Paneer Tikka

Nutritional Information

Calories: Max total 1613; actual 1300 (leftover marinade)

4 Servings; Calories per serving: 325

Ingredients

• 12 oz (340) grams Paneer cut into cubes
• ½ Red onion cut into big 1-inch pieces
• 1 Red bell pepper (Red bell peppers are sweeter than green)
• 1 cup Greek Yogurt
• 2 tbsp Mustard Oil
• ½ tsp Garlic paste (Skip for GERD, low acid diet)
• 1 tsp Ginger Paste
• 4 Green chilies
• ¼ cup Besan (gram) Flour
• 2 tsp Kashmiri Red Chili Powder
• 1 tsp Roasted Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 2 tsp Chaat Masala or 2 tsp Amchur Powder (dried mango powder)
• 3 Cardamom or 1 tsp Cardamom Powder
• 3 Cloves or ½ tsp Cloves Powder
• 1 Black Cardamom
• 1 Star Anise
• 1 tsp Fennel Seeds
• 1 Cinnamon Stick or ½ tsp Cinnamon Powder
• Pinch of Nutmeg
• 1 tbsp Honey
• Salt to taste
• 1 tbsp Lemon juice
• Cooking Spray (for skewers)

Garnish

• Chaat Masala
• Lemon

Preparation

1. Add Greek yogurt to a bowl.
2. Add in ginger, garlic, green chili and all the spices. (Kashmiri red chili powder, Roasted cumin powder, Coriander powder, Turmeric powder, Chaat masala, Cinnamon powder, nutmeg, salt).
3. Add cardamom, cloves, black cardamom, star anise, fennel seeds, honey and lemon juice.
4. Whisk so that everything is mixed well. Taste the marinade and adjust as needed. The flavor should clearly come through.
5. Sift in the gram flour to avoid any lumps.
6. Add mustard oil and whisk again.
7. Add paneer, onion and pepper cubes to the marinate and mix such that everything is covered.
8. Cover the bowl and let it rest for at least 1 hour. Rest overnight in the fridge for best results.
9. Preheat the oven to 450°F (or 230°C) with a rack on top and middle.
10. Line the baking tray with aluminum foil.
11. Spray the skewers generously with cooking spray.
12. Add onion, pepper, paneer leaving one inch between them. Repeat and end with pepper and onion.
13. Bake in the oven for 10 - 12 minutes on middle rack. Do not overcook or the paneer will be dry.
14. Turn on the broiler and transfer the tray to the top rack.
15. Broil each side for 2 min for that charred look. (Or you can use blow torch for a professional touch).
16. Garnish with chaat masala and lemon juice.