Mustard paneer Tikka skewers

Preparation time: 30 minutes
Cook time: 10 minutes
Yield: 4
Picture of Chef Devan Rajkumar

Chef Devan Rajkumar

@ChefDevan

Ingredients

  • 500g (4 cups) paneer, cubed
  • 2 tbsp (30 ml) Maille Honey Dijon Mustard
  • 2 tbsp (30 ml) Maille Dijon Original Mustard
  • 3 tbsp (45 ml) yogurt
  • 1 tsp (5 g) red chili powder
  • ¾ tsp (2,5 g) turmeric powder
  • ¾ tsp (2 g) garam masala
  • 1 tsp (2 g) chaat masala
  • 1 tbsp (15 ml) lemon juice
  • ½ red pepper, large diced
  • ½ green pepper, large diced
  • ½ orange pepper, large dice
  • ¼ onion, large diced
  • 1 tbsp (15 ml) olive oil
  • Salt to taste
  • Fresh coriander for garnish
  • Skewers 

Cornichon Mayo Ingredients

  • 1 cup (250 ml) Maille Mayonnaise de Dijon
  • ¼ cup (60 ml) Maille Gherkins, finely diced
  • 1 tsp (2 g) lemon zest
  • 1 tsp (5 ml) lemon juice
  • 2 tsp (4 g) mint, finely chopped
  • ½ tsp (2.5 g) salt
  • ½ tsp (1.5 g) pepper

Preparation

  1. Prepare the marinade: In a large bowl, combine the Maille Honey Dijon Mustard, hung curd, red chili powder, turmeric powder, garam masala, chaat masala, lemon juice, olive oil, and salt. Mix well until smooth.
  2. Marinate the Paneer: Add the paneer cubes to the bowl and gently mix to ensure all pieces are well coated with the marinade. Cover the bowl and refrigerate for at least 1-2 hours to allow the flavours to penetrate the paneer. For best results, marinate overnight.
  3. Make the Cornichon Mayo: Combine all ingredients in a bowl and mix well. Set aside.
  4. Prepare the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill. Thread the marinated paneer cubes onto the skewers.
  5. Grill the Paneer Tikka: Preheat your grill to medium heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the paneer is golden brown and slightly charred on the edges. Brush the paneer with some additional marinade or olive oil during grilling to keep it moist.
  6. Serve: Remove the skewers from the grill and transfer the paneer tikka to a serving plate. Garnish with fresh coriander and serve hot with Dijon dipping sauce.

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