Paneer is Indian cottage cheese and it is a very versatile ingredient and is used in making gravies, rice dishes, wraps, indo-chinese recipes like Chili Paneer and kebabs to even desserts like rasgulla.
Paneer tikka is a quick and easy snack/starter course and just the look of grilled vegetables with paneer and spices on a skewer will tempt anyone.
Paneer – 12 cubes (Not fried paneer, but fresh paneer)
Red onion- one small size
Cherry tomatoes- 8 each or roma tomatoes- 2
Mushrooms (optional)- 8
For the marinade:
Thick yogurt- 1/2 cup
Salt- to taste
Red chili powder- 1/2 tsp
Garam Masala powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Ginger garlic paste- 1/2 tsp
Olive oil- 1 tsp
Salt and pepper to season
Lemon juice- 1 tsp
In a bowl,whisk the yogurt well and add salt, red chili powder, garam masala powder, ginger garlic paste and turmeric powder.
Chop the paneer into 1″ cubes. Add the paneer cubes to the bowl with marinade and toss well to coat. Cover with a wrap and let it sit inside the refrigerator for a minimum of 30 minutes. You can also make the marinade in the morning and store it in the fridge and make the tikkas in the evening.
Soak the skewers in water for 30 minutes so that they will not burn in the oven/grill.
Chop red onions into 1″ chunks. If using cherry tomato, use it as a whole tomato to insert into the skewer. Chop zucchini, peppers into 1″ chunks. Use mushrooms as whole mushrooms if the size is small.
Pre heat oven to 400 F.
Once the paneer is toasted to a golden brown color on both sides, remove them from the pan.
In a skewer, insert a chunk of onion, a tomato, mushroom, pepper, the toasted paneer cubes and repeat in any order till the skewer is filled. Repeat for other skewers. Brush the vegetables with some oil.
Arrange the skewers in a baking tray and bake at 400 F for 20 minutes. While the tikkas are hot, season with salt and pepper and squeeze some lemon juice on top.
Alternatively you can also grill the skewers. You can also stuff the grilled vegetables and panner inside a pita bread or use it as a wrap with chappatis.