- Hung curd
- Thillais Chilli powder
- Ginher garlic paste
- Mint and coriander leaves
- Salt to taste
In a large bowl, take the hung curd and whisk it lightly till it becomes smooth. Add the Panner cubes into this.
Split the Panner equally into 3 parts
Take some marinated panner cubes add with Kashmir chili along with salt, ginger garlic paste, lemon juice and oil.
So the next set of Panner cubes goes along some salt, garlic paste and then white pepper. Keep aside
Grind some mixture of mint, coriander leaves, green chilli lemom juice, salt. Now take last set of panner cubes mix this paste and let it marinate
Gently mix them with the marinade.
Cover the bowls and marinate for at least 2 hours or more in the refrigerator.
After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
Preheat the oven for 15 to 20 minutes at 230 or 240 degree Celsius or 464 degrees Fahrenheit. Use only the top heating element.
Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree Celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.
Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
Remove from the oven and then place the paneer cubes on a serving plate.
Serve Paneer tikka with mint chutney