By Sushmita Sengupta
It ain’t no party without paneer tikka, and if you are making them at home, you know expectations are sky high. Here are some handy tips.
Do not use very sour curd for marination, as it doesn’t stick to paneer. Mildly tangy curd is preferred.
Marination is key, so marinate your paneer well and keep it overnight. If you do not have so much time, make sure you marinate for 2 hours at least before grilling.
Adding mustard oil to the marinade helps add a lovely pungent flavour and enhances cooking
Brush the paneer and veggies before grilling too because they end up becoming dry in the process.
Salt and red chilli powder are generally the only two spices needed. Too many spices can overwhelm the flavour
Overcooking will give you rubbery and hard paneer pieces. Generally, 20 minutes of grilling is enough.