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paneertikka

Paneer Tikka - Baked and Panini press

Paneer Tikka Tikka prepared with paneer, capsicum and onion marinated in spice mix and hung curd
5 from 1 vote
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Ingredients

  • Onion - 1/3 cup cubed
  • Capsicum - 1/3 cup cubed
  • Extra Firm paneer/tofu - 15 medium cubes
  • skewers/tooth pick - as needed
  • For the marination:
  • Hung Curd/ sour cream- 3 tbsp I used sour cream
  • Kashmiri Chilli powder - 1/2 tsp
  • Kitchen king masala - 1/2 tsp
  • Turmeric powder - a pinch
  • Garam Masala powder - 1/2 tsp
  • Tandoori Masala - 1/2 tsp optional
  • Chat Masala - 1/2 tsp
  • Lemon juice - 1 tsp
  • Ginger garlic paste - 1/2 tsp or ginger and garlic powder - 1/2 tsp
  • Oil - 1 tbsp
  • How to make hung curd:
  • Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

Instructions

  • Soak paneer in hot water for 30 minutes. Drain the water. Squeeze the paneer
  • Chop capsicum,onion into medium sized squares just enough to insert into skewers. Cube the Paneer/tofu and make it ready. Now mix the ingredients listed under 'for the marination' and keep aside
  • Mix paneer, onion, capsicum and grape tomato with the marinated ingredients and keep refrigerated for atleast 1 hour . Then take it out and insert the paneer/Tofu, capsicum, tomato and onion in skewers alternatively. Brush with oil on top
  • Panini press / Sandwich maker:
  • Turn on the make and add the toothpick and drizzle oil
  • Cook for 3-4 minutes or till it’s done
  • Baking:
  • Preheat the oven at 400 deg F and arrange the Tofu tikkas in the baking tray and grill the Tofu tikkas for 15-18 mins turning over the skewers in between for even cooking. Your Tofu tikkas are ready, serve hot with green chutney and raw onions
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Notes

1. If you want a quick appetizer bake the veggies without marination. sprinkle pepper powder and salt while tasting
2. Multi colored capsicum/ bell pepper can also be added with other vegetable
3. Use extra firm tofu otherwise it might break while inserting in skewers
4.Immerse the skewers in cold water for 15 min to avoid browning, if you are using wooden skewers. Metal skewers can be directly used
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