Mustard paneer Tikka skewers
Preparation time: 30 minutes
Cook time: 10 minutes
Yield: 4
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
- 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.
- 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.
- Make the Cornichon Mayo: Combine all ingredients in a bowl and mix well. Set aside.
- 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.
- 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.
- 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.