A few days back, a pack of Paneer was staring at me from the refrigerator. Now this happens a lot of times to me. I end up buying stuff that I don’t need or hope to use soon but forget totally. Later in the moment of panic, I look out for options to turn it something good. So, Panner/Cottage Cheese it was that day. Now, the husband is not a fan of it at all. My parents love it any form. To make it pleasing for everyone at home, I decided to make Paneer Tikka.
Traditionally, Paneer Tikka is grilled. Since I didn’t want to wait too long for grilling these Tikkas in my small oven, I decided to use stove top. The essence of making good Paneer Tikka lies in the marinade and for how long these Paneer pieces are marinated. Also, one needs to use very thick curd/yogurt to get great results. With no further ado, this is my version of Paneer Tikka – not traditional but tasty nevertheless.
To make Tawa Paneer Tikka
What I used –
- Cottage Cheese/Paneer Cubed, 1 cup
- Cubed Onions, ¼ cup
- Cubed Capsicums, ¼ cup
- Thick Curd/Yogurt, 1 cup
- Gram Flour/Besan, 3 tbsp
- Red Chilli Powder, 1 tsp
- Garam Masala Powder, ½ tsp
- Chat Masala Powder, ½ tsp
- Turmeric Powder, ½ tsp
- Ginger Garlic Paste, 1 tsp
- Salt, as required
- Oil, 2 tbsp
How I made –
1. In a bowl, add the thick curd, gram flour, salt, red chilli powder, garam masala powder, chat masala powder, turmeric powder and ginger garlic paste. Mix well.
2. Add cubed Paneer/Cottage Cheese pieces along with onion and capsicum pieces. Mix well and set this aside for atleast an hour. This can be kept in the fridge too.
3. Heat a flat tawa/pan. Add a teaspoon of oil and spread it well. Once the tawa is hot, put the flame on medium. Slowly, place the Paneer and vegetable cubes. Cook on each side until nicely browned. Repeat the same with rest of the Paneer cubes.
4. Serve hot with a sprinkle of chat masala on top! I served these in a toothpick with each Paneer cube paired with onion and capsicum.
- Besan/Gram Flour gives a body to the marinade and helps cook easily on a tawa.
- Adjust spices as per preference.
- Don’t overcook the Paneer as it can become chewy/rubbery.
- The same recipe can be used for grilling on barbeque or in an oven.