Paneer Tikka - Indian Kabab Recipe

Paneer tikka or paneer tikka is a dish originating from India that consists of skewers of paneer cheese , pickled onions and peppers cooked in a tandoor. This dish originated in northern India and is a vegetarian alternative to the stew known as chicken tikka.

What is paneer tikka?

Paneer tikka is a dish consisting of skewers of cream cheese called paneer and diced vegetables, usually peppers, onions, or tomatoes. The cream cheese and diced vegetables are marinated in a marinade of dahi and spices.

On the sticks used to make paneer kebabs, cubes of cream cheese are alternated with pieces of green peppers, red peppers, and onions. Some paneer tikka recipes also call for tomatoes.

The marinade for paneer tikka consists mainly of thick dahi yogurt , garlic, ginger and several spices such as ground coriander, dried fenugreek leaves (kasuri methi), garam masala, Kashmiri chili and cumin seeds.

Paneer tikka is traditionally served with salad, naan bread , and mint chutney. When paneer tikka is served with mint and coriander chutney, the dish is called paneer tikka masala.

Paneer tikka is eaten hot straight from the oven, with lemon or lime juice.

What is paneer cheese?

Paneer remains a staple cheese in Indian and Pakistani cuisine. Indeed, a portion of the population is vegetarian and consumes large quantities of dairy products. Paneer is the ingredient that replaces meat in most stews for those who do not consume it. It is produced from buffalo milk.

How to make paneer?

Homemade paneer sounds scary to make, but it's a fairly simple process that takes less than an hour.

1. To make paneer, you'll need whole milk, buttermilk, white vinegar, and cheesecloth. First, gently bring the whole milk to a boil in a large saucepan, stirring occasionally to prevent it from scorching. Add the buttermilk to the saucepan and let the mixture sit until milk solids begin to form. Then, stir in the vinegar to achieve the final separation.
2. Next, carefully pour the milk mixture into a cheesecloth-lined strainer. Twist the cheesecloth to remove any excess whey, then let it drain over your kitchen sink for a few minutes.
3. Once well drained, place the cheesecloth on a plate and place another plate on top of the paneer ball. Stack heavy objects (such as a heavy pot filled with water or a cast iron pan) on top of the plate and let the paneer rest and firm up for 20 to 45 minutes on your countertop. Note that the longer you let the paneer rest, the firmer the cheese will become.

Some tips for making successful paneer tikka

• The success of these traditional Indian kebabs depends mainly on the cooking of the paneer cheese.
• In fact, you have to be careful not to overcook it. Paneer is optimally cooked when the cheese is just seared and remains soft inside.
• If overcooked, it becomes rubbery and tough, making it difficult to eat and fully appreciate. Therefore, be careful not to cook for more than 10 minutes.
• Preparing the marinade is very important. The longer you let the cream cheese cubes and vegetables marinate, the more they will absorb the spices and flavors of the marinade. Therefore, it is imperative to wait at least 6 hours before preparing and baking the paneer tikka kebabs.

This simple dish can be made ahead of time and grilled when ready to eat. It also makes a great appetizer. The recipe makes 6 kababs.

What do you need?

• 30 cubes of paneer (cottage cheese)
• 18 tomates cherry
• 3 green onions, cut into 2" pieces
• 1 cup of yogurt
• 2 pieces of cypress
• 1 tsp chilli powder
• 1/2 tsp tumeric
• 2 tsps cilantro
• 1 tsp cumin seeds sprinkled and crushed
• Salt to taste
• 1/2 lemon for garnish

How to do it

Mix the yogurt with the coriander, cumin, chili and turmeric powder and garlic paste. Add salt to taste. Blend to make a smooth paste. Add the paneer cubes to this paste and coat well. You can marinate it for several hours.

In a wooden barbecue pot, paneer cubes with cherry plums and green bell peppers. Grill on a barbecue or in the oven until the vegetables are cooked to your liking. Garnish with a lemon wedge and serve.