Paneer tikka barbeque. Variations on the Paneer Tikka Kebabs: Non Skewered Version - Bake without skewers in the oven, just toss the cubes of cheese and peppers in a baking dish with the spice mix and cook. Paneer Tikka Masala - Serve with a curry masala sauce/gravy. Different veggies - Swap peppers for onions, mushrooms, tomatoes - whatever you prefer.
Remove from skewers and lightly sprinkle the chaat.
Barbecue: You can also cook the paneer tikka on barbecue grill.
Basically here we are broiling the dish.
You can cook Paneer tikka barbeque using 21 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Paneer tikka barbeque
- It's of Main Ingredients.
- You need 250 gram of paneer or Indian cottage cheese.
- It's 1 of pineapple diced.
- You need 1/2 cup of medium sized onion(diced).
- Prepare 1/2 of capsicum or medium bell pepper (diced).
- Prepare of For marination.
- You need 200 gm of yoghurt/ hung curd.
- Prepare 1 tsp of ginger garlic paste.
- Prepare 1/2 tsp of kashmiri red chilli powder.
- Prepare 2 tsp of Kasuri methi.
- It's 1/2 tsp of turmeric Powder.
- Prepare 1 Tsp of coriander powder.
- It's 1 Tsp of garam masala powder.
- You need 1 Tsp of chat masala.
- You need 1 Tsp of ajwain(carom seeds).
- Prepare 1/2 tsp of black pepper powder.
- It's 1 tbsp of lemon juice(optional).
- You need 2 tbsp of mustard oil (heated).
- You need 1/2 tsp of black salt.
- It's to taste of Salt.
- Prepare as needed of mustard oil for brushing.
Ingredients to make grilled paneer tikka masala. The process of making vegetarian barbeque or vegetarian grilling may seem very elaborate, but in the end, it is all worth it. To make grilled paneer tikka we need a few colorful bell peppers, onions and paneer. I'm really excited about this recipe.
Paneer tikka barbeque instructions
- Chop the veggies in square shaped cubes..
- Peel, rinse and dice 1 medium-sized onion in square shaped 1 to 1.5 inches pieces. Rinse and slice 1 small to medium sized capsicum (green bell pepper) in 1 to 1.5 inches pieces. You will need ½ cup each of onions and capsicum, Pineapple Keep aside. You can also use tomatoes if you want..
- Slice 200 to 250 grams block or paneer into cubes or squares and keep aside. Best is to use homemade paneer..
- Put 200 grams hung curd (greek yoghurt) in a bowl. With a whisk beat the curd lightly till smooth..
- Now add 1 tablespoons ginger garlic paste or 1 tablespoon crushed ginger garlic to the curd. Also add all the dry spice powders. Below you see the following Indian spice powders in clockwise order: ).
- Kashmiri red chili powder gives a nice red colour to the food but is not spicy and hot. Instead of kashmiri red chilli powder, you can add 2 tsp of sweet paprika..
- Add ½ teaspoon black salt and regular salt as per taste. If you do not have black salt, then skip it..
- Next add 2 tablespoon heated mustard oil..
- Mix very well. Check the taste and add more seasonings if required..
- Add the onions, capsicum and paneer to the marinade..
- Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more..
- Begin to thread the veggies and paneer alternately on bamboo/ iron skewers. Before you begin to thread preheat oven at 230°c or 240°c or 464 degree for 15 to 20 minutes..
- Remove from the oven and then place the paneer cubes on a serving plate, that's how they look..
- Or you can roast them on gas directly or take a pan put some oil over it and bake it until they get black spots on it..
- That's how they look in gas stove..
- Sprinkle some chaat masala and lemon juice and serve with green chutney..
I love paneer, I love marinating, I love BBQing, I love that lovely subtle smoky charred flavour, I love sharing food with friends and family. And this recipe is perfect for all this! Serving suggestion: Serve tandoori paneer tikka as an appetizer or starter with lemon wedges and mint-coriander chutney on side. If you have time than keep it overnight. As it bakes in the oven, paneer tends to get dry.