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20 mins
PREP TIME
15 mins
Cook Time
3
Serves
35 mins
Total
INGREDIENTS
For the Marinade:
200 g Tofu – cut into 1½-inch cubes
1 medium onion – cut into petals
1 medium capsicum (bell pepper, any color) – cut into 1-inch squares
½ cup thick plant-based yogurt or cashew cream
2 tbsp besan (gram flour, lightly roasted for better taste)
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tsp Kashmiri red chili powder (for color, mild spice)
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala powder
½ tsp chaat masala
1 tbsp oil or mustard oil (for smoky flavor)
Salt – to taste
For Garnish:
1 tbsp oil (for basting)
½ tsp chaat masala
Onion rings & lemon wedges
Fresh coriander leaves
Instructions
Step 1: Prepare the Marinade
In a bowl, whisk plant-based yogurt or cashew cream till smooth.
Add roasted besan, ginger-garlic paste, lemon juice, all spices, and salt.
Mix in 1 tbsp oil to bind marinade.
Step 2: Marinate “Paneer” & Veggies
Add tofu cubes, onion petals, and capsicum squares.
Gently coat with marinade (don’t break the tofu).
Cover and refrigerate for 1–2 hours (longer for better flavor).
Step 3: Cook “Paneer” Tikka
Option A – Oven/Grill:
Preheat oven to 220°C (425°F).
Thread marinated tofu and veggies onto skewers.
Bake for 12–15 minutes, flipping once.
Broil/grill on high for the last 2 minutes for charred edges.
Option B – Tawa/Pan:
Heat 1 tbsp oil on a non-stick pan/tawa.
Place tofu and veggies, cook on medium-high heat.
Flip occasionally until golden and slightly charred.
Option C – Tandoor:
Skewer and roast directly in a hot tandoor until smoky and crisp.
Step 4: Serve
Baste hot tikka with oil.
Sprinkle chaat masala.
Serve with mint chutney, onion rings, and lemon wedges