In this recipe, soft paneer cubes are marinated in a spiced yoghurt mix, skewered with peppers and onions, then grilled to smoky perfection on a tawa. The succulent tikka is a popular restaurant dish made at home with a few simple steps.
Sunrise tip: Soak the skewered paneer in a bowl of warm water for 5 minutes before grilling. This keeps it moist and prevents it from drying out on the hot tawa.
Time: 15 minutes
In a bowl, mix sour curd, ginger & garlic paste, Sunrise Red Chilli powder, Sunrise Cumin powder, Sunrise Paneer Butter Masala, and salt to taste. Mix well.
Add the paneer cubes, chopped capsicum, yellow bell pepper, red bell pepper and chopped onions.
Coat these well with your hands. Add some refined oil and keep coating.
Time: 10 minutes
Alternately thread the marinated paneer cubes, bell pepper squares and onion chunks onto skewers. Keep aside.
Time: 15 minutes
Brush some oil on a tawa. Place the paneer skewers on it and cook, turning occasionally on medium flame, until the paneer is golden brown on all sides.
Time: 5 minutes
Place the grilled paneer tikka skewers on a serving plate. Garnish with mint leaves, coriander, lemon wedges and a swirl of cream. Serve immediately.
Side Dish: Butter naan or tandoori roti
Accompaniment: Kachumber salad or sliced onions with lemon