Mango Coconut Paneer Tikka
Mango Coconut Paneer Tikka - smoky and charred, this refreshing, summer-inspired twist is one of my favorite ways to enjoy paneer tikka! The sweetness of the mango and richness of the coconut pair so well with the spices and make for the perfect combination of flavors!
Ingredients
Marinade:
- 1 large ripe mango
- 2 tbsp coconut milk
- 1 inch ginger
- 2 green chilies
- 4 cloves garlic
- 2 tbsp hung curd or greek yogurt
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp mango powder (amchur)
- 1/2 tsp kasoori methi , crushed
- 1/2 tsp salt
- 1/4 tsp black salt
- 1/2 tsp garam masala
- 1/4 tsp carom seeds (ajwain)
- 2 tsp besan (gram or chickpea flour)
- 1 tbsp mustard oil
Tikka:
- 8 oz malai paneer , cubed or use 250 gm normal paneer
- 1 red onions , cubed
- 1 green bell peppers , cubed
- 1 red bell peppers , cubed
- butter , for grilling and brushing
Garnish:
- lemon juice
- chaat masala
Instructions
-
Soak your wooden skewers in water for 6-8 hours before grilling to ensure that they don’t catch fire during roasting on open flame.
-
For the marinade, blend together the mango, coconut milk, ginger, green chilies, and garlic into a smooth paste.
-
Transfer this to a bowl and mix in all the remaining ingredients. Your marinade is ready!
-
Add in your cubed onion, bell peppers, and paneer. Give this a gentle mix until just coated.
-
Arrange the vegetables and paneer in an alternating pattern on the skewers.
-
In a pan, heat oil or butter on medium heat. Cook your skewers on the pan for 3-4 minutes on medium heat until just about halfway to ensure the marinade has dried a bit. Then brush the tikkas with butter.
-
Then, turn your grill or a gas flame on high heat, and finish your tikkas by roasting them on open flame while rotating them continuously for a couple of minutes until they get a beautiful char.
-
Serve with a sprinkle of chaat masala and a squeeze of lemon juice. Enjoy!