Paneer or Indian Cottage Cheese is a spongy, unsalted and non-melting fresh cheese made by curdling milk. Paneer is a rich source of milk protein and is often substituted for meat in Indian vegetarian recipes.
Paneer Tikka is a vegetarian version of the delicious and well known Chicken Tikka, chunks of marinated chicken grilled over coals or in an oven. Paneer Tikka is a popular snack in the Indian subcontinent and features on most restaurant menus. In this extremely scrumptious recipe cubes of cottage cheese are marinated in a spiced yogurt sauce, skewered with diced vegetables and grilled in an oven (or on a BBQ grill).
Traditional restaurant versions of Paneer Tikka have slices of both onions and bell peppers between cubes of cottage cheese, but since I was aiming for a more keto-friendly recipe, I omitted the onions.
Whenever I see Paneer Tikka offered on any restaurant menu, it’s impossible for me to move on without ordering it. It’s my favorite way to eat cottage cheese. Even though this recipe is exceptional on its own, having it with a mint dipping sauce or ‘Green Chutney’, elevates it to a mind-blowing level of deliciousness!
- Paneer or Indian Cottage Cheese 200 g
- Bell Peppers 3
- Greek Yogurt 1/4 cup
- Ginger & Garlic Paste 1 tsp
- Tikka Masalah 1-2 tbsp
- Dried Fenugreek Leaves (Kasuri Methi) 1 tbsp
- Carom Seeds 1 tsp
- Lime Juice 2 tbsp
- Olive Oil 1 tbsp
Preheat oven to 200 C. Cut cottage cheese and bell peppers into small cubes.
For the marinade combine greek yogurt, tikka masala, ginger & garlic paste, dried fenugreek leaves, lime juice, carom seeds and olive oil in a bowl. Mix everything together until well combined. Then add cubed cottage cheese and mix till all the pieces are well coated in marinade.
Then mix in cubed bell peppers and mix again. Thread cubes of cheese and peppers onto wooden or metal skewers. Arrange skewers on a wire rack placed over an aluminum lined baking sheet. Grill Paneer Tikka for 30 minutes, turning them halfway. Remove Paneer Tikka from the oven once the cheese is golden and bell peppers begin to char. Serve hot with Green Chutney and a squeeze of lime juice.