Let’s be honest, paneer, with its wonderfully mild and creamy texture, is the perfect canvas for bold flavors. It practically begs for a zesty, herbaceous marinade to bring it to life. Enter this incredible Mint and Cilantro Paneer Tikka! We’re drenching cubes of soft paneer in a vibrant green paste made from fresh cilantro, cool mint, tangy yogurt, and a hint of spice. Baked until the edges are delightfully charred and the inside is melt-in-your-mouth soft, these skewers are an absolute showstopper. Get ready to transform simple paneer into the star of your dinner table!
Ingredients
• NOTE: You will need a blender for this recipe.Makes 6 to 8 skewers (serves 4)
• Canola oil, for frying and greasing
• 2 tablespoons / 15 g chickpea flour (besan)
• 2 cups / 30 g cilantro, roughly chopped
• 1 cup / 15 g fresh mint leaves, roughly chopped
• ½ cup / 120 g plain Greek yogurt
• 4 cloves garlic
• 2 Indian green chiles, or to taste
• 1⅓ teaspoons / 8 g salt
• 2 tablespoons / 30 ml lemon juice
• 1¼ pounds / 567 g firm paneer, cut into 1½-inch cubes
• 2 green or yellow bell peppers, cut into 1½-inch pieces
Instructions
1. Prepare your station: Preheat the oven to 425°F / 220°C. Line a baking sheet with foil and lightly grease it with oil. If using wooden skewers, submerge them in a bowl of cold water to prevent burning.
2. Toast the chickpea flour: Heat 2 tablespoons of canola oil in a small frying pan over medium heat. Add the chickpea flour and toast, stirring constantly, for 2-3 minutes. It’s ready when it smells nutty and has turned a light almond color. Remove from the heat and set aside.
3. Create the green marinade: In a blender, combine the cilantro, mint, Greek yogurt, garlic, green chiles, salt, and lemon juice. Blend until you have a smooth, vibrant paste. Pour the paste into a bowl and stir in the toasted chickpea flour mixture until well combined.
4. Marinate the paneer: Gently fold the paneer cubes into the green marinade, ensuring each piece is fully coated. Let it marinate for at least 15 minutes, or for up to 2 hours in the refrigerator for a deeper flavor.
5. Assemble and bake: Thread the marinated paneer cubes and bell pepper pieces alternately onto your soaked skewers. Arrange the skewers in a single layer on the prepared baking sheet. Bake for 12-15 minutes, flipping them over halfway through the cooking time. The paneer tikka is done when the edges are beautifully charred and crisp, and the center is soft and tender.
6. Serve immediately: Serve the hot skewers with a cooling cucumber and mint raita, warm naan bread, and a fresh salad or fluffy rice.
Nutritional Information
• (Estimated)Serving Size: 2 skewers
• Calories: 485 kcal
• Protein: 28 g
• Fat: 34 g
• Carbohydrates: 14 g
• Sodium: 850 mg
• Note: is an estimate and may vary based on used.
Pro Tips
• For the most flavorful results, marinate the paneer for the full 2 hours. This allows the spices and herbs to deeply penetrate the cheese.
• Use firm or extra-firm paneer. Softer varieties may crumble when skewered and baked.
• Toasting the chickpea flour (besan) is a crucial step. It removes the raw taste and adds a wonderful nutty depth to the marinade.
• For extra char, switch the oven to the broil setting for the last 1-2 minutes of cooking. Watch carefully to prevent burning.
FAQ
Q: Is this paneer tikka a good source of vegetarian protein
A: Absolutely! Paneer is a fantastic source of protein in a vegetarian diet. A single serving of this Mint and Cilantro Paneer Tikka provides an estimated 28 grams of protein, making it a satisfying and nutritious main course or appetizer.
Q: Can I make this paneer tikka recipe vegan
A: Yes, you can easily adapt this recipe to be vegan. Substitute the paneer with extra-firm tofu (be sure to press it well to remove excess water) and use a thick, unsweetened plant-based yogurt, like coconut or soy yogurt, in place of the Greek yogurt. The results will be just as delicious.
Q: How should I store leftover paneer tikka
A: Store any leftover Mint and Cilantro Paneer Tikka in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm the skewers in the oven at 350°F (175°C) or in a microwave until heated through. The texture is best when fresh, but leftovers are still very tasty.
Q: What can I use instead of chickpea flour in the marinade
A: The toasted chickpea flour (besan) acts as a binder and adds a nutty flavor. If you don’t have it, you can use a tablespoon of cornstarch as a binder, though you’ll miss the nutty taste. Alternatively, using a very thick Greek yogurt can also help the marinade cling to the paneer cubes effectively.
