Paneer Tikka In Oven, Mango Paneer Tikka

I used Organic Alphonso mangoes for making this Mango Paneer tikka. For my readers in Singapore please make your orders for delicious certified Organic mangoes, directly from ratnagiri. Please contact 81141178 to place your orders for home delivery or check out wild_seed_sg instagram page. Do check out

• Mango Dhokla
• Mango Phirni

• Recipe Cusine : Indian
• Prep Time : 60 Minutes
• Cook time : 15 Minutes
• Serves : 1-2
• Author : Jeyashri
• Recipe Category : Lunch | Dinner
• Description : Paneer tikka in Oven, Mango paneer tikka with step by step pictures, paneer cubes marinated in mango fresh mango masala, cooked in an oven.

Paneer 200 gms Alphonso mangoes 1 and 1/2 small mango Red chili powder 1 tblsp Chaat masala 1 tsp Garam masala 1 tsp Hung curd 2 tblsp Besan | kadalai maavu 1 tsp Salt as needed Oil few drops to drizzle on the top Onion 1 Capsicum 1/2

Method :

• Cut the paneer into big thick cubes.
• Cut the onion and capsicum into cubes.
• Peel the skin of the mangoes and take out the flesh. Feel free to lick the seed before throwing it out.
• In a mixie, add the mango pulp, red chili powder, chaat masala, garam masala, hung curd, besan and salt.
• Besan and hung curd makes the marination thick and intact.
• Pulse this to get a smooth mixture.
• In a wide bowl add the paneer cubes, onion and capscium.
• Add the mango mixture to this and mix it gently, so that the paneer cubes, onions and capsicum will get coated to the mango masala.
• Let this marinate for an hour. Keep it inside the refrigerator. You can keep it overnight too. The more the marination, the masalas will get infused into the paneer.
• Meanwhile put the wooden skewers in water. Let this soak in water for minimum 30 minutes.
• So why are we soaking the bamboo sticks in water? As we are going to cook the paneer tikka in Oven, we are soaking them in water to prevent it from burning.
• After an hour, take out the marinated paneer cubes and gently put this into the skewers.
• Drizzle few drops of oil.
• Arrange this in a baking tray. I lined the baking tray with baking paper.
• Bake this for 15 minutes at 160 degree C.
• Take out once done and sprinkle little chaat masala on the top, before serving.
• Alternatively we can do this in the tawa too.
• Check out my recipe of paneer tikka in tawa and follow the same method.
• The mango flavoured paneer tikka tasted so yum and doesn’t have any unique or indifferent taste.
• The sweetness of the mangoes are balanced with the masalas but the flavour of the mangoes were nicely infused.

1. Soak the bamboo skewers in water for minimum of 30 minutes to avoid burning of the sticks.
2. If using frozen paneer cubes, bring that to room temperature before marination.
3. Mangoes give a best flavour to the paneer tikka, so do give it a try.

Method with step by step pictures :

• Cut the paneer into big thick cubes.
• Cut the onion and capsicum into cubes.
• Peel the skin of the mangoes and take out the flesh. Feel free to lick the seed before throwing it out.
• In a mixie, add the mango pulp, red chili powder, chaat masala, garam masala, hung curd, besan and salt.
• Besan and hung curd makes the marination thick and intact.
• Pulse this to get a smooth mixture.

• In a wide bowl add the paneer cubes, onion and capscium.
• Add the mango mixture to this and mix it gently, so that the paneer cubes, onions and capsicum will get coated to the mango masala.
• Let this marinate for an hour. Keep it inside the refrigerator. You can keep it overnight too. The more the marination, the masalas will get infused into the paneer.

• Meanwhile put the wooden skewers in water. Let this soak in water for minimum 30 minutes.
• So why are we soaking the bamboo sticks in water? As we are going to cook the paneer tikka in Oven, we are soaking them in water to prevent it from burning.

• After an hour, take out the marinated paneer cubes and gently put this into the skewers.
• Drizzle few drops of oil.
• Arrange this in a baking tray. I lined the baking tray with baking paper.
• Bake this for 15 minutes at 160 degree C.

• Take out once done and sprinkle little chaat masala on the top, before serving.
• Alternatively we can do this in the tawa too.
• Check out my recipe of paneer tikka in tawa and follow the same method.
• The mango flavoured paneer tikka tasted so yum and doesn’t have any unique or indifferent taste.
• The sweetness of the mangoes are balanced with the masalas but the flavour of the mangoes were nicely infused.

Notes:

1. Soak the bamboo skewers in water for minimum of 30 minutes to avoid burning of the sticks.
2. If using frozen paneer cubes, bring that to room temperature before marination.
3. Mangoes give a best flavour to the paneer tikka, so do give it a try.