Paneer tikka
HB-7828 · Hand-built original · Indian
Paneer and red pepper cubes are marinated in a green spinach, coriander and yoghurt blend, grilled on skewers with butter basting and finished with garam masala and chaat masala.
IndianLight meals & snacks1 hr 30 minServes 411 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: leaves
Pairs well with: basmati rice, naan, raita, mango chutney, dal
Servings:4quantities adjust to match
Ingredients
- 3½oz spinach leaves
- 1½oz coriander leaves
- 6oz Greek yoghurt
- 2 green bird's-eye chillies
- 2 garlic cloves, roughly chopped
- 1in piece fresh root ginger, roughly chopped
- salt, to taste
- 13oz paneer, cut into 1in cubes
- 1 red pepper, cut into 1in cubes
- butter, for basting
- 1 tsp garam masala
- chaat masala (or lemon juice), to garnish
Method
- Blend the spinach leaves, coriander leaves, Greek yoghurt, green bird's-eye chillies, garlic and ginger into a smooth green marinade and season it with salt.
- Coat the paneer cubes and red pepper cubes in the green marinade and leave them for at least 20 minutes, or a couple of hours if there is time.
- Thread the marinated paneer and pepper onto skewers and set them on a wire rack over a baking tray under a grill heated to medium.
- Grill the skewers for 3–4 minutes until the paneer starts to colour, turning them and basting with butter as they cook.
- Keep grilling and basting for about 4 minutes more until the paneer tikka is golden all over and the pepper edges char lightly.
- Dust the hot skewers with the garam masala and chaat masala, or a squeeze of lemon juice instead, and serve the paneer tikka immediately.
Prep: 1 h · Cook: 30 min
Nutrition (per serving, where published)
11 kcalCalories
0.4 gProtein
2.5 gCarbs
0.1 gFat
0 gSaturates
0.4 gFibre
0 gSugars
1 mgSodium
0 mgCholesterol
63 mgPotassium
2 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data