Indulge in creamy, melt-in-your-mouth cubes of paneer marinated in a luxurious blend of cream, yogurt, and mild spices. This classic North Indian appetizer is grilled to perfection, offering a rich, smoky flavor without the heat. A guaranteed crowd-pleaser for any occasion.
Prep20 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 skewer
422cal
18gprotein
13gcarbs
Ingredients
250 g Paneer (cut into 1-inch cubes)
0.5 cup Hung Curd (or thick Greek yogurt)
0.25 cup Fresh Cream (at least 25% fat)
2 tbsp Processed Cheese (grated)
10 pcs Cashews (soaked for 30 minutes and ground to a fine paste with 1-2 tbsp water)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Melt-in-mouth, creamy paneer malai tikka, perfectly spiced with tangy mint chutney. Protein-packed bliss!
This mughlai dish is perfect for snack. With 495.47 calories and 19.69g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
0.25 tsp Cardamom Powder
0.5 tsp White Pepper Powder
1 tsp Kasuri Methi (crushed between palms)
1 tbsp Lemon Juice (freshly squeezed)
0.75 tsp Salt (or to taste)
2 tbsp Butter (melted, for basting)
1 pcs Onion (medium, cut into 1-inch cubes and layers separated)
1 pcs Capsicum (medium, any color, cut into 1-inch cubes)
0.5 tsp Chaat Masala (for sprinkling)
Instructions
1
Prepare the Marinade
In a large mixing bowl, combine the hung curd, fresh cream, grated processed cheese, and smooth cashew paste.
Whisk thoroughly until you have a lump-free, creamy mixture.
Add the ginger-garlic paste, cornflour, chopped green chili (if using), garam masala, cardamom powder, white pepper powder, crushed kasuri methi, lemon juice, and salt.
Mix everything together until well combined. The marinade should be thick enough to coat the back of a spoon.
2
Marinate the Paneer and Vegetables
Gently add the paneer cubes, onion petals, and capsicum cubes to the marinade.
Use a spatula or your hands to gently coat all the pieces evenly. Be careful not to break the paneer cubes.
Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for best results. This allows the flavors to penetrate deeply.
3
Assemble the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning during cooking.
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or aluminum foil.
Thread the marinated paneer, onion, and capsicum pieces alternately onto the skewers. Don't pack them too tightly to ensure even cooking.
4
Cook the Tikka
Arrange the skewers on the prepared baking tray, ensuring they don't touch.
Bake for 10 minutes. Remove the tray from the oven, flip the skewers, and baste them with melted butter.
Return to the oven and bake for another 5-7 minutes, or until the edges of the paneer are lightly golden brown.
Alternatively, you can grill them on an outdoor grill or cook on a non-stick pan over medium heat for 8-10 minutes, turning occasionally.
5
Serve Hot
Once cooked, carefully remove the skewers from the oven.
Sprinkle generously with chaat masala and a squeeze of fresh lemon juice.
Serve immediately with a side of mint-coriander chutney and sliced onions.
6
Serving size: 0.25 cup
73cal
1gprotein
6gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
