Tandoori paneer tikka
My first post in a really long time! I most definitely seem to be taking multiple breaks in a year sadly. Not at all what I intend or hope to do but somehow ends up happening. We moved houses back in July and I had taken a break for the move. It also happened to be the start of my notice period at my previous firm as well. Following that I had a month before joining my new firm. Overall 3 months of a lot of time but nothing seemed to push me to blog. I barely cooked anything the first month of moving in (my first month excuse) and that was good enough break for me wallow longer in the break mode I guess (trying to own up the laziness here :)).
Anywho, now that I am make I hope to atleast post 10 food posts or more at a stretch and hopefully this time I stay around even longer :).
Anywho, this paneer tikka is something I have been doing for a while now and so the flavours just set in perfectly. It’s been a year since I got my airfryer oven and I am still smitten by it. I love how easy and tasty this recipe comes out in the airfryer oven. Mix everything and shove it in the oven – my kinda perfect recipe :). If you are lazy to stack up in skewers, just throw it all in jumbled in the airfryer pan. If you have chopped your veggies too small, then use the baking tray (but still airfry if you are using an airfryer). As with all sorts of paneer frying, this is best had when fresh out of the oven since air/ pan/ deep fried paneer turns rubbery when kept out for long. And oh, if you don’t have kalonji seeds be a darling and buy a small batch of it. You will not regret it. In my opinion, the main flavour bomb of the dish!
Adya loves this dish and I make a little less spicy version for him by just reducing the red chilli powder in it. This particular batch, he finished 2 full skewers and wanted more and I was unfortunately not prepared for that kinda awesome eating response (mental note to make more for him next time :D).
- 500 gms fresh paneer
- 4 medium onion
- 2 big capsicum
- 1/2 cup hung curd made from 1c curd
- 1-2 tsp refined oil I used oil spray
- 1 tsp garam masala
- 1/2 tsp salt
- 2 tsp tandoori masala
- 1/2 tsp amchur
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1.5 tsp kalonji/ nigella seeds
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Wash and clean the onions and capsicum. Remove the onion skin.
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Chop the 4 onions and 2 big capsicums into cubes. Add it into a medium sized bowl.
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Chop fresh paneer into cubes. Add it onto the same bowl.
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In a small bowl, mix together 1t garam masala, 1/2t salt, 2t tandoori masala powder, 1/2t amchur, 1t red chilli powder, 1/2t turmeric powder, 1.5t kalonji/ nigella seeds and 1/2c hung curd. Mix everything together.
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Now top this marinade onto the bowl of paneer and veggies. Mix everything together.
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Check and adjust the seasoning (what you are looking for is slightly salty and slightly extra masala/ spicy. If so, the end result will be perfect).
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Close this bowl with a lid and pop it in the refrigerator for a minimum of 3 hours (max 8 hours).
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After its rest time in the refrigerator, take it out and arrange it in skewers in whichever way/ order pleases you.
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Line it on the airfryer basket and spray with oil spray.
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Preheat your airfryer oven to 200c and airfry for 25mins (Turn all the skewers once in between at 15 mins).
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Carefully remove the skewers from the airfryer basket (the paneer tends to stick to the basket).
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Yenjoy! I do not need any dip for this but go ahead and use any dip you fancy – mint curd chutney, mint mayo chutney are the best probably :).
- I could place about 6-7 skewers in one batch and had to do this in 2 batches.
- I baked the 2nd batch and it turned out fine too. But airfryer results were better so airfryer it is for me :).
- If you do not have oil spray, just brush with some oil before you put it in for baking/ airfrying.
- For making 1/2c hung curd, I took 1c thick curd placed it in a nut milk bag (you can use muslin cloth) and I hung it around the kitchen sink area for 5-6 hours. What you will be left with is hung curd. You can refrigerate it for upto a week and use it in dips/ spreads/ marinade.
- Mix and match the veggies/ paneer as per your preference.
- Don’t miss the kalonji/ nigella seeds. This one adds so much taste to this dish.
