This recipe isn’t just tasty – it’s smart eating. Paneer provides high-quality vegetarian protein to keep you full and stabilize blood sugar. Coriander and mint support digestion and natural detox, while ginger adds anti-inflammatory benefits. The addition of roasted peanuts gives it a boost of healthy fats and crunch, keeping you satisfied longer. Bell peppers bring in antioxidants and colour.
What makes this recipe unique? Instead of curd or cream-based marinades, it uses a vibrant, nutty green chutney as the base – making it lighter, dairy-free, and full of texture.
Perfect for lunch, snacks, or party platters – this is clean, flavour-forward eating at its best.
Chutney Paneer tikka
Email Share on FacebookIngredients
- 100 g paneer cut into cubes
- 2 tbsp roasted peanuts
- ¼ cup fresh coriander leaves
- ½ inch piece fresh ginger roughly chopped
- ½ green chili or to taste
- ¼ green capsicum cut into 1-inch pieces
- ¼ red or yellow bell pepper cut into 1-inch pieces
- ½ tbsp lime juice
- Pinch of salt
Instructions
Step 1
- In a small blender, grind roasted peanuts, coriander, ginger, green chili, lime juice, salt, and a small splash of water into a thick, coarse paste. Add oil if needed to loosen.
Step 2
- In a bowl, mix paneer cubes, bell pepper, and capsicum. Spoon the green chutney over and toss gently to coat well. Let it sit for 10–15 minutes.
Step 3
- Thread the marinated paneer and vegetables onto skewers. Grill on a hot pan or over an open flame, turning every few minutes until lightly charred and golden.
Step 4
- Finish with a squeeze of lime. Enjoy hot with mint chutney or a simple yogurt dip on the side.
If you try this recipe, share a photo with #madhavishilpi • I'd love to see your creations on Instagram and Facebook.
SHARE
This recipe isn’t just tasty – it’s smart eating. Paneer provides high-quality vegetarian protein to keep you full and stabilize blood sugar. Coriander and mint support digestion and natural detox, while ginger adds anti-inflammatory benefits. The addition of roasted peanuts gives it a boost of healthy fats and crunch, keeping you satisfied longer. Bell peppers bring in antioxidants and colour.
What makes this recipe unique? Instead of curd or cream-based marinades, it uses a vibrant, nutty green chutney as the base – making it lighter, dairy-free, and full of texture.
Perfect for lunch, snacks, or party platters – this is clean, flavour-forward eating at its best.
Chutney Paneer tikka
Email Share on FacebookIngredients
- 100 g paneer cut into cubes
- 2 tbsp roasted peanuts
- ¼ cup fresh coriander leaves
- ½ inch piece fresh ginger roughly chopped
- ½ green chili or to taste
- ¼ green capsicum cut into 1-inch pieces
- ¼ red or yellow bell pepper cut into 1-inch pieces
- ½ tbsp lime juice
- Pinch of salt
Instructions
Step 1
- In a small blender, grind roasted peanuts, coriander, ginger, green chili, lime juice, salt, and a small splash of water into a thick, coarse paste. Add oil if needed to loosen.
Step 2
- In a bowl, mix paneer cubes, bell pepper, and capsicum. Spoon the green chutney over and toss gently to coat well. Let it sit for 10–15 minutes.
Step 3
- Thread the marinated paneer and vegetables onto skewers. Grill on a hot pan or over an open flame, turning every few minutes until lightly charred and golden.
Step 4
- Finish with a squeeze of lime. Enjoy hot with mint chutney or a simple yogurt dip on the side.
If you try this recipe, share a photo with #madhavishilpi • I'd love to see your creations on Instagram and Facebook.
SHARE
