Smoked Tandoori Paneer Tikka

Name: Smoked Tandoori Paneer Tikka
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 300 g Paneer (300 grams Paneer (Homemade Cottage Cheese) cut into cubes,about 1-½ inch in size); 1 cup Yellow Onion (1 cup Pickled onions); 0 pieces Vegetable Oil (Oil for tossing); 2 pieces Charcoal (2 Coal for coal smoking method); 1 cup Greek Yogurt (1 cup Hung Curd (Greek Yogurt)); 3 tbsp Gram Flour (3 tablespoons Gram flour (besan)); 6 pieces Mint (6 Mint Leaves (Pudina)); 3 cloves Garlic (3 cloves Garlic); 1 piece Ginger (1 inch Ginger); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf) roasted ground to powder); ½ tsp Ajwain (1/2 teaspoon Ajwain (Carom seeds)); 2 pieces Saffron (2 Saffron strands); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera)); ½ tsp Ground coriander (1/2 teaspoon Coriander Powder (Dhania)); ¾ tsp Black Pepper (3/4 teaspoon Black pepper powder); ¾ tsp Ground Turmeric (3/4 teaspoon Turmeric powder (Haldi)); ¼ tsp Black Salt (1/4 teaspoon Black Salt (Kala Namak)); 0 pieces Table Salt (Salt to taste)

A vegetarian Indian appetizer of marinated paneer cubes, smoky-flavored with charcoal, and cooked on a skillet or grill.

55 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Paneer300 g · 300 grams Paneer (Homemade Cottage Cheese) cut into cubes,about 1-½ inch in size
Yellow Onion1 cup · 1 cup Pickled onions
Vegetable Oil0 pieces · Oil for tossing
Charcoal2 pieces · 2 Coal for coal smoking method
Greek Yogurt1 cup · 1 cup Hung Curd (Greek Yogurt)
Gram Flour3 tbsp · 3 tablespoons Gram flour (besan)
Mint6 pieces · 6 Mint Leaves (Pudina)
Garlic3 cloves · 3 cloves Garlic
Ginger1 piece · 1 inch Ginger
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf) roasted ground to powder
Ajwain½ tsp · 1/2 teaspoon Ajwain (Carom seeds)
Saffron2 pieces · 2 Saffron strands
Cumin Powder½ tsp · 1/2 teaspoon Cumin powder (Jeera)
Ground coriander½ tsp · 1/2 teaspoon Coriander Powder (Dhania)
Black Pepper¾ tsp · 3/4 teaspoon Black pepper powder
Ground Turmeric¾ tsp · 3/4 teaspoon Turmeric powder (Haldi)
Black Salt¼ tsp · 1/4 teaspoon Black Salt (Kala Namak)
Table Salt0 pieces · Salt to taste

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Steps

1In a bowl, combine yogurt and gram flour making a smooth paste. Using a pestle and mortar, pound the ginger, garlic, and mint leaves to make a coarse paste.
2Add in the fennel seeds and ajwain and pound until blended. Add this to the yogurt mixture. Add in the remaining marinade ingredients into the yogurt mixture and stir to combine well.
3Place the paneer cubes in a large bowl, add in the marinade and allow it to rest covered for about half an hour to one hour or even overnight.
4While the paneer marination is close to over, take a piece or two of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot and also grey in about 5 minutes.
5This indicates that the coal can be used for smoking. Place this hot coal inside a crack proof bowl. At this point heat a large wok or a skillet with rim that can be covered on medium heat.
6Add a little oil and place a few pieces of marinated paneer along with a little of the marinade.
7If you have a stove top grill or a skillet, then arrange the paneer pieces and pour a little of the marinade over each of them. Place the coal along with the bowl over the paneer.
8Add a spoon of ghee or oil on the coal. It will begin to smoke. Immediately cover the pan and reduce the heat to low and let it sit for about a minute until the smoke has gone away. Open the lid and remove the coal cup.
9You dish will get a smoked flavored paneer that taste just like the Tandoori Paneer Tikkas. Serve the Smoked Tandoori Paneer Tikka Recipe as a Party Appetizer with your meal of Dal Makhani, Paneer Butter Masala, Jeera Rice and Phulka.