Paneer Tikka’s are a popular Indian tandoori snack which you can make in your kitchen without an actual tandoor. Although we made them on our good old skillet, for the char and smoky flavor you could absolutely use your bbq/ outdoor grill.
You must now wonder we are on a kebab/ tikka over-dose these days. No, on second thoughts there never can be a kebab/ tikka overdose. We had these amazing paneer tikka’s at a friend’s house and loved them. They were marinated in yoghurt and Indian pickle masala along with some other Indian spices and tasted absolutely incredible. We took the recipe and here we are at Fiesta Friday, right on time, with these creamy Achaari Paneer Tikkas (achaar is Hindi for pickle).
Now, without wasting too much time, we’ll get right on to it. Here is how we made it:
- 400 gms (0.8 lb) block paneer
- ½ cup yoghurt
- 3 garlic cloves, minced
- 1 green chilli, minced
- 3 teaspoons Indian pickle masala, we used home-made pickle for this but you may use store bought (If you don't have pickle you could get ground "Achaari Masala" from the spices section of your local Indian store)
- 2 teaspoons sea salt
- 1 teaspoon garam masala powder
- ½ teaspoon red chili powder
- ¼ teaspoon ground mustard seeds
- ¼ teaspoon ground fenugreek seeds
- ½ teaspoon ground fennel seeds
- 2-3 tablespoons oil
- ½ of a small onion, chopped in small squares
- ½ of a small green bell pepper, chopped in small squares
- 1 tomato, chopped in small squares and flesh discarded
- Chop the paneer in 1-inch cubes and set aside
- Mix all the ingredients except the paneer together.
- Add in the chopped paneer cubes into this yoghurt marinade and mix gently allowing the paneer to coat the marinade.
- Allow this to marinade in the refrigerator for at least 2 hours (or even overnight).
- Half an before cooking these, take the paneer out of the refrigerator and allow it to come to room temperature.
- In the meanwhile you can get the vegetables ready. In a non-stick skillet on high heat, drizzle a teaspoon olive oil and add in the chopped onions, bell pepper and tomato. Add in a couple teaspoons of the yoghurt marinade from the same bowl in which the paneer is marinated. Sauté these for just a couple of minutes and set this aside.
- Next, in the same non-stick skillet drizzle a couple teaspoons of olive oil and keep the heat high.
- Shake the excess marinade off the paneer cubes and lay them on the skillet one by one. Cook each side of a couple of minutes on high heat. A light brown crust will start to form and you’ll know it’s time to flip them. Make sure not to overcook these as the paneer may get very tough. Instead of the non-stick skillet you could also use a grill pan; an outdoor bbq/ grill or broil them in the oven for about 4-5 minutes. If you are using a bbq/ outdoor grill or broiling these in the oven, prior to cooking them, you may want to skewer these.
- You could serve these as it is with the vegetables or skewer the paneer with the vegetables to serve. Since we cooked them on a skillet, we skewered them after cooking them.