Juicy chunks of Indian cottage cheese marinated in homemade tandoori paste and grilled until charred. Perfect with naan, roti or paratha.
Course: Appetizer, Main Course
Keyword: cheese, kebab, north indian, paneer, skewer, tandoori, vegetarian
6 large metal kebab skewers (if using wooden skewers, soak in cold water for 1 hour prior to skewering the paneer)
For the paneer & marinade:
400gpaneercut into large cubes (soak in hot water for 5 minutes and drain)
2bell pepperscut into large squares
2red onionsquartered and separated into petals
1/2tspground black pepper
1tspground cumin seeds
1tspground coriander seeds
2cardamom pods(seeds ground)
1/2tspkasoori methi (dried fenugreek leaves)
1tspKashmiri red chilli powder
2tbspsunflower, vegetable, mustard or rapeseed oil
1tbspmelted gheefor brushing on the cooked tikka
Sliced onions and tomatoes
Fresh coriander leaveschopped
Roast the chickpea flour in a dry pan until lightly toasted. Set aside.
Whisk together all the ingredients for the marinade, including the roasted chickpea flour and except the oil.
Heat the oil over a high heat until smoking hot. Carefully whisk this into the marinade. Add the paneer, peppers and onions. Mix well to coat and set aside for 30 mins (or cover and refrigerate for up to 2 days).
Preheat the oven to 200C/400F.
Skewer the paneer, onions and peppers on the skewers, alternating in each ingredient.
Set a metal wire rack on top of a baking tray and arrange the skewers on top. Bake for 10 minutes if proceeding to the next step, or 15 minutes if skipping the next step.
Optional: Once out of the oven, hold each skewer over a direct flame on your hob burner roll char the outside. Be careful not to burn yourself and open a window before you start.
Brush the paneer tikka pieces with melted ghee and serve immediately with all the accompaniments.
This paneer tikka is excellent with naan, roti or a simple salad.