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Paneer Shashlik

Anushka Bhargava
In this Paneer Shashlik Recipe, we have adopted Afghani and Mughlai flavours that are rich and flavoursome. Creamy, fresh cubes of paneer are marinated in a thick sauce of cream, milk, special spices and herbs which are then covered and left for 2 hours before placing them on skewers and cooking them on a Tava.
5 from 154 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main Course, Snack
Cuisine Indian
Servings 4
Calories 0.28 kcal

Ingredients
  

To Prepare the Special Spice Mix

  • 1 tsp melon seeds
  • 2-3 green cardamom pods
  • 2-3 black pepper pods
  • ½ tsp poppy seeds
  • 2 tbsp cashew nuts

To Prepare the Marinade

  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp ginger-garlic paste
  • ¼ cup milk
  • 1 tsp Anardana masala (Pomegranate seed powder)
  • 1 tsp cornflour
  • ¼ cup fresh cream
  • 1 tbsp Special Spice Mix (grounded earlier)

To Marinate and Cook

  • 3 tsp oil
  • 2 cups fresh cubed paneer
  • ½ cup cubed red bell peppers
  • ½ cup cubed yellow bell peppers
  • 1 cup cubed onions
  • 1 tsp garam masala powder
  • ½ cup cubed green bell peppers
  • 1 tsp Kashmiri red chilli powder
  • 1 cup cubed tomatoes pulp and seeds removed

To Garnish and Serve

  • ¼ cup chopped coriander leaves
  • Lemon sliced into half
  • Sliced onions
  • Coriander-mint chutney

Instructions
 

To Prepare the Special Spice Mix

  • Ground all the ingredients required for the spice mix into a fine powder.

To Make the Paneer Shashlik

  • To commence with the Paneer Shashlik Recipe, we will first marinate the paneer cubes. Cut the paneer block into bite-sized cubes. If you are using frozen paneer, make sure to soak them in warm water for 20-25 minutes before marination.
  • In a large bowl, add some fresh cream, milk and ginger-garlic paste. Mix coriander powder, Anardana powder, cumin powder, Kashmiri red chilli powder, salt and the special spice mix we had earlier prepared.
  • Coat cornflour over the paneer cubes by sprinkling some on top and mixing them well. Remember to coat the marinade on the paneer carefully with light hands to prevent the crumbling of the paneer.
  • Cover with cling film and refrigerate the marinade for 1-2 hours.
  • Time to roast the veggies! In a pan, take some oil and add the bell peppers, onions and tomatoes. Let them simmer for a while and add 1 tsp of Kashmiri red chilli powder, 1 tsp garam masala and salt. Sautée them for around 2-3 minutes. Do not let the veggies soften a lot.
  • In a bamboo or a metal skewer, arrange the veggies and paneer in a pattern. Since capsicums and onions are hard, place them on the top and bottom to secure the paneer. Make sure the vegetables and the paneer are of the same size. This ensures all parts of the Paneer Shashlik are cooked equally. Repeat the process of arranging the ingredients on the skewer until you have 5-6 ready.
  • On a non-stick Tava or griller, sprinkle 2-3 tsp of oil and place the skewer. Keep turning until the paneer develops a golden-brown outer coat.

To serve

  • Serve them immediately while they’re hot. Place them on a platter and squeeze half a lemon to add a tangy aftertaste. Finally, garnish with chopped coriander leaves.
  • Serve alongside coriander-mint chutney and sliced onions.

Notes

  1. It’s recommended to use fresh paneer to prepare this Paneer Shashlik Recipe. If you are using frozen paneer, soak them in warm water for 20-25 minutes so that they turn soft and spongy. 
  2. Be careful while blending and mixing the paneer. You don’t want to crush them. Mix gently with a spoon or using your hands and lightly coat the marinade on the sides of the paneer cubes.
  3. Refrigerate the marinade for 1-2 hours or overnight (if possible). This allows the paneer to soak the marinade resulting in enhanced flavours. 
  4. Roasting the vegetables is important to soften them and retain their crunchiness a bit but make sure you’re not sautéing them for long as they may turn soggy. 
  5. Finally, you may fry or grill or even barbecue the Shashlik. It is best to serve them directly out of the pan. Here, we have prepared Paneer Shashlik as an appetizer hence, we are serving it with mint chutney and sliced onions. You may also serve with fried rice or tandoori roti.
Keyword Paneer Shashlik