You need to marinate the paneer pieces just like you do for Paneer Tikka recipe, to let the flavours incorporate into the otherwise bland paneer. Since we used fresh homemade paneer, it was more crumbly and soft than frozen paneer but you can use whatever you have in hand. The capsicum and onions add a lovely flavour too. So here’s a step by step on how to make Paneer Shashlik at home using this easy recipe from Chef Naushad. More Paneer Recipes on Edible Garden
Ingredients:
2 cups of cubed paneer (I used homemade paneer) 1 large onion, cubed 1/2 of a capsicum, cubed 1 tomato, insides scooped out and cubed 4 tbsp of thick plain curd / yogurt 1/2 tsp of crushed ginger 1 tsp of crushed garlic 1/4 tsp of roasted cumin powder 1/2 tsp of freshly cracked black pepper 1 tsp + 2 tsp of oil (chef recommended mustard oil and that’s what we used) 1 tsp of kasuri methi / dried fenugreek leaves 1/2 tsp of chaat masala 1 tsp of butter (optional)
How to Make Paneer Shashlik:
- Marinate the paneer cubes in curd + ginger + garlic + pepper + cumin + salt + 1 tsp oil. Set aside for 5-10 mins.
- Meanwhile, cube your vegetables evenly and set aside (Sidenote: I LOVE the light in my mom’s kitchen!)
- Heat the 2 tsp oil (in an iron skillet if you have one) and swirl until the pan is well coated. Gently place the paneer pieces on the heated pan without overlapping. Keep flame at medium and let one side brown.
- Add the onions, tomatoes, and capsicum and gently flip the paneer to cook the other side. The vegetables will also get flipped around, that’s fine.
- When the paneer looks almost done (nicely browned and sizzling) and the vegetables are softer, add the kasuri methi, some more salt if needed, and chaat masala. Gently mix until combined.
- Cook for 2 more mins, turn off flame and add butter on top (if using). We added some homemade butter for flavour. Transfer to a plate and serve hot. Notes:
