Paneer (Indian Cottage Cheese) Tikka in oven

Paneer Tikka is a good starter and snack. Paneer (Indian Cottage Cheese) is marinated in with curd and indian spices and then grilled. You can easily make this at home. With this oven method recipe you can make paneer tikka in bulk for parties.

There is no green bell pepper in my paneer tikka recipe because of my daughter. She doesn't like it and exchanges that with paneer pieces. Whenever we order this in restaurants we both are always finally left with vegetable pieces.   So I started making these at home without green bell pepper.  Problem solved. 

Enjoy your winter, rainy days with hot Paneer Tikka. Serve it with Green chutney and 

Sweet Chutney.

Ingredients

12 1" Paneer Cubes / Indian Cottage Cheese

1 Yellow Bell Pepper / Capsicum

1 Red Bell Pepper / Capsicum

1 Green Bell Pepper / Capsicum

1 Onion

2 Tomatoes

3 tablespoon Yogurt / Curd

1 teaspoon Ajwain

1 teaspoon Dhania Powder

1/2 teaspoon Black Pepper Powder

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

Salt as needed

Oil as needed

1. Mix curd, cumin powder, black pepper powder, Ajwain, salt, red chilli powder, turmeric powder and salt in a bowl. Add lemon juice and mix it.  

2. Grease the skewers with oil. If you are using wooden skewers, keep them in cold water for atleast 30 minutes so that they don't burnt in oven. Keep the frozen paneer in hot water till it becomes soft. Then cut paneer to 1 inch cubes. Remove the seeds from tomato and peppers. Cut tomato, onion and all peppers to inch size. Coat the pieces all over with the marinade. You can also marinate vegetable pieces. Keep them in refrigerator for atleast 2 hours.

3. Preheat the oven at 220 degrees.  Arrange paneer, tomato, peppers and onion in skewers. Keep on them on a grill or on a baking tray. I placed them on a grill and kept the grill in a baking tray. Bake them for 15 minutes or until the edges of the paneer turns brown.

4. Serve it hot with green chutney and sweet chutney.