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Green Lime Paneer Tikka

Our Lime Paneer Tikka Kebabs are full of the zesty flavour from our Lime Pickle and the aromatic spice of our Tandoori Marinate made with ginger, tamarind and garlic. They are a tasty and traditional crowd pleaser.

3 out of 3 Difficulty
2 out of 3 spice levels Medium
1h 5m Preparation

Ingredients

Serves 4 people

  • Yogurt Full fat 100g
  • Double cream 60ml
  • Ginger 15g
  • Garlic 2 cloves
  • Green Chilli Fresh 2
  • Coriander Fresh 50g
  • Mint Leaves Fresh 18g
  • Gram Flour 15g
  • Oil 10ml - Mustard oil if available
  • Patak's Lime pickle 40g
  • Patak's Tandoori Marinade 25g
  • Paneer 500g - Diced
  • Red pepper 100g - Cut into big triangles
  • Red onion 50g - Cut into big triangle

Method

  1. Add ginger, garlic, green chilli, fresh coriander, mint leaves, Patak's Lime Pickle and Tandoori Marinade, half of the yogurt and salt to taste in a blender / food processor. Make into a smooth paste.
  2. In a mixing bowl add the above paste, rest of the yogurt, double cream, gram flour and oil. Whisk to form a marinade.
  3. Add diced paneer, red pepper and red onion in the marinade and leave in the fridge for 45 minutes.
  4. Thread one piece each of paneer, red pepper and red onion onto a bamboo skewer. Repeat this process for all the paneer and vegetables.
  5. Cook in the oven at 200°C / on a BBQ / under a grill basting each skewer with oil at regular intervals.
  6. Serve hot with any chutney or a pickle or with salad.
  • Serves 4 people

    • Yogurt Full fat 100g
    • Double cream 60ml
    • Ginger 15g
    • Garlic 2 cloves
    • Green Chilli Fresh 2
    • Coriander Fresh 50g
    • Mint Leaves Fresh 18g
    • Gram Flour 15g
    • Oil 10ml - Mustard oil if available
    • Patak's Lime pickle 40g
    • Patak's Tandoori Marinade 25g
    • Paneer 500g - Diced
    • Red pepper 100g - Cut into big triangles
    • Red onion 50g - Cut into big triangle
    1. Add ginger, garlic, green chilli, fresh coriander, mint leaves, Patak's Lime Pickle and Tandoori Marinade, half of the yogurt and salt to taste in a blender / food processor. Make into a smooth paste.
    2. In a mixing bowl add the above paste, rest of the yogurt, double cream, gram flour and oil. Whisk to form a marinade.
    3. Add diced paneer, red pepper and red onion in the marinade and leave in the fridge for 45 minutes.
    4. Thread one piece each of paneer, red pepper and red onion onto a bamboo skewer. Repeat this process for all the paneer and vegetables.
    5. Cook in the oven at 200°C / on a BBQ / under a grill basting each skewer with oil at regular intervals.
    6. Serve hot with any chutney or a pickle or with salad.