All of us has that one friend who doesn’t like to experiment. He would any day prefer to have the staple dal-chawal over a mexican burrito bowl! When planning for a different cuisine on a party menu, it is very important to ensure that you have a few staples. This is one of those universally liked Indian recipes which is a brilliant starter when you want to play safe !
Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. However, since most of use don’t have tandoors at home, I am sharing a microwave recipe. Hope you enjoy!
- 250 gms paneer/cottage cheese
- 2 large green bell pepper/capsicum/shimla mirch (you can pick different colors)
- 1 medium size onion
- 200 gms hung curd/yogurt or thick curd/yogurt
- 1 tbsp ginger garlic paste or crushed ginger garlic
- 1 to 2 tsp kashmiri red chili powder
- ½ tsp turmeric powder/haldi
- 1 tsp jeera powder/cumin seeds powder
- 1 tsp dhania powder/coriander powder
- ½ tsp garam masala powder
- 1 tsp dry mango powder/amchur powder
- 1 tsp chaat masala
- ½ tsp black pepper powder (you can skip if you don’t want it too spicy)
- juice of half lemon
- 1 to 2 tbsp oil or ghee or butter for brushing
- salt to taste
Step 1: Prepare the marinade and mix in the veggies and paneer (cut into cubes). Let this sit for minimum 1 hour in the refrigerator.
Step 2: Alternate the veggies and paneer on a skewer. (In case you are using bamboo skewers, soak it for half an hour in cold water before using them. This prevents them for getting burnt in the oven.)
Step 3: Bake in the oven at 180 degrees Celsius for about 25 minutes. Pause the oven after 10 minutes and brush a little oil and restart the baking. After another 10 minutes, turn the skewers on the other side and brush with a little oil. Bake for another 5 minutes and the paneer tikka is ready !
- I used convection mode in the microwave but you could also grill the paneer tikka in the microwave.
- Do not over bake as the paneer might get chewy.
- In case you do not have a microwave, you can shallow fry on a pan.
Serve with green corriander chutney and onion rings!
– With love. 🙂