📝 About This Recipe
A quintessential Indian appetizer that captures the essence of celebration, featuring cubes of succulent paneer marinated in a spiced yogurt blend and charred to perfection. During Diwali, these smoky, golden-hued skewers bring warmth and joy to the festive table, offering a melt-in-the-mouth texture balanced by tangy and aromatic spices. This recipe uses a traditional double-marination technique to ensure every bite is bursting with authentic tandoori flavor and a beautiful charred finish.
🥗 Ingredients
The Foundation
- 400 grams Paneer (cut into 1-inch thick cubes)
- 2 medium Bell Peppers (Mixed colors) (cut into 1-inch squares)
- 2 medium Red Onion (cut into petals/layers)
The First Marination
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best flavor)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1/2 teaspoon Salt (to taste)
The Spiced Yogurt Marinade
- 1 cup Hung Curd (Thick Yogurt) (must be thick to coat the paneer)
- 2 tablespoons Gram Flour (Besan) (lightly roasted in a pan until fragrant)
- 2 tablespoons Mustard Oil (heated until smoking point then cooled slightly)
- 1 tablespoon Kasuri Methi (Dried Fenugreek) (crushed between palms)
- 1 teaspoon Garam Masala (high quality aromatic blend)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed to release oils)
- 1 teaspoon Chaat Masala (for that signature tang)
- 1/4 teaspoon Turmeric Powder (for a golden hue)
For Finishing
- 2 tablespoons Melted Butter (for basting)
- 1 handful Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping the paneer, onions, and bell peppers. Ensure they are all cut into uniform 1-inch pieces so they cook evenly on the skewers.
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2
In a large mixing bowl, combine the paneer and vegetables with the 'First Marination' ingredients. Toss gently and let it rest for 15 minutes. This helps the flavors penetrate deep into the paneer.
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3
While the paneer rests, roast the gram flour (besan) in a small pan over low heat for 2-3 minutes until it smells nutty and turns slightly golden. Do not let it burn.
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4
Heat the mustard oil in a small tempering pan until it reaches its smoking point. Switch off the heat and let it cool for a minute. This removes the raw pungency of the oil.
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5
In a separate bowl, whisk the hung curd until smooth. Add the roasted besan, warm mustard oil, and all the remaining spices from the 'Spiced Yogurt Marinade' section.
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6
Pour this thick, aromatic yogurt mixture over the paneer and vegetables. Use your hands to gently coat every piece thoroughly, ensuring the marinade sticks well.
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7
Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the proteins to absorb the spices.
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8
If using wooden skewers, soak them in water for 20 minutes to prevent them from burning in the oven or grill.
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9
Preheat your oven to 220°C (425°F) or prepare a charcoal grill for medium-high heat.
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10
Thread the marinated paneer and vegetables onto the skewers, alternating between onion, pepper, and paneer for a colorful presentation.
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11
Place the skewers on a baking tray lined with parchment paper or a wire rack. Bake for 10-12 minutes, turning once halfway through.
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12
Switch the oven to 'broil' or 'grill' mode for the last 2-3 minutes. Baste the tikka with melted butter and cook until the edges of the paneer and veggies show charred brown spots.
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13
Remove from the oven, sprinkle with extra chaat masala and fresh cilantro, and serve immediately while hot and sizzling.
💡 Chef's Tips
Always use 'Hung Curd' by straining regular yogurt in cheesecloth for 2 hours; if the marinade is too watery, it will slide off the paneer. Roasting the gram flour (besan) is crucial as it acts as a binding agent and adds a nutty depth to the crust. Do not overcook the paneer; if left in the heat too long, it will lose its moisture and become rubbery and tough. For an authentic smoky flavor indoors, use the 'Dhuan' technique: place a piece of burning charcoal in a small bowl inside the marinade container, drizzle a drop of ghee on it, and cover for 5 minutes before skewering.
🍽️ Serving Suggestions
Serve with a side of spicy Mint-Coriander Chutney and thinly sliced red onion rings tossed in lemon juice. Pair with a refreshing glass of sweet Lassi or a chilled Rose Sharbat to balance the spices during Diwali celebrations. Serve as an appetizer alongside other festive snacks like Samosas and Pakoras. Wrap the leftovers in a warm butter garlic naan with some pickled onions for a delicious Paneer Tikka Kathi Roll the next day.