Paneer Tikka

We love to spend time in our backyard. Although it is unfinished and we do not have a great landscaping done, spending time under the shade of the trees is relaxing and fun. We spread mats on the backyard floor, sit with variety of food cooking on the grill, few drinks, and it is a picnic in our backyard!

By now everybody knows my love for terracotta and charcoal cooking. Most of you know about my little terracotta elephant grill and I just love it. But when I saw another terracotta grill at World Market I immediately had to buy it. It is so cute! I am so ready for a full outdoor cooking challenge now with my grills and tandoor!

My Terracotta elephant grill

My New mini grill!

Last weekend we inaugurated my new grill by making paneer & veggie tikka. Grilled paneer and veggies are my husband's favorite, and together with fresh rotis and chopped onions it is a complete meal. A glass of chilled chaash/yogurt drink makes it satisfying. Paneer tikka can be made on griddle, over electric grill, in an oven, over a charcoal grill, over a panini press, or tandoor. I have tried making it every way and it tastes amazing always.

Ingredients (serves 5-6 people)

14 oz (400 g) paneer

1 cup bell pepper cubed

1 cup cubed onions

1 cup mushrooms(optional)

1 cup cauliflower florets (optional)

2 cups plain yogurt

2 tbsp. red chilli and garlic paste

1+1/2 tsp. salt

1 tsp. red chili powder

2 tsp. garam masala powder

2 tsp. kasoori methi (dried methi leaves)

Put yogurt in a sieve or a strainer for at least an hour so the the water can drain off. You need thick yogurt, so you can also use greek yogurt.
In thick yogurt add red chili garlic paste, salt, garam masala, kasoori methi, and red chilli powder. Mix well.
Add cubed bell peppers, cubed paneer, mushroom, cauliflower floret. Mix well. Cover and keep the mixture aside for an hour.
Grease metal skewers and arrange paneer and veggies in the skewer. If using bamboo skewers, skewers should be soaked in water for at least an hour before grilling.
Light charcoal. Wait for 10 minutes till all the charcoal start to burn and get red hot.
Place each skewer over charcoal heat. Cook evenly all sides.
Remove and serve in a platter over chopped onions. Sprinkle chaat masala and squeeze fresh lemon over it.
Enjoy!!

Here is step-by-step pictorial recipe:

Put yogurt in a sieve or a strainer for at least an hour so the the water can drain off. You need thick yogurt, You can use greek yogurt too.

In thick yogurt add red chilli garlic paste, salt, garam masala, kasoori methi, and red chilli powder. Mix well.