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Spicy Paneer Tikka Bites - Easy, Flavor-Packed Appetizer

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Paneer: 400–500 g, cut into 1-inch cubes
  • Thick yogurt (Greek or hung curd): 1/2 cup
  • Lemon juice: 1 tablespoon
  • Ginger-garlic paste: 1 tablespoon
  • Kashmiri red chili powder: 1–1.5 teaspoons (adds color and mild heat)
  • Red chili powder or cayenne: 1/2–1 teaspoon (adjust to heat preference)
  • Turmeric powder: 1/4 teaspoon
  • Garam masala: 1 teaspoon
  • Cumin powder: 1/2 teaspoon
  • Coriander powder: 1 teaspoon
  • Carom seeds (ajwain), crushed: 1/4 teaspoon (optional but great for flavor)
  • Kasuri methi (dried fenugreek leaves), crushed: 1 teaspoon
  • Salt: 3/4–1 teaspoon, to taste
  • Oil: 2 tablespoons (mustard oil for classic flavor, or neutral oil)
  • Bell peppers: 1 cup, cut into 1-inch pieces
  • Red onion: 1 large, cut into petals
  • Fresh cilantro: 2 tablespoons, chopped, for garnish
  • Lemon wedges: for serving
  • Optional dip: Mint-cilantro yogurt chutney

Method
 

  1. Prep the paneer and veggies: Cut paneer into 1-inch cubes. Slice bell peppers and onion into bite-sized pieces. Pat paneer dry with a paper towel so the marinade sticks well.
  2. Make the marinade: In a bowl, whisk together yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, red chili powder, turmeric, garam masala, cumin, coriander, ajwain, kasuri methi, salt, and oil until smooth.
  3. Marinate: Gently fold in paneer, peppers, and onions. Coat everything evenly without breaking the paneer. Cover and let it sit for 20–30 minutes at room temperature, or up to 2 hours in the fridge.
  4. Skewer (optional): If grilling or baking, thread paneer, peppers, and onions onto skewers. If using wooden skewers, soak them in water for 20 minutes first.
  5. Choose your cooking method: Oven: Preheat to 425°F (220°C). Place skewers or pieces on a lined baking sheet with a rack. Brush lightly with oil. Bake 12–15 minutes, turning once. Broil 1–2 minutes to char.
  6. Stovetop: Heat a heavy skillet or grill pan over medium-high. Add a thin layer of oil. Cook paneer and veggies 6–8 minutes, turning to brown all sides.
  7. Outdoor grill: Preheat to medium-high. Oil the grates well. Grill skewers 6–8 minutes, turning until lightly charred.
  8. Finish and serve: Sprinkle with chopped cilantro. Squeeze fresh lemon on top. Serve hot with mint-cilantro yogurt chutney.