Perfect Rainy Day Snack: There is often a fear of stomach upset due to eating fried food outside in the rainy season. In such a situation, this home-made paneer tikka is perfect. Prepared with thick curd, Indian spices, and fresh vegetables, this snack doubles the fun of eating with family over hot tea on cold rainy evenings. And yes, if you want the authentic tandoori taste, don’t forget to add the aroma of coal smoke! This food tastes different.

What do you need for this delicious tikka?

To make this wonderful tikka, you will need these things:

Cut pieces of paneer: Cut into the shape of your choice.

Thick curd: Use the curd that has been drained so that the marinade does not become thin.

Ginger-garlic paste: It is even better if it is freshly ground.

Spices: Red chilli powder, coriander powder, garam masala, cumin powder, tandoori masala, turmeric.

Lemon juice: For a slight sourness and flavour in the tikka.

Roasted gram flour: This helps the marinade to stick well to the paneer.

Oil: For the marinade and for cooking.

Salt: According to taste.

Vegetables: Capsicum (of different colours), Onion (chopped).

For garnishing: Fresh mint leaves.

For cooking: Skewers.

How to prepare your spicy paneer tikka:

Prepare the marinade: Take thick curd in a large bowl. Add ginger-garlic paste, red chilli, coriander powder, garam masala, cumin powder, tandoori masala, turmeric, lemon juice, roasted gram flour, oil and salt and mix well. This paste is the real fun of your tikka!

Marinate the paneer and vegetables: Add the paneer pieces, capsicum, and onion to the prepared spicy marinade and coat them well. Cover and refrigerate for at least 1 to 2 hours. This will allow the spices to penetrate the paneer, making the tikka even tastier.

Thread the marinated paneer, capsicum and onion onto the skewers one by one. Ensure the pieces fit snugly so that they don’t fall apart during cooking.

How to cook? You have many options!

On a tandoor or grill: If you have a tandoor or grill, heat it on medium flame and bake the skewers for 10-12 minutes. Keep turning in between so that they cook well from all sides.

In the oven: To bake in the oven, preheat to 200 degrees Celsius and cook for 15-20 minutes.

On the griddle: If you don’t have all of these, no problem! Apply a little oil to a non-stick skillet and cook over a medium flame for 10-12 minutes, turning frequently, until golden and crispy.

How to serve:
Once the hot tikkas are ready, squeeze some lemon juice on them and garnish with fresh mint leaves. Serve it with green chutney and round onion rings. Believe me, this combination will make you lick your fingers!

Some extra tips:
To make paneer softer, you can add fresh cream or malai to the marination along with curd. This will make the paneer even softer.

For the authentic tandoori flavour: After cooking, place burning coal in a small bowl, pour some ghee or oil on it and immediately place it near the tikka and cover it so that the flavour of the smoke gets absorbed inside. This is called dhuni dena.

This dish is perfect for any vegetarian barbecue party.

So this time, instead of eating unhealthy food outside in the rain, enjoy this delicious Desi Tandoori Paneer Tikka at home! Are you ready to try it?