Dunghar Paneer Tikka Recipe

Prepare paneer and vegetables

Cut paneer into 1.5-inch cubes. Cut bell peppers into pieces roughly the same size as the paneer. Separate onion into wedges keeping layers intact. If using baby potatoes, parboil until just tender (about 10–12 minutes), drain and halve. Pat paneer and vegetables dry with paper towels so the marinade adheres well.

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

Make the marinade

In a bowl, whisk the thick yogurt until smooth. Add ginger-garlic paste, dunghar masala, kashmiri red chili powder, turmeric, garam masala, chat masala, crushed kasoori methi, lemon juice, mustard oil, salt, and freshly ground black pepper. Mix thoroughly to a homogenous paste. Taste and adjust salt or lemon as needed.

Marinate paneer and vegetables

Gently fold the paneer cubes and prepared vegetables into the marinade, coating each piece evenly. Be careful not to break the paneer. Cover and refrigerate for at least 1 hour; for best flavor, marinate 3–4 hours. If short on time, allow at least 30 minutes.

Thread skewers

Arrange marinated paneer and vegetables on the skewers, alternating paneer, pepper, onion, and potato to distribute flavors and colors. Leave a little space between pieces so heat circulates and edges char slightly.

Cook on grill or oven

Grill method: Preheat grill to medium-high. Oil the grill grates lightly. Place skewers on the grill and cook 8–10 minutes, turning every 2–3 minutes and basting with melted butter or ghee, until edges are lightly charred and vegetables are tender. Oven method: Preheat oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. Arrange skewers on the rack. Roast for 12–15 minutes, turning once and basting with butter halfway through, until paneer develops light golden spots and vegetables are cooked. For extra char, broil 1–2 minutes at the end, watching closely.

Alternative stovetop: Heat a cast-iron skillet or griddle over medium-high heat with 1 tbs oil. Cook skewers or pieces in batches, turning and basting, until charred in spots and cooked through, about 8–10 minutes.

Finish and serve

Remove skewers from heat. Sprinkle chat masala lightly (optional) and garnish with chopped cilantro. Serve hot with lemon wedges and onion rings. Squeeze lemon over paneer tikka just before eating for brightness.

If desired, serve with green chutney (mint-coriander chutney) and sliced naan or parathas.