📝 About This Recipe
Transport your senses to the vibrant streets of Northern India with this iconic vegetarian appetizer. This recipe features cubes of firm paneer cheese marinated in a velvety, spiced yogurt blend, then charred to perfection to achieve that signature smoky 'tandoor' aroma. It is a celebration of bold spices and textures, offering a protein-rich, gluten-free bite that is incredibly juicy on the inside and beautifully caramelized on the outside.
🥗 Ingredients
The Protein and Aromatics
- 500 grams Paneer (cut into 1.5-inch cubes)
- 1 large Red Bell Pepper (deseeded and cut into 1.5-inch squares)
- 1 large Green Bell Pepper (deseeded and cut into 1.5-inch squares)
- 1 large Red Onion (peeled and cut into layers/petals)
The Spiced Yogurt Marinade
- 1 cup Hung Curd (Greek Yogurt) (thick and strained of excess water)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 2 tablespoons Roasted Gram Flour (Besan) (naturally gluten-free; acts as a binding agent)
- 1 tablespoon Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1 teaspoon Garam Masala (high-quality blend)
- 1 teaspoon Chaat Masala (adds a tangy, street-style zing)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Mustard Oil (heated until smoking then cooled; essential for smoky flavor)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (or to taste)
For Garnish and Serving
- 2 tablespoons Fresh Cilantro (finely chopped)
- 4 pieces Lemon Wedges
- 1 tablespoon Melted Ghee or Butter (for basting)
👨🍳 Instructions
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1
Begin by preparing the thick yogurt base. If using regular yogurt, strain it through a cheesecloth for 2-3 hours to remove whey, resulting in 'hung curd'. This ensures the marinade sticks to the paneer.
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2
In a small pan, dry roast the gram flour (besan) over low heat for 2-3 minutes until it turns slightly golden and smells nutty. This prevents a raw flour taste and helps the marinade bind.
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3
Heat the mustard oil in a small ladle until it reaches its smoking point. Switch off the heat and let it cool for a minute. This step removes the raw pungency of the oil while retaining its smoky depth.
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4
In a large mixing bowl, whisk the hung curd until smooth. Add the roasted gram flour, ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, chaat masala, salt, and crushed kasuri methi.
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5
Pour the mustard oil and lemon juice into the yogurt mixture. Whisk vigorously until you have a vibrant, thick, and uniform marinade.
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6
Gently fold in the paneer cubes, bell pepper squares, and onion petals. Use your hands or a silicone spatula to ensure every piece is thoroughly coated without breaking the paneer.
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7
Cover the bowl and refrigerate for at least 2 hours. This allows the spices to penetrate the paneer and the flavors to marry.
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8
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, wipe them with a little oil.
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9
Thread the ingredients onto the skewers in an alternating pattern: onion, pepper, paneer, and repeat. Do not crowd them too tightly so the heat can circulate.
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10
Preheat your oven to 425°F (220°C) or prepare a grill to medium-high heat. For an oven, place the skewers on a baking sheet lined with parchment paper or a wire rack.
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11
Roast in the oven for 15-18 minutes. Halfway through, carefully turn the skewers and baste them with melted ghee or butter to keep the paneer moist.
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12
For the final 2 minutes, turn on the broiler to high to achieve those beautiful charred black edges that signify a perfect tikka.
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13
Remove from the oven and let the skewers rest for 2 minutes. Carefully slide the paneer and vegetables off the skewers onto a serving platter.
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14
Sprinkle with a final pinch of chaat masala and fresh cilantro. Serve immediately while hot and succulent.
💡 Chef's Tips
Always use full-fat paneer for the softest texture; low-fat versions can become rubbery when grilled. To get that restaurant-style red color without artificial dyes, use high-quality Kashmiri Red Chili powder. If you don't have a tandoor, you can use the 'Dhungar' method: place a red-hot piece of charcoal in a small bowl inside the marinade bowl, pour a teaspoon of ghee on the coal, and cover tightly for 5 minutes. Don't overcook the paneer; as soon as the edges are charred, remove it from heat to maintain a juicy interior. Ensure the vegetables are cut to the same size as the paneer cubes for even cooking and a professional look.
🍽️ Serving Suggestions
Serve with a side of cooling Mint-Coriander Chutney (Green Chutney). Pair with thinly sliced red onion rings soaked in ice water and seasoned with lemon and salt (Lachha Pyaz). Enjoy alongside a crisp Indian lager or a refreshing Salted Lime Soda. For a fuller meal, serve with gluten-free flatbreads or over a bed of fragrant Jeera (cumin) Rice. Include a side of sweet Tamarind Chutney to balance the smoky spices.