Classic Paneer Tikka

If you’re someone who likes Indian food, then you’re sure to love Paneer Tikka. It makes for a great appetizer, an awesome snack on a game day with beer, and even as a main course when combined with some Indian flatbread (roti) and plain yogurt.

While Indian cooking is elusive to many, Paneer Tikka may be a great way to get started. Besides being a tasty versatile snack, it’s also easy to make. And the cool part is that even if you can’t get your hands on a couple of ingredients, you can still make it work.

However, a quick trip to the nearby Indian grocery store should help you find pretty much every ingredient you need for this recipe. —Praveen Saraf

Directions

1. In a large bowl add the thick yogurt and whisk until smooth.
2. Add ginger-garlic paste, mustard oil, coriander powder, chaat masala, Kashmiri red chili powder, garam masala, red chili powder, fenugreek leaves, and salt into the bowl of curd and mix them well.
   
3. Along with the juice of the lime, add the chopped cilantro and mint to the bowl of ingredients. Mix well to combine everything.
4. Add the cottage cheese cubes, onions and bell peppers.
5. Mix them all together until the cottage cheese pieces and veggies are well coated with the marinade. Cover the bowl and refrigerate for around 2 to 4 hours. You can also leave it overnight.
6. After allowing it to marinate, skewer the cubes of cottage cheese, onion and peppers in an alternating fashion.
7. Preheat the oven to 450º F.
8. Take a baking sheet lined with parchment paper and arrange all the prepared skewers on it. Additionally, spray some oil over the skewers to keep the veggies from drying out.
9. Paneer Tikka is now ready to jump out of the oven and melt in your mouth.
10. Slide the paneer, onions and green peppers from the skewers on to a plate. Serve cilantro mint chutney on the side and squeeze a dash of lime on top for a blast of flavors. Serves 2 standard portions.