Paneer tikka
This brilliant tikka paneer recipe can be whipped up in just over half an hour if you’re in a rush, but it does benefit from a few extra hours marinating.
You will need a blender and wooden or metal skewers for this recipe.
Ingredients
- 100²µ/3½´Ç³ú spinach leaves
- 40²µ/1½´Ç³ú coriander leaves
- 180g/6oz Greek yoghurt
- 2 green bird's-eye chillies
- 2 garlic cloves, roughly chopped
- 2.5cm/1in piece fresh root ginger, roughly chopped
- salt, to taste
- 375g/13oz paneer, cut into 3cm/1in cubes
- 1 red pepper, cut into 3cm/1in cubes
- butter, for basting
- 1 tsp garam masala
- chaat masala (or lemon juice), to garnish
Method
Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours.
Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over.
Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately.
Recipe Tips
You can eat these skewers on their own or as part of a bigger meal, but they’re best with naan and a fresh mint or chilli chutney.
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