Kothimeera Tomato Podi Paneer Tikka Skewers
Kothimeera Tomato Podi does something clever here — the dehydrated kothimeera (coriander) and tomato in the podi act as a ready-made dry marinade, coating paneer cubes with bright tang and a faint fenugreek warmth before they hit the tawa. No fresh herbs to chop, no tomato paste to source — just the podi, a little curd, and oil. These skewers come out lightly charred, deeply fragrant, and unmistakably South Indian in their spice note.
Prep: 25 min | Cook: 10 min | Serves: 2 | Difficulty: Easy
Ingredients
- 3 tsp Kothimeera Tomato Podi
- 250g paneer, cut into 3cm cubes
- 3 tbsp thick curd (perugu)
- 1 tbsp oil
- 1 small capsicum, cut into chunks
- 1 small onion, cut into chunks
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp red chilli powder (optional, for more heat)
Method
- In a wide bowl, whisk together the curd, oil, Kothimeera Tomato Podi, and salt until smooth — the marinade should smell bright and herby, with the tomato giving it a faint reddish blush.
- Add the paneer cubes, capsicum, and onion chunks to the bowl. Turn everything gently to coat — make sure each cube is well covered. Leave to marinate for at least 20 minutes; 45 minutes is better if you have the time.
- Thread the marinated paneer, capsicum, and onion alternately onto skewers. If using wooden skewers, soak them in water for 10 minutes beforehand so they do not scorch.
- Heat a tawa or kadai grill on medium-high. Brush lightly with oil and place the skewers on it. Roast for 3 to 4 minutes per side, turning once, until the paneer is golden and lightly charred at the edges and the onion has softened and caramelised.
- Lift off the tawa when the podi coating looks dry, fragrant, and slightly crisp — that is the coriander and tomato catching heat. Serve immediately with a wedge of lime and extra Kothimeera Tomato Podi sprinkled on top.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Rich in Potassium