Made with AI
Tandoori Paneer Tikka without Garlic
Ingredients
- paneer400 g
- thick yogurt100 g
- lemon juice1 tablespoon
- ginger paste1 tablespoon
- mustard oil2 tablespoons
- Kashmiri red chili powder2 teaspoons
- cumin powder1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- chaat masala1 teaspoon
- salt1 teaspoon
- red onion1 large (about 150g)
- green bell pepper1 large (about 150g)
- red bell pepper1 large (about 150g)
Instructions
- 1
Cut the paneer into 1-inch cubes and set aside.
- 2
In a large mixing bowl, add the thick yogurt, lemon juice, ginger paste, mustard oil, Kashmiri red chili powder, cumin powder, coriander powder, garam masala, chaat masala, and salt. Mix well to form a smooth marinade.
- 3
Add the paneer cubes, sliced red onion rings, green bell pepper cubes, and red bell pepper cubes to the marinade. Gently toss to coat all pieces evenly.
- 4
Cover the bowl and let the mixture marinate in the refrigerator for at least 1 hour (or up to 4 hours for deeper flavor).
- 5
Preheat your oven to 220°C (430°F) or prepare a grill on medium-high heat.
- 6
Thread the marinated paneer, onion, and bell peppers alternately onto skewers.
- 7
Place the skewers on a baking tray lined with parchment paper or directly on the grill. Bake or grill for 15-18 minutes, turning once halfway, until the paneer is slightly charred at the edges.
- 8
Optionally, brush with a little extra mustard oil or melted butter and grill for an additional 2 minutes for a smoky flavor.
- 9
Remove from the oven or grill, sprinkle with extra chaat masala, and serve hot with lemon wedges and mint chutney.
