Paneer & Pineapple Tikka Recipe

Prepare paneer and pineapple

Cut paneer into 1 to 1.25-inch cubes (about 20–24 cubes from 400 g). Peel, core and cut the pineapple into similar-sized chunks (about 12–16 pieces). Pat paneer and pineapple pieces dry with paper towels to remove excess moisture so the marinade adheres.

Make the marinade

In a large mixing bowl combine plain yogurt, ginger-garlic paste, lemon juice, vegetable oil and gram flour. Whisk until smooth. Add kasuri methi, garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt and black pepper. Mix thoroughly. The besan (gram flour) helps thicken and bind the yogurt marinade so it clings to paneer and pineapple.

Marinate paneer and pineapple

Gently fold the paneer cubes and pineapple chunks into the marinade, making sure each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes; for best flavor marinate 2–4 hours. If short on time, 15–20 minutes still works because paneer absorbs flavors quickly.

Assemble skewers

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread marinated paneer and pineapple alternately onto skewers, leaving a little space between pieces for even heat. Optionally add bell pepper and onion pieces between paneer and pineapple for color and texture.

Cook the tikka

Preheat grill, broiler, or a heavy oven tray to high (grill or broil on high, or oven at 230°C / 450°F). Arrange skewers on a lined tray or grill rack. Brush the top of the pieces with melted butter or oil. Grill/broil for 8–12 minutes, turning once halfway through and basting again, until edges have light char spots and paneer is heated through. If using an oven, bake 10–12 minutes then finish under broiler 1–2 minutes for char. For stovetop, cook in a lightly oiled cast-iron skillet or grill pan over medium-high heat, turning until charred and warmed through (about 8–10 minutes).

Finish & garnish

Remove skewers from heat and sprinkle chaat masala and chopped cilantro over the tikka while hot. Allow to rest 2 minutes before serving so juices settle.

Serve

Serve hot with lemon wedges and optional hung curd or raita on the side. Accompany with sliced red onion and extra bell pepper if desired.

Toss the thinly sliced red onion and bell pepper with a pinch of salt and a squeeze of lemon. Serve alongside the skewers as a crisp, tangy accompaniment.