You will need skewers for this recipe, either wooden or metal. If using wooden skewers, soak them in water until needed to prevent them from charring in the hot oven. You may also choose not to use skewers and bake all your goodies on a tray.
In a large bowl, combine Greek yogurt with ginger, garlic, lime juice, Kashmiri red chili powder (or paprika), coriander powder, cumin powder, turmeric, black pepper powder, and salt.
Add in all optional spices that you have: garam masala, fennel powder, chaat masala, aamchur powder, and kasoori methi. Mix well and set aside.
Chop veggies and paneer into 1 inch pieces, and add to the bowl with the prepared marinade.
Gently mix the paneer and vegetables in the marinade using a spatula. You want to be careful not to break the paneer. All the pieces should be coated with marinade.
Cover the bowl and set it in the fridge for at least 1 hour, or overnight.
Assemble the tikka
Line a baking tray with parchment paper to hold the tikka, and preheat the oven to 425 degrees.
Make the tikka by skewering the vegetables and paneer, alternating so that all types of vegetables are included on each stick, and the paneer is evenly distributed. If you are not using the skewers, spread the vegetables and paneer in an even layer onto the baking tray.
Brush a generous amount of ghee, butter, or oil onto the tikka. Not only is it super tasty, the oil prevents the tikka from drying out in the oven.
Cook the tikka
Bake for 10-12 minutes, then pull the tray out to check it. If the tikka is lightly browning on the bottom, turn the tikka one by one (or with a spatula) and bake for another 10 minutes.
When they are done, the tikka will be brown with charred edges, but they should still look juicy. For extra char, turn on the oven broiler and broil carefully until blackened to your liking.
To serve
Paneer tikka are fabulous served with cilantro chutney and fresh lemon wedges. Leave it on the skewer for a fun serving style, or remove the pieces first if you prefer.
For a complete meal, serve the tikka as a main course with basmati rice and a green salad.
Notes
Regular whole milk yogurtGreek yogurt is already thick. If your yogurt is not thick, put 1 cup regular whole milk yogurt in a fine mesh strainer with a bowl underneath and let it sit for 30 minutes or more to drain excess water and thicken it.Other cooking methodsIt is also possible to cook the tikka in a non-stick sauté pan. After you assemble the skewers and brush them with oil, place them in a large pan on medium heat. Turn the tikka frequently so that they brown evenly. * This recipe is based on this one by Spice Up The Curry