Paneer Tikka – Dhaba style is the authentic dish served at the roadside restaurants in India. Cubes of soft and heavenly paneer (cottage cheese) pieces marinated in a mix of turmeric, red chili powder, garam masala, chaat masala & yogurt then cooked in an oven and then broiled (traditional recipe calls for charcoal.) The end result is an extremely soft, succulent, and juicy paneer tikka with cubes of charred green bell peppers & onion. Here goes the recipe:
Ingredients: Serves 4-6
7 oz full-fat greek yogurt
1/2 tsp ginger-garlic paste
1/4 tsp fennel seeds powder
1/4 tsp turmeric
1/2 tsp chaat masala
2 tsp kashmiri red chili powder
1/2 tsp kasoori methi
3 cups paneer, cut in cubes
3 cups bell pepper cubes
2 cups onion cubes
Salt to taste
*For Marinade: In a bowl, add yogurt, spices, and salt. Mix it really well. Let it sit for 10- minutes.
*Now add paneer, bell peppers and onion chunks and fold the marinade gently. Cover the bowl with a film, and let it rest for about an hour. While this is marinating, preheat oven at 430F
*Once an hour passes, give the marinated paneer a gentle stir. On a long wooden skewer, line up the paneer, bell peppers, and onions.
*Keep a wire rack on top of the baking tray, and keep these skewers equidistant from each other. Turn the skewers after 7-8 minutes to ensure they are evenly golden brown and cooked.
*After approximately 15-17 minutes, broil the tikka for 2 – 3 minutes to get charred brown-black spots.
*Serve the tikkas with a drizzle of lime juice and homemade green chutney.
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Thanks for stopping by lovelies!