Dabbawal’s paneer tikka


Paneer tikka
Serves: 10
  • 250g paneer (Indian cheese)
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 medium onion
  • For the marinade
  • 200g thick natural yoghurt or hung curd
  • 1 tbsp ginger and garlic paste
  • 1 tsp ajwain seeds
  • 1-2 tsp kashmiri red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp jeera ground cumin
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • 1 tsp dry mango powder
  • ½ tsp black pepper powder (optional)
  • juice of ½ a lemon
  • rock salt or black salt
  • 1-2 tbsp oil, ghee, or butter for brushing
  • To serve
  • mint chutney
  • onion rings
  • lemon wedges
  • 1 tsp chaat masala
  1. Cut the paneer and vegetables into cubes.
  2. In a large bowl, whisk the yoghurt or hung curd until smooth, then add all the spices and stir.
  3. Add the vegetables and the paneer to the marinade and refrigerate for at least 2 hrs.
  4. Remove from the fridge and set aside to reach room temperature.
  5. Now, heat the barbecue and thread the vegetables and paneer alternately on skewers and brush each with oil or ghee or butter, and barbecue them, turning regularly.
  6. Arrange the skewers on a plate and sprinkle the paneer with chaat masala.
  7. Serve with mint chutney, onion rings and lemon wedges.

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