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Paneer Tikka


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5 from 1 review

Ingredients

Units Scale
  • 15ml (1 tbsp) ginger root, peeled and minced
  • 4 garlic cloves, peeled and minced
  • 5ml (1 tsp) ground coriander
  • 5ml (1 tsp) garam masala
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) salt
  • 90ml (6 tbsp) Greek yogurt
  • 450g (1lb) paneer, cut into 2.5cm (1in) cubes
  • 1 green pepper, washed and cut into squares [optional]
  • 2 red onions, peeled and cut into chunks [optional]

Instructions

  1. Mix all the ingredients, except the paneer, in a large bowl until a marinade is formed.
  2. Place the paneer cubes into the marinade and gently stir until all the surfaces are covered.
  3. Leave to marinate at room temperature for 20 minutes or leave in the fridge overnight.
  4. Thread the cheese on skewers. Feel free to add your favourite vegetables to add a splash of colour. In this case I used green pepper and red onion.
  5. Continue to cook according to preference. See Notes.
  6. Enjoy as is with a salad or Indian meal. Or, proceed to use in your favourite curries, e.g. Malai Paneer. Enjoy!

Notes

You have three options as to how you’d like to cook the paneer:

  • Bake in the oven for 15 minutes at 200°C/400°F/gas mark 6
  • Place it under a grill. Cooking time will depend on the level of heat you use.
  • Barbecue the paneer skewers.

Whatever you choose to do, the end result you’re looking for a crispy and golden pieces of paneer.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Barbecue
  • Method: Grill
  • Cuisine: Indian

Nutrition

  • Serving Size: 120g (4oz) paneer per portion
  • Calories: 217
  • Sugar: 3.5 g
  • Sodium: 603.3 mg
  • Fat: 14.3 g
  • Saturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 7.5 g
  • Fiber: 1.3 g
  • Protein: 14.2 g
  • Cholesterol: 3.5 mg