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 classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
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.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
