Paneer Tikka

by Anupama Vasudeva

Didi truly knew how to pamper the people she loved.

And nowhere was that more visible than in the way she cooked for her children.

Her kitchen was always filled with delicious aromas, endless experiments and dishes lovingly made to match the likes and cravings of everyone in the family. But when it came to her son Keshav, there were certain recipes that became absolute favourites over the years — dishes that instantly meant comfort, home and Maa’s love.

This Paneer Tikka was one of them.

Along with his much-loved namak-ajwain parathas, this was something Keshav would always look forward to whenever he returned home — whether from long tennis tournaments, busy hostel days or later, from studying overseas.

And somehow, Didi always knew exactly what would make him happy.

The moment he came home, the menu was almost decided already:
Paneer tikka and parathas.

Simple moments perhaps, but the kind that quietly become lifelong memories.

Even today, this recipe instantly reminds me of family evenings, plates straight off the grill, conversations around the dining table and Didi’s happiness in feeding the people she loved most.

That was her way of expressing affection.

Not loudly. Not dramatically.

But through food made exactly the way her children liked it.

So here is Didi’s much-loved Paneer Tikka recipe — one that continues to remain a family favourite even today.

Ingredients

• 250 gm paneer, cut into large cubes
• 1 capsicum, cut into large pieces
• 1 tomato, cut into large pieces
• 1 onion, cut into large pieces

For the Marinade

• Salt, to taste
• Black pepper, to taste
• Red chilli powder, to taste
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• 1 tsp chaat masala
• 2 tbsp oil
• 2 tbsp curd
• ½ tsp orange-red food colour or haldi
• 1½ tbsp cornflour
• ½ tsp chilli paste
• 2 tsp ginger paste
• 1 tsp garlic paste

Method

1. In a large bowl or tray, combine the paneer, capsicum, tomato and onion pieces.
2. Add all the marinade ingredients — salt, pepper, chilli powder, coriander powder, cumin powder, garam masala, chaat masala, oil, curd, colour or haldi, cornflour, chilli paste, ginger paste and garlic paste.
3. Mix everything gently but thoroughly so all the vegetables and paneer are well coated with the masala.
4. Keep aside for about 30 minutes to marinate.
5. Thread the paneer and vegetables onto skewers (or seekhs).
6. Lightly apply any remaining cornflour marinade over the skewers if needed.
7. Grill until lightly charred and brown on the edges.
8. Serve hot.

Serving Suggestion

Serve with mint chutney, onion rings and hot parathas.

Some recipes become favourites because they taste delicious.

And then there are recipes like these — lovingly tied to homecomings, waiting mothers, tired children returning home and the quiet joy of feeding someone you love.