Paneer tika |Paneer Barbeque

Paneer tika |Paneer Barbeque |Homemade |Healthy snacks

Ingredients:

For the paneer marinade

• 250g paneer, cut into cubes
• 1/4 cup hung curd (dahi)
• 1 tablespoon besan (chickpea flour)
• 1 teaspoon green chilli paste
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon red chilli powder (adjust to your spice preference)
• 1 tablespoon chopped cilantro (coriander leaves)
• 1 tablespoon lemon juice
• Salt to taste

For the barbeque sauce:

• 2 tablespoons tomato puree
• 1 tablespoon jaggery or brown sugar
• 1 tablespoon red chilli sauce
• 1/2 teaspoon  green chilli paste
• 1/4 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon smoked paprika (optional)
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. Marinate the paneer: In a bowl, combine the hung curd, besan, ginger-green chilli paste, coriander powder, cumin powder, turmeric powder, garam masala, red chilli powder, cilantro, lemon juice, and salt. Add the paneer cubes and mix well to coat them evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.

2. Make the barbeque sauce: In a separate bowl, whisk together the tomato puree, jaggery or brown sugar, red chilli sauce, ginger-green chilli paste, coriander powder, cumin powder, garam masala, smoked paprika (if using), lemon juice, and salt.

3. Assemble the skewers: Thread the paneer cubes onto skewers. You can alternate with bell peppers, tomatoes, or other vegetables for a more colorful and flavorful skewer.

4. Grill the paneer: Preheat your grill or barbeque to medium heat. Brush the paneer skewers with the barbeque sauce and grill for 5-7 minutes per side, or until cooked through and slightly charred.

5. Serve: Serve the Jain paneer barbeque hot with a side of mint chutney, green chutney, or sliced onions. You can also enjoy them in wraps or pita bread.

Tips:

For a richer flavor, you can marinate the paneer for longer.

If you don't have a grill, you can cook the paneer in a pan or under a broiler.

Adjust the amount of red chilli powder in the marinade and sauce to your spice preference.

You can add other vegetables to the skewers, such as bell peppers, tomatoes, onions, or mushrooms.

For a Jain twist, you can use cashew paste instead of hung curd in the marinade.

Serve the paneer barbeque with a side of your favorite chutney or dipping sauce.