225gpaneercut into 3 cms chunky pieces (you should be able to get about 16 pieces this size out of 1 x 225g pack. I cut 8 pieces super thick pieces which I cut into 16 thinner pieces)
2bell peppersgreen or red, cut into 3ms chunky pieces; you need 16 pieces
1large onionwhite or red, cut into 3 cms chunky pieces; you need 16 pieces
1or 2 green chilliesfinely chopped, or use chilli powder
Juice of1 lime
1/2tspdouble concentrate tomato pureeoptional
2tspgram flouror you can use plain flour
1 1/2 tspsaltor according to taste
1/4 tspcumin powderoptional
1x black cardamom ground into a powder, optional
3 good pinchessun dried fenugreek leaves/kasuri methi, ground into a powderoptional
Pickled Lime Onion Salad to accompany! For that you will need:
1red onionvery thinly sliced
3-4stems fresh coriander, chopped (optional)
Handfulofpomegranate seeds, optional
You will also need:
1x griddle pan or a non stick chapati/crepe pan. You can also cook these in your grill or on your bbq if you like!
Bamboo or Metal Skewers
Oil and butter/ghee for cooking
To make the pickled red onion salad, add all of the salad ingredients to a small bowl and leave aside to pickle.
To prepare the Paneer Tikka, place all of the "paneer marination" ingredients in a large bowl. Using your hand, carefully mix everything together. Keep mixing until every single piece of paneer, pepper and onion is well coated in the marination. The longer you can leave this marination on, the better (overnight is ideal!).
If you are using a griddle pan or chapati pan - place it on the hob. Brush 3-4 tbsp oil brushed along its surface and allow to pre-heat on a low temperature. If you are cooking in the oven, pre heat at 220c and line a baking tray with foil, greased with a little oil.
Skewer on the paneer, pepper and onion pieces. You can use any combination you like - I aimed for 4 pieces of each ingredient per skewer!
Once each of your skewers are ready, increase the heat of your pan to medium/high. Once hot, place the skewers on the pan along with 1-2 tsp of ghee/butter. Cook for a couple of minutes on each side and then turn. I like to use brush them with a little oil or ghee when they are half way cooked but this is optional. The paneer tikka skewers should be completely cooked and have a nice char all over.
If you are cooking them in the oven, cook the skewers at 220c for approx 10-12 minutes, flipping them over half way through - I like to use brush them with a little oil or ghee at this point but this is optional! If you would like them to get nice and crispy and charred, switch to the grill setting at the end and grill a further 2-3 minutes.
Remove from the pan and serve with the pickled lime onion salad or wrap in your favourite Indian flatbread with some yoghurt drizzled over. Enjoy!
If you are cooking the skewers in an oven and are using wooden skewers, pre soak them in water ahead of time.