Paneer Kebab Recipe

Ingredients

For the Paneer Marinade

250 g paneer, cut into medium cubes, ½ cup thick hung curd, 1 tbsp fresh cream, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp Kashmiri red chilli powder, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp black pepper powder, 1 tbsp cornflour, 1 tbsp roasted gram flour (besan), optional, 1 tsp kasuri methi, 1 tbsp oil, Salt to taste

For the Skewers

1 onion, cut into large pieces, 1 capsicum, cut into large pieces, 1 tomato, optional, Paneer cubes

Method

1. Prepare the marinade

Add hung curd, cream, ginger-garlic paste, lemon juice, spices, cornflour, roasted gram flour, kasuri methi, oil and salt to a bowl.

Mix into a thick, smooth marinade.

2. Marinate the paneer

Add paneer cubes and gently coat them with the marinade.

Cover and refrigerate for at least 1hour. For better flavour, marinate for 3–4 hours.

3. Prepare the skewers

Thread the paneer, onion and capsicum onto skewers.

For example:

Paneer → Capsicum → Onion → Paneer → Capsicum → Onion

4. Grill the kebabs

Heat a grill pan or tawa on medium-high heat and brush with a little oil.

Place the skewers and cook for 8–10 minutes, turning them regularly, until the paneer develops a beautiful golden-brown char.

You can also bake them at 220°C for 12–15 minutes, turning halfway.

Restaurant-Style Finish

Brush the kebabs with butter or ghee immediately after grilling and sprinkle with a little chaat masala.

For a smoky tandoori flavour, give them a short charcoal smoke before serving.

Serve With

Mint-coriander chutney, Onion rings, Lemon wedges, Chaat masala, Green chutney

Chef’s tip:
Don’t cook paneer for too long. The moment it gets lightly charred on the outside, take it off the heat—this keeps the inside soft and juicy.