Paneer Tikka Without Oven | Restaurant Style Tandoori Paneer Tikka

byDeepti Jain -June 05, 2021

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India has been ruled by Mughals for over 200 years and therefore we see a lot of reflection of the Mughlai flavors in the Indian cuisine. Tandoori cuisines ruled by ‘kebabs’ and ‘tikkas’ have over the years become synonymous with Indian cuisine across the world. This reflection isn't just seen in the non-vegetarian dishes but also across their vegetarian counterparts. In fact, over the years vegetarian tandoori dishes have become quite famous not just with Indians but people across the globe. Dishes like Paneer Tikka, Hara bhara Kabab, Tandoori Momos, Tandoor Mushrooms are quite famous. We even see the fusion of Tandoori flavors across Italian and Mexican dishes.

The word ‘tandoori’ & ‘kebabs’ are therefore no more limited to the ‘meat’ snacks and the options are now vast. So friends, here I bring to you a sumptuous easy to make Vegetarian Tandoori Paneer Tikka recipe. This is probably the most renowned vegetarian tandoori snack across the globe.

Tikka lovers and that too vegetarians would love this recipe as this is my favorite as well. You have to feel for this dish to be able to make a perfect one. Look for my recipe for the perfect dip for such dishes.

There goes some techniques of getting the best authentic taste and making a "perfect" paneer tikka. For starters, a good quality cottage cheese is quintessential, which has to be marinated in a proprietary blend of spices for a minimum of 50 minutes before being put onto the griller or barbeque grill. The long waiting hours to infuse the spices perfectly into the paneer is worth the wait.

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Overview

Preparation time: 15 mins. Cooking time: 15 mins. Marination time: 2 hrs.

Course: Snacks Serve: 2

Ingredients

Major Ingredients

Paneer/cottage cheese cubes- 250 gm ( Thick cubes)
Diced green capsicum-1
Diced onion-1
Diced tomato -2

For Marination

Hung curd- 1 cup
Melted butter- 1 tablespoon
Kashmiri red chili powder- 1teaspoon
Roasted cumin/Jeera powder-1 teaspoon
Rock Salt-1 teaspoon
Garam masala powder- 1/4 teaspoon
Crushed Kasturi methi- 1/2 tablespoon
Black salt-1 teaspoon
Dry mango powder/Amchur-1teaspoon
Grated ginger garlic -1 tablespoon (a paste can also be used)
Lemon juice- 1 teaspoon

For Smoky Flavour (optional)

Ghee/oil--1tablespoon
Coal-2 pieces

Preparation Process

Tandoori Marination

Step-1

Take a mixing bowl, add hung curd.

Step-2

Add butter, ginger garlic paste, spice powders, and lemon juice all together.

Step-3

Mix them well with hand smoothly till it combined well.

Note: Check the taste if all tastes perfectly balance, if not add more spices as required.

Step-4

Add the paneer and veggies to the marination.

Step-5

Slowly mix and coat the veggies and paneer with marinade.

Note: Don't discard the extra marinade. It can be used for other marinations like potato, mushroom, or you can use it any Indian gravies.

Step-6

Thread the paneer and veggies on the bamboo skewers. Usually, they're arranged alternately.

Note: Ensure that the skewers are clean.

Step-7

Repeat the process for all the veggies and paneer cubes and keep them covered in the refrigerator for 2 hours or for overnight (if possible) to set the marination.

Note: Ensure the threaded skewers shouldn't be left outside otherwise they will start smelling sour.