Paneer Tikka

Paneer Tikka

These Paneer tikka skewers are so good, just like you would get in your fave Indian restaurant.

Follow the Video and recipe and these few little small tips to get them just like you have in the restaurants.

TIP  1 – If using Packet Paneer from your local supermarket – Cube and soak in a bowl of boiling water for 30mins (enough time to do your chopping and make your marinade

TIP 2 – Toast your gram flour in a dry pan so that it goes slightly darker brown in colour

TIP 3 – Once you have made your marinade. Heat up your oil in a saucepan until it is smokin’ – don’t to what i did in the video and use a large frying pan!!

(BE V CAREFUL WITH THIS STEP PLEASE!) then carefully pour into your marinade to temper and infuse it all together. Then give it a good mix

 Ingredients

• 500g block of paneer
  • (Cubed into approx. 1.5cm cubes. And then soak in boiling water for 30 mins while you prep your marinade)
• 2 large red onions (peeled, quartered and separated in separate leaves)
• 2 peppers (deseeded and chopped into approx. same size as your paneer
• 150g thick plain yoghurt
• 2 tbsp roasted gram flour
• Garlic Ginger Paste – Made whizzing the below
  • 4-6 cloves garlic
  • 2 tsp minced ginger
• 2 tsp kastoori methi, rubbed between hands
• Squeeze of a whole lemon
• Approx 100ml of vegetable or sunflower oil heated until smoking. Be very careful with this!

Spices

• 2 tbsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp ground black pepper
• 1 tsp garam masala
• 1/2 tsp smoked paprika
• ½ Tsp cardamom seeds finely ground
• 1-2 tsp salt (or to taste)

Other Stuff

• Large Mixing Bowl
• Lemon for garnish and to squeeze over Tikka Skewers
• Wooden or metal skwers
• Oil to spray if using an airfryer
• Melted ghee (or butter) and chooped coriander to brush over once cooked

 Instructions

• Firstly cube your block of paneer into 1.5 cm cubes. Then soak your paneer in a bowl of boiling hot water (TIP1 above) while you chop your veg and make the tikka marinade
• Chop your peppers and onion as described above.
• In a large bowl, whisk together really well all your spices, toasted gram flour (TIP 2 above) and yoghurt.
• Heat your oil until its smoking and carefully pour into your mixture and mix well once again. (TIP 3 above)
• Drain your soaked paneer and ensure its dry before adding to the marinade with your chopped peppers and onion.
• Cover and marinate for an hour tor two if you have the time
• Time to skewer your marinated paneer, peppers and onion onto skewers of your choice (if using wooden skewers soak in water for an hour or so
• You can cook these in many ways:
  • Airfryer – 10-15mins turning every few mins
  • Oven @200 degrees for 10-15mins on a raised roasting tin so there is space to turn every few mins, then last  min put under a high grill to get some nice charring if you don’t have any already
  • BBQ – Turning frequently for approx. 10 mins (depending on the heat of your BBQ)

Finish off by brushing with melted ghee (or butter) that’s been mixed with chopped coriander and then squeeze with fresh lemon and serve with salad and a Yoghurt raita dip

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