Combine all the marinade components in a bowl: yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, lemon juice, and salt. Blend thoroughly until a smooth paste forms.
Place the paneer cubes into the marinade, ensuring even coating. Cover the bowl and allow it to marinate in the refrigerator for at least one hour.
Preheat your grill or oven to 200°C (392°F).
Thread the marinated paneer cubes, bell pepper chunks, and layers of onion onto skewers, alternating between them.
Position the skewers on the grill or inside the oven, leaving space between each one. Cook for around 10-15 minutes, turning occasionally, until the paneer and vegetables are cooked and exhibit a slight char around the edges.
Once done, take the skewers off the heat.
Sprinkle freshly chopped coriander leaves over the paneer tikka for garnish.
Serve the paneer tikka while hot, either as an appetizer or alongside mint chutney and lemon wedges.
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