Image source//www.us2guntur.comImage source//www.fernspickles.com/tikka.htm

Ingredients:
For the Tikkas:

  • 2 cups paneer, cut in 2 inch cubes
  • 1 capsicum, cut in square pieces
  • 1 onion, cut in squares
  • 1 tomato, deseed and cut in squares 
  • 1/2 cup thick yogurt
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1 tsp dried fenugreek leaves
  • 1/2 tsp garam masala
  • 1 tsp tandoori masala
  • Juice of 1 lime
  • salt to taste
  • cilantro, finely chopped

For the Gravy:

  • 4-5 tomatoes pureed or
    2-3 cups tomato puree
  • 1 onion finely chopped
  • 1 tsp garlic paste
  • 2 tsp tandoori masala
  • 2 tsp red chilli powder
  • 1 tsp sugar
  • salt to tase
  • 2 tbsp butter
  • 1/2 cup cream
  • chopped cilantro for garnishing

Method:
For the Tikkas:

  1. Combine all  ingredients for the tikkas from yogurt onwards and mix well.
  2. Then add the vegetables pieces and paneer, and mix well till all the peices are covered with the marination sauce.
  3. Leave it for 4-5 hours, preferably overnight. keep it in the fridge to avoid contamination.
  4. When ready, preheat the oven or the grill. In the meantime, arrange the marinated vegetables and paneer on a skewer.
  5. Cook over charcoal or in the oven until some brown spot appear. Do not overcook.

For the Gravy:

  1. Heat butter in a pan. Add the onions and garlic and saute for 3-4 minutes.
  2. Add the tomato puree and cook until oil separates(around 4-5 minutes on a medium-slow flame.)
  3. Add the tandoori masala, salt, sugar, red chilli powder, cream. Mix well.
  4. Remove from fire and blend to make a smooth gravy.

Serving:

  1. Before serving boil the gravy and then gently fold in the grilled paneer and vegetable pieces and let it cook for 1-2 minutes.
  2. Garnish with cilantro and serve hot with rice, Naan, or parathas.

Other Ideas: 

  • In this recipe Paneer can be replaced with any vegetable or chicken. The cookinf time for chicken will be longer.
  • Paneer Tikka can be served without the gravy as barbeque snacks. Sprinkle some chaat masala on it and serve with green chutney. (the recipe for green chutney is in the next post. )

Notes:

  • To make Paneer- refer to the following post from the basic recipes section. http://cookeasy.wordpress.com/2006/11/05/make-paneer-at-home/
  • To make 1/2 cup thick yogurt- put a little more 1/2 cut yogurt on the sieve and leave it in the fridge for about 1/2 an hour.
  • The other indian spices are readiliy available in Indian Grocery stores.