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Paneer Tikka Kababs

March 24, 2011

Succulent. Spicy. Tangy. Delicious. Paneer Tikka Kababs are all this and more! Who can say no to a sizzling kabab hot from the oven? Very few, that much I can tell you. How do we make them? It’s really easy!

I stumbled onto these packets of pre-made marinade paste from Maggi in our local Indian grocery store. I am a big fan of Maggi noodles (who isn’t!?) and it deserves a post all on it’s own and maybe even a serenade. I’ll control my urge and keep that for another time. Back to my story, as soon as I saw this in the grocery aisle, I wanted to try it out. The Maggi brand sold me. As well as the picture on the packet. *Drools*

<— The magic ingredient!

You can also make your own marinade with all the fresh ingredients – ginger, garlic, cilantro, chillies etc but when in a time crunch, these handy packets come in … err … handy!

Long story short, these turned out to be one of the yummiest paneer tikka kababs we’ve had ever! A picture speaks more than a thousand words. So without further ado, ta da …

Paneer Tikka Masala skewers, fresh from the oven

Here’s how to make this delish looking dish –

Ingredients –

1. Maggi Paneer-Tikka-Masala marinade

2. Yogurt

3. Paneer (cut into cubes)

4. Red / Green peppers

5. Onions

6. Salt

7. Lemon

8. Skewers (wooden)

Directions – The package comes with instructions, which I followed to a T.

1) Marinate the paneer cubes in a mixture of masala + yogurt (twice the amount of masala) for a 2-3 hours in the fridge.

2) Place all the marinated paneer + leftover liquid masala on a hot tava and pan fry the paneer cubes (turn them over a couple times) until the marinade dries up and the paneer cubes are coated with masala and are soft and cooked and golden brown on most sides. Use Amul Butter when pan-frying. Anything that has Amul butter is guaranteed to turn out delicious.

3) Cut onions, red and green peppers into quarters and mix them up with some salt.

4) Take the skewers and pierce the paneer pieces and the veggies, alternating with red/green peppers, onions and you can even add tomato pieces if you like them roasted.

5) Pop the skewers into the oven at 450 deg or so, and bake for 15-20 mins until the onions/peppers are cooked and the paneer gets crispy and “roasted”. Turn the skewers over once so they don’t stick to the parchment paper.

6) When done, get the skewers out of the oven onto some plates. Squeeze lemon juice over the paneer tikka kababs and voila, they are ready to serve!

Note: Place the skewers on a baking tray covered with parchment paper. Make sure the paper is sprayed with some Pam oil spray or similar so that the paneer doesn’t stick to the paper when getting cooked.

The marinated paneer can be used in several different ways! Eat them just like that – yum! Or use them as a pizza topping to add some pizazz.  Or add some green chilli/cilantro and tamarind chutneys and wrap up paneer cubes inside a roti or phulka and you have made yourself a kathi roll! Don’t let the paneer cubes stay out too long after they’re crisped up in the oven, else they become dry and although they still taste good, they lose most of their juiciness.

Veggie pizza topped with marinated paneer

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