This spicy, smokey version of your favourite paneer tikka is sure to be a sensation on your party table
Chef Shrikant Sanglodkar, Executive Chef – Hospitality, Sula Vineyards, shares an unusual paneer tikka recipe – and the wine it can be paired best with.
“Thecha Paneer Tikka is a unique culinary delight that stands out due to its fusion of traditional and bold flavours,” enthuses Chef Shrikant. “This dish features succulent cubes of paneer marinated in a spicy, aromatic mix of thecha – a Maharashtrian chutney made with green chillies, garlic, and coriander. Thecha adds a distinctive heat and depth that complements the creamy texture of the paneer. The vibrant flavours of this dish pair exceptionally well with a range of wines. Red wines, such as zinfandels, balance the spice with their rich fruitiness, while white wines, including rieslings, offer a refreshing contrast with their crispness and subtle sweetness. Rosé wines bridge these profiles, adding a versatile option for varied palates. The association with Nashik, a prominent wine region in India, enhances the experience, making Thecha Paneer Tikka a perfect match for local and international wines alike.”
Thecha Paneer Tikka
Ingredients
20 m oil (divided usage)
5 g cumin seeds
15 g garlic, chopped
20 g green chilli, chopped
15 g groundnuts
50 g hung yoghurt
5 ml lemon juice
Black salt, to taste
220 g paneer, cubed
15 g bell peppers
10 g tomato
10 small onions
5 g chopped coriander leaves
4 g chaat masala
Salt to taste
50 g green chutney
50 g lachha (marinated onion) salad
Method
- Heat a little of the oil in a pan. When it is hot enough, add the cumin seeds. When they crackle, add the garlic and green chilies and sauté until cooked a little. Remove from the pan and set aside.
- Add a little oil to the same pan, and roast the ground nuts until crunchy.
- Grind the ground nuts and the garlic-green chilli mixture to a paste.
- In a large mixing bowl, combine the hung yoghurt, the garlic-green chilli-ground nut paste, lemon juice, and black salt, and cream them together to a smooth marinade.
- Add the paneer cubes to the marinade and gently mix to coat evenly. Cover the bowl and refrigerate for at least one hour for better flavour.
- While the paneer is marinating, cut the bell pepper, tomato and onion into chunks.
- After the marination, skewer the paneer cubes alternately with the tomato, onion and bell pepper chunks onto skewers. If you will be using wooden skewers, prevent burning by soaking them in water for 30 minutes in advance.
- If using a grill, preheat the grill to a medium-high heat. To prevent sticking, brush the grill grates with oil. Place the skewers on the grill and cook for 10 to 15 minutes, turning occasionally, until the paneer is slightly charred and cooked through. If using an oven, preheat the oven to 400° F (200°C). Line a baking tray with parchment paper or foil and place a wire rack on top. Place the skewers on the wire rack over the baking tray. Bake for 15 to 20 minutes, turning once halfway through, until the paneer is cooked and has a slight char.
- Remove the skewers from the grill or oven and set aside to rest for a few minutes.
- Garnish with fresh coriander and serve with lemon wedges, mint chutney and lachha salad.
Recipe and image: Sula Vineyards
Also Read: 3 Overnight Oats Recipes Every Indian Woman Needs To Know
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