Paneer Tikka

There’s nothing better than a plate of delicious, homemade paneer tikka! This air-fryer version is packed with flavour, perfectly charred and made with the goodness of P Mark Mustard Oil.

Ingredients for Paneer Tikka

For the Marinade

• Paneer – 500 g, cut into large cubes

• Hung curd – ½ cup, thick

• Besan – 2 tbsp

• P-Mark Kachi Ghani Mustard Oil – 1 tbsp

• Ginger-garlic paste – 1 tbsp

• Kashmiri red chilli powder – 1½ tsp

• Turmeric powder – ½ tsp

• Garam masala – 1 tsp

• Kasuri methi – 1 tsp, crushed

• Kalonji – ½ tsp

• Salt – To taste

Vegetables

• Onion – 1 medium, cut into large petals

• Capsicum – 1 medium, cut into large pieces

• Tomato – 1 medium, cut into large pieces

For Serving

• Mint-coriander chutney – As required

• Onion rings – As required

• Lemon wedges – As required

• Fresh coriander leaves – Optional, for garnish
  

Method for Paneer Tikka

1. Mix hung curd and besan until smooth. Add P Mark Mustard Oil, ginger-garlic paste, spices, kasuri methi, kalonji and salt. Mix well.

2. Add paneer and vegetables and gently toss until evenly coated. Marinate for 30 minutes to 1 hour.

3. Thread paneer and vegetables onto skewers, alternating between each ingredient.

4. Preheat the air fryer to 200°C. Air-fry for 10–12 minutes, turning halfway, until golden and lightly charred.

5. Serve hot with mint-coriander chutney, onion rings, lemon wedges and fresh coriander.

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