Sonal Singh On Sonal's Table
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For North Indians, when it comes to snacks then nothing compares to the tikka.
It could be paneer, mushroom, mixed vegetable or even chicken tikka but tikka it has to be. No two ways about it.
The tikka is also probably the most widely accepted street food in India. My favourite is the paneer tikka.
The soft, creamy chunks of paneer marinated in a tangy blend of spices and curd turn out uber delicious, every single time. You can choose to make this in an oven, on an open fire with a wire mesh, a tandoor (if you have one) or even in a grill pan on the stove. Make it any way that you find convenient, it turns out yummy.
CLASSIC PANEER TIKKA
INGREDIENTS
½ kg paneer cut into 1 inch chunks
Bell peppers – red, green and yellow; 1 each (also cut into 1 inch chunks)
2 large red onions – cut into 1 inch chunks and peeled apart.
2 large tomatoes (de-seeded) – cut into 1 inch cubes
Wooden tikka skewers (soaked in cold water for 20 minutes, else they may burn in the oven)
Ingredients for the marinade
Salt to taste
½ tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp amchoor (dry mango powder)
1 tsp chaat masala
2 tsp kasuri methi
½ tsp turmeric
¾ tsp garam masala or paneer tikka masala powder
1 tsp ginger garlic paste
½ tsp pepper powder
½ tsp ajwain seeds
2 tsp besan (roasted is better)
1 tsp dried mint
Red food colour (few drops, if you need the tandoori colour)
A handful of chopped coriander
Juice of 1 lemon
2 tsp oil/ butter for marinating and more for grilling
400 gms to half kg of thick curd
METHOD
- In a large mixing bowl add the curd and put in all the marinade ingredients.
- Add 2 tsp of refined or olive oil to the mix.
- Mix all together till you get a smooth paste.
- To the above mix add the cubed paneer, bell peppers, onion and tomatoes.
- Leave the mix to marinate for minimum 2-3 hours in the fridge. This will help the paneer to firm up and also marinate in the juices.
- Post marinating, skewer the paneer into barbecue skewers by alternating with the bell peppers, onion and tomato.
- Drizzle some butter on top of the tikkas and grill in the microwave (on grill mode) in two batches. It is advisable to use the high rack for the grilling purpose.
- In the first batch grill for 10-12 minutes.
- After that take them out and gently turn them over. Drizzle some more butter and grill again for 10-12 minutes.
- Once done, remove and serve hot with mint chutney (get your mint chutney recipe here – https://onsonalstable.com/mint-chutney-condiment/).
