- Paneer – 500 grams, diced
- Capsicum – 2 medium, diced
- Tomatoes – 2 medium, diced
- Onions – 2 small, diced
- Fresh cream – 200 ml
- Cheese – 50 grams/2 cubes
- Kasoori Methi – ½ tbsp
- Salt – to taste
- Green cardamom powder – ½ tbsp
- Chat masala – ½ tbsp
- Powdered sugar – 1 tbsp
- Saffron – a few stand soaked in 1 tbsp warm milk
- Ginger – 1-inch piece
- Green chilies – 2
- Cilantro/Coriander leaves–¼ cup
- Mint – 2 tbsp
- Combine cilantro, mint, ginger and green chilies in a grinder. Pulse them a couple of times to get a coarse mixture.
- In a bowl, combine fresh cream, grated cheese, and the ground mixture herbs, ginger, and chilies. Also, add salt, kasoori methi, saffron soaked in milk, chat masala, green cardamom powder, and powdered sugar. Mix well.
- Marinate the paneer, capsicum, onions and tomatoes in separate bowls. Cover and let them rest in the fridge for 2 hours, or preferably 24 hours.
- When you are ready to grill the marinated paneer and vegetables in the tandoor, arrange them on the skewers. Alternate between paneer pieces, capsicum, onion and tomatoes while arranging them on the skewers.
- When the coals in the tandoor are ready, arrange the skewers in the tandoor.
- When the marinade on the underside sets, turn the tikkas and baste it with some marinade if you wish. Turn again and continue to cook until the second coat of the marinade is cooked. Cooking the paneer malai tikka takes about 7-8 minutes.
- Remove the skewers from the tandoor and carefully slide the tikkas off the skewers into the plate using a pair of tongs. Serve paneer malai tikka hot with some green chutney and cabbage salad.