When you have that itch to make something, and you know come rain or shine, you won’t stop, it’s best to take the leap and do it any way, hahaha… Now everyone who uses a camera for photography knows how much importance the source of light has on food. And when it rains throughout the day, it is imperative that you make preparations likewise. Unfortunately, I neither have a full set-up, nor artificial lighting options yet. So, in spite of great trepidation and lots of misgivings, I decided to try some night-time shots….and…am happy to report, the pictures have come out to my liking.. 😀
We get really good Paneer here at our local dairy, and since I love paneer, we often make a lot of paneer dishes at home. I was keen on trying out this dish as it’s something I’ve not tried before..so right before lunch, I set about preparing the marinade and veggies, and popped the bowl in the fridge to let the paneer steep in the masalas for a couple’ hours. That was it really, simple, quick and fuss-free.
Unlike meat or chicken it doesn’t take very long to marinate paneer, so if you’re in a rush or want to prepare for a party, get-together or event with less time in your hand, then just mix everything and pop the bowl in to chill for 20-30 mins, and grill the tikkas right before serving. You can grill these on the tandoor too, or bake them in the oven, or grill them in the microwave, but this Tawa method is a real time-savour, trust me!
I didn’t have skewers, as you can see, so I arranged them in a line and served them up… also, the yellow blobs are mustard sauce droplets that I have used just for visualization purposes. Ignore them 😉
Tawa Tandoori Paneer Tikkas
- Paneer/Cottage Cheese – 400 gms
- Onions – 4, quartered and petals separated
- Capsicum – 2, quartered
- Tomatoes – 2, quartered
- For the marinade:
- Ginger-Garlic paste – 3 tbsp
- Tomato paste – 1 tomato
- Yogurt – 1/2 cup
- Shan Tandoori Masala – 3 tbsp
- Kashmiri red chili powder – 1 tbsp
- Garam masala powder – 1 tbsp
- Salt – to taste
- Lemon juice – of 1 lemon
- Oil – 2 tbsp
- Cube the paneer and veggies and place in a tray while you prepare the marinade.
- Mix the g-g and tomato paste, yogurt and dry masalas, and tip the paneer and veggies into a large mixing bowl.
- Pour the oil, and then carefully, with your hands, gently mix the masalas through the paneer and veggies until well coated.
- In the same bowl, or in a fridge-proof bowl, pour the marinated paneer and veggies and cover with cling film.
- LEt it rest for 2 to 4 hours.
- After 2 to 4 hours, ready a tawa or non stick pan, and spray liberally with oil.
- Place individual pieces of paneer and veggies on the greased tawa, turning them until each side has gotten a nice golden colour and a deep char… (about 4 to 6 mins on low heat)
- The veggies should retain their crunch, and will need a lesser time than the paneer, about 2 to 3 mins.
- Use the leftover marinade to toss the leftover veggies if you wish, and have it with roti.
- Serve the tikkas with dips or chutneys of choice.