Easy recipes: Paneer tikka

Sunday, March 11, 2012

In a large bowl, combine hung curd, besan (gram flour), ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasturi methi (dried fenugreek leaves), lemon juice, salt, and oil. Mix everything well to form a smooth marinade.Next, add the paneer cubes, bell peppers, and onion to the marinade. Toss everything well so all the pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for more intense flavors.
Meanwhile, soak wooden skewers in cold water for at least 10 minutes which prevents them from burning while in the air fryer, oven or grilling.Take a skewer and gently thread the marinated paneer, bell peppers, and onions, alternating between them. Similarly, prepare the remaining skewers.

Preheat the air fryer to 360°F (180°C). Arrange all the prepared skewers inside the basket ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the paneer and veggies don't dry out.
Cook for 5 minutes at 360°F (180°C). After 5 minutes, turn the skewers, lightly spray or brush with oil and cook for another 2 to 3 minutes.
Remove in a serving plate, squeeze some lime juice, sprinkle chaat masala and serve it immediately with mint chutney.

Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the veggies don't dry out. Bake for 10 minutes and then broil the skewers on high for 2 to 3 minutes to get slightly charred edges.

Preheat the grill. Line the outdoor grill with aluminum foil to prevent the paneer from sticking. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the veggies don't dry out. Cook for 10-12 minutes, by turning halfway through.

You can make this paneer tikka on stove-top even if you don't have an air fryer, oven or a grill. A stovetop grill pan or even a tawa or pan will work.Heat the pan or tawa over medium high heat, brush or spray some oil on the pan first. Then arrange all the prepared skewers in a single layer. Again lightly brush or spray some oil on the top. Cook from both sides until it’s turns golden brown in color.

Marinate the paneer for at least 30 minutes or a few hours, so they absorb more flavors from the marinade.
Don't overcook the paneer; else, it will get chewy, dry, and hard.
If you see your paneer tikka becoming dry, then brush some oil on them to retain the moisture.
I highly recommend adding besan (gram flour) to the marinade. Besan flour helps the marinade to stick well onto the paneer and make it crispier.
Cut the paneer and veggies the same size. It helps for quick and even cooking.
Make sure to line the skewers in a single layer in the air fryer basket leaving some space between each other. Work in batches if needed.

You can place the marinated paneer and veggies directly on the air fryer basket and cook if you do not have skewers. Make sure not to overcrowd and spray some oil before cooking.
If you don't have gram flour (besan), use corn starch, or all-purpose flour instead.
Swap paneer for tofu for a vegan-friendly version, use vegan-friendly yogurt and follow the same process.
To make a Keto-friendly version, skip the besan (gram flour) in this recipe.

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Easy recipes