Paneer Tikka 👀 No onion No Garlic✨️🌸 Very Easy Recipe 👌

Ingredients

• 2 cups Plain Full-Fat Yogurt (for making hung curd, strained through cheesecloth)
• 2 tablespoons Gram Flour (Besan) (roasted in ghee until golden brown)
• 4 tablespoons Ghee (2 tbsp for roasting besan, 2 tbsp for grilling)
• 0.25 teaspoon Turmeric Powder (adds color and earthiness)
• 0.25 teaspoon Ajwain (Carom Seeds) (helps digestion and adds subtle flavor)
• 0.25 teaspoon Garam Masala (home ground) (traditional Indian spice blend)
• 0.25 teaspoon Kashmiri Red Chili Powder (mild heat, bright red color)
• 1 teaspoon Ginger Paste (freshly grated or store‑bought)
• 1 teaspoon Green Chili Paste (adjust to heat preference)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• 250 grams Paneer (Indian Cottage Cheese) (cut into 1‑inch cubes; firm paneer works best)
• 1 medium Capsicum (Bell Pepper) (any color, cut into 1‑inch squares)
• 1 medium Tomato (cut into wedges)
• 4 leaves Fresh Basil Leaves (for garnish)
• 8 pieces Metal or Bamboo Skewers (for threading vegetables and paneer)

Instructions

1. Prepare Hung Curd

   Place a fine mesh sieve over a bowl, line it with cheesecloth, pour the plain yogurt into the cloth and let it drain for about 30 minutes until most of the whey drips out, forming thick hung curd.

   Time: PT30M

2. Chop Vegetables

   Wash and cut the capsicum into 1‑inch squares, the tomato into wedges, and set aside. Keep the pieces roughly the same size for even cooking.

   Time: PT10M

3. Roast Besan

   Heat 2 Tbsp ghee in a non‑stick pan over medium flame. Add 2 Tbsp besan and stir continuously until it turns golden brown and releases a nutty aroma, about 5 minutes. Sprinkle ¼ tsp turmeric and mix well.

   Time: PT5M

   Temperature: medium flame

4. Make the Marinade

   Transfer the hung curd to a mixing bowl, add the roasted besan mixture, ¼ tsp ajwain, ¼ tsp garam masala, ¼ tsp Kashmiri red chili powder, ginger paste, green chili paste, salt, and crushed kasuri methi. Using both hands, mash and mix until a smooth, uniformly colored paste forms.

   Time: PT5M

5. Marinate Paneer and Veggies

   Add the chopped capsicum and tomato to the marinade first, toss gently, then add paneer cubes and lightly fold so the paneer does not break. Cover the bowl and let it rest for 15 minutes.

   Time: PT15M

6. Thread onto Skewers

   Take a skewer and alternate pieces: start with a tomato wedge, then a paneer cube, then a capsicum square, and repeat until the skewer is filled, leaving a small gap at each end for handling.

   Time: PT5M

7. Grill the Skewers

   Heat a non‑stick tawa on high flame, add a drizzle of ghee, and place 4 skewers at a time. Cook each side for about 1‑2 minutes, turning frequently, until the edges are slightly charred and the paneer is golden. Total grilling time about 10 minutes.

   Time: PT10M

   Temperature: high flame

8. Garnish and Serve

   Arrange the grilled skewers on a serving plate, place a fresh basil leaf on top of each, and serve hot with chutney or lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

8 g

Fat

18 g

Fiber

2 g