Vrat-Friendly Paneer Tikka
Soft vrat-friendly paneer tikka marinated in hung curd, sendha namak, and farali spices, then cooked on a tawa, in the oven, or in the air fryer until lightly charred.
Equipment
- Mixing bowl
- Muslin cloth or fine strainer
- Wooden or metal skewers
- Tawa, oven sheet, or air fryer
Ingredients
For the marinade
- 3/4 cup thick yogurt or hung curd 180 g; start with about 1 cup dahi, hang until thick
- 1 tablespoon mustard oil or peanut oil, plus more for brushing
- 1 teaspoon lemon juice
- 1 teaspoon Kashmiri red chili powder or to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon roasted cumin powder optional, for a deeper finish
- 1/2 inch ginger grated, optional if your family allows ginger on vrat
- 1 green chili finely minced, optional
- 1 teaspoon rajgira atta or singhare ka atta amaranth or water chestnut flour, only if the marinade is thin
- rock salt (sendha namak) to taste; use regular salt on non-fasting days
For the tikka
- 300 g firm paneer about 10 oz, cut into 1-inch cubes
- 1 small green or red capsicum cut into 1-inch pieces
- 1 firm tomato optional; deseeded and cut into 1-inch pieces; some families skip on strict vrat
- 1 small boiled potato optional; cut into 1-inch cubes for a heartier skewer
To finish
- 1 teaspoon ghee or oil for brushing while cooking
- lemon wedges for serving
- chopped cilantro for serving
- mint-cilantro yogurt dip no onion, no garlic
Instructions
Make the hung curd marinade
- If your yogurt is loose, place it in a muslin cloth or fine strainer over a bowl. Hang or drain 25 to 30 minutes until thick. You should have about 3/4 cup hung curd.
- In a mixing bowl, whisk hung curd, mustard oil, lemon juice, chili powder, coriander, cumin, turmeric, black pepper, roasted cumin if using, ginger and green chili if using, and sendha namak. The paste should be thick and clingy. If it still runs, whisk in 1 teaspoon rajgira or singhare flour.
Marinate the paneer
- Pat the paneer cubes dry with a clean towel. Add paneer, capsicum, and optional tomato or potato to the bowl. Toss gently so every side is coated. Cover and refrigerate 30 to 60 minutes. Longer than 2 hours in a lemony marinade can make the paneer soft and crumbly, so stop at one hour.
Cook (pick one method)
- Tawa: Heat a lightly greased tawa or skillet over medium heat. Shake off excess marinade and place the pieces in a single layer (skewered or loose). Cook 3 to 4 minutes per side, brushing with a little ghee or oil, until golden with dark freckles.
- Oven: Preheat to 425°F (220°C). Thread paneer and vegetables onto skewers, leaving a little space between pieces. Set on a lined sheet and bake 12 to 15 minutes, turning once, until edges char lightly. Broil 1 minute at the end if you want more color.
- Air fryer: Preheat to 375°F (190°C). Arrange in a single layer (skewers if they fit). Air fry 10 to 12 minutes, turning halfway, until the marinade looks set and the corners are speckled brown.
- Rest 2 minutes, then finish with lemon, cilantro, and a bowl of mint-yogurt dip. Serve hot.
Notes
Dry the paneer first: wet cubes dilute the marinade and steam instead of char. A quick pat with a towel fixes that.
Mustard oil tip: if raw mustard oil tastes sharp, warm it gently until it just smokes, cool slightly, then whisk into the curd.
Do not marinate overnight with extra lemon; 30 to 60 minutes keeps the paneer soft without turning chalky.
For fasting, use sendha namak and plain spice jars without garlic blends. On regular days, table salt is fine.
Make-ahead: mix the marinade in the morning; add paneer 30 to 60 minutes before cooking. Skewer just before heat.
Storage: leftover cooked tikka keep airtight in the fridge up to 2 days. Reheat on a hot tawa or in the air fryer. Do not freeze.
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