Cubes of firm paneer marinated in a vibrant, tangy yogurt sauce with classic Indian spices. Grilled to perfection with charred edges, this dish is a smoky, flavorful appetizer that's a staple at any celebration.
Prep25 min
Cook15 min
Servings4
Serving size: 1 skewer
424cal
22gprotein
14gcarbs
31g
Ingredients
300 g Paneer (Cut into 1-inch cubes)
1 cup Hung Curd (Or thick Greek yogurt)
2 tbsp Besan (Gram flour)
1 medium Capsicum (Cut into 1-inch pieces)
1 medium Red Onion (Cut into 1-inch pieces, layers separated)
1 tbsp Ginger Garlic Paste
2 tbsp Mustard Oil (For an authentic pungent flavor)
1 tbsp Lemon Juice (Freshly squeezed)
1 tsp Kashmiri Red Chili Powder (For color, adjust for heat)
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.
Crisp, tangy onion rings tossed in a simple mix of Indian spices. This refreshing North Indian salad is the perfect zesty accompaniment to rich curries, kebabs, and biryanis, ready in minutes.
About Paneer Tikka, Pudhina Chutney and Laccha Pyaaz
Protein-packed paneer tikka, perfectly spiced with tangy mint chutney. A flavorful, gut-friendly treat!
This mughlai dish is perfect for snack. With 532.5500000000001 calories and 24.040000000000003g of protein per serving, it's a nutritious choice for your meal plan.
1 tsp Chaat Masala (For sprinkling before serving)
1 tbsp Melted Butter (For basting)
Instructions
1
Prepare the Marinade Base (5 minutes)
In a small, dry pan over low heat, lightly roast the besan (gram flour) for 2-3 minutes until it becomes fragrant. This removes the raw taste. Set aside to cool.
In a large mixing bowl, whisk the hung curd or Greek yogurt until completely smooth and creamy.
Add the roasted besan, ginger-garlic paste, mustard oil, lemon juice, and all the powdered spices: Kashmiri red chili powder, coriander, turmeric, garam masala, cumin, ajwain, and salt.
Crush the kasuri methi between your palms and add it to the bowl. Mix everything thoroughly to form a thick, lump-free marinade.
2
Marinate the Paneer and Vegetables (30 minutes to 4 hours)
Gently add the paneer cubes, onion petals, and capsicum pieces to the marinade.
Use a spatula or your hands to carefully coat all the ingredients evenly, ensuring the paneer cubes do not break.
Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours.
3
Assemble the Skewers (5 minutes)
If using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning during cooking.
Thread the marinated paneer, onion, and capsicum pieces onto the skewers, alternating them for a balanced and colorful look. Don't pack them too tightly to allow for even cooking.
4
Cook the Paneer Tikka (10-15 minutes)
Grill Method: Preheat a grill or grill pan to medium-high heat. Place the skewers on the grill and cook for 10-12 minutes, turning every 2-3 minutes. Baste with melted butter during the last few minutes of cooking until you see light char marks.
Oven Method: Preheat your oven to 220°C (425°F). Arrange the skewers on a baking tray lined with parchment paper, ensuring they don't touch. Bake for 12-15 minutes, flipping halfway through. Baste with butter and broil for the last 1-2 minutes for extra char.
Pan-Fry Method: Heat 1 tbsp of oil in a non-stick skillet over medium-high heat. Place the skewers (or just the paneer and veggies) in the pan and cook for 8-10 minutes, turning occasionally until all sides are golden brown and slightly charred.
5
Serve Hot (2 minutes)
Once cooked, transfer the paneer tikka skewers to a serving platter.
Immediately sprinkle with chaat masala and squeeze fresh lemon juice over the top.
Serve hot with mint chutney and onion rings.
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.