer to a large bowl. (see note 1)
Cut the paneer into 1 inch cubes (see note 2). Cut the bell pepper and onion into 1 inch squares. The onion will be one layer, cut into squares.
3. Add the paneer and vegetables to the bowl with the marinade. Mix until everything is well coated. Mix gently to prevent breaking up the paneer.
4. Preheat your oven to 450 F and move your rack to the top ⅓ of the oven. Thread the paneer and vegetables onto the skewer, alternating each one.
5. Spread 1 tbsp oil evenly onto a sheet tray. Place the skewers on the tray and spoon over the remaining marinade. Drizzle over the remaining 1 tbsp oil.
6. Bake the paneer for 15 minutes, then move the rack to the top of the oven and broil for another 3-5 minutes, or until the paneer is slightly blackened on the edges. (see note 3)
7. Serve warm with a squeeze of lemon juice
NOTES:
To avoid having to wash a blender, I usually smash the garlic, ginger and chillies into a paste using a mortar and pestle, then just mix it along with the rest of the ingredients in a bowl. But use a blender if you don’t have a mortar and pestle!
If using the standard rectangle block of paneer from the store, this will be 3 rows vertically and 5 rows horizontally.
Overcooking the paneer will make them hard and rubbery. Adjust the cooking length based on size and thickness.
Paneer Tikka
Ingredients
- 14 oz paneer
- ½ cup yogurt
- 5 garlic cloves, peeled
- 1 inch ginger, peeled
- 2-3 thai chillies (adjust to taste)
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- 1 tsp paprika
- 1 tsp cornstarch
- Juice of 1 lemon
- ½ medium red onion
- 1 large bell pepper (pick your favorite color)
- 2 tbsp neutral oil
- Salt
Instructions
- In a blender or food processor, combine ½ cup yogurt, 5 peeled garlic cloves, 1 inch of peeled ginger, 2-3 Thai chillies (adjust based on your spice preference), 1 tsp garam masala, 1 tsp red chili powder (adjust to taste), 1 tsp paprika, 1 teaspoon cornstarch, the juice of 1 lemon, and ½ tsp of salt. Blend until smooth. Taste and adjust salt and spice to your liking and transfer to a large bowl. (see note 1)
- Cut the paneer into 1 inch cubes (see note 2). Cut the bell pepper and onion into 1 inch squares. The onion will be one layer, cut into squares.
- Add the paneer and vegetables to the bowl with the marinade. Mix until everything is well coated. Mix gently to prevent breaking up the paneer.
- Preheat your oven to 450 F and move your rack to the top ⅓ of the oven. Thread the paneer and vegetables onto the skewer, alternating each one.
- Spread 1 tbsp oil evenly onto a sheet tray. Place the skewers on the tray and spoon over the remaining marinade. Drizzle over the remaining 1 tbsp oil.
- Bake the paneer for 15 minutes, then move the rack to the top of the oven and broil for another 3-5 minutes, or until the paneer is slightly blackened on the edges. (see note 3)
- Serve warm with a squeeze of lemon juice
Notes
- To avoid having to wash a blender, I usually smash the garlic, ginger and chillies into a paste using a mortar and pestle, then just mix it along with the rest of the ingredients in a bowl. But use a blender if you don’t have a mortar and pestle!
- If using the standard rectangle block of paneer from the store, this will be 3 rows vertically and 5 rows horizontally.
- Overcooking the paneer will make them hard and rubbery. Adjust the cooking length based on size and thickness.