Basil Pesto Paneer Tikka
Paneer or Indian Cottage Cheese, Bell Peppers and Onions marinated fresh Basil Pesto and grilled. An Italian twist on our favourite Paneer Tikka.
- 250 gms Paneer/Indian Cottage Cheese
- 1 Cup Greek Yogurt/Thick Curd
- 1/4 Cup Besan/Chickpea Flour
- 1 Cup Mixed bell Peppers(Cubed)
- 1/2 Cup Cubed Onions
- 1/2 Cup Basil Pesto
- 1/4 tsp Turmeric Powder
- 1/2-1 tsp Red Chilli Powder
- Italian Seasoning
- 1/2 Cup Mozzarella Cheese optional
- 1 tsp Salt or as per taste
Cut paneer into thick cubes. Roast chickpea flour till it gives aroma.
In a bowl add greek yogurt. red chilli powder, turmeric powder, chickpea flour, basil pesto and salt. Add salt as per your taste as pesto already has some salt.
Mix in grated mozzarella cheese.
Add and mix paneer and bell pepper and onion cubes and coat well all the pieces well in the marinade.
Cover the bowl with a cling film and refrigerate for at least 1 hour.
Take out 10 minutes before when ready to serve and grill for 8-10 mins. Do not over grill as paneer pieces can become hard.
Take out, season with some Italian seasoning and yogurt mint dip or even with sour cream or any chutney or dip of your choice.
Adding Mozzarella is optional. You can add goat cheese also in place of mozzarella or completely omit cheese.
You can also grill in a pan on stove-top. Grill on medium flame from both the sides till done.