Delhi Gymkhana Paneer Shashlik
Cubed cottage cheese marinated in yellow chilies and grilled with vegetables.
About this dish
A classic club-style appetizer from the colonial-era Delhi Gymkhana, this dish represents the 'Gentleman's Delhi'. Unlike the bright red street-style tikkas, this version uses yellow chili powder and a subtle mustard oil marinade. The term 'Shashlik' refers to the alternating layering of paneer with crisp onions and bell peppers, grilled to charred perfection.
Ingredients
The Main Core
- 500g Paneer (Cottage Cheese), cut into 2-inch cubes
- 1 Green bell pepper, cut into squares
- 1 Red onion, layers separated into squares
- 1 Tomato, deseeded and cut into squares
The Marinade
- 200g Thick hung curd (Greek yogurt)
- 1 tbsp Ginger-garlic paste
- 1 tsp Yellow chili powder (Pili Mirch)
- 1/2 tsp Carom seeds (Ajwain), crushed
- 1 tsp Chaat masala
- 2 tbsp Mustard oil
- 1 tbsp Roasted gram flour (Besan)
- 1 tsp Lemon juice
- Salt to taste
Method
- 1
Prepare the Marinade
In a large bowl, whisk the hung curd until perfectly smooth. Add the ginger-garlic paste, yellow chili powder, ajwain, salt, and lemon juice, mixing until the color is a uniform pale yellow.
- 2
Bind with Besan
Stir in the roasted gram flour and mustard oil. The besan acts as a binding agent that ensures the marinade sticks to the smooth surface of the paneer during grilling.
- 3
Marinate the Paneer
Gently fold in the paneer cubes, ensuring they are fully coated without breaking. Add the vegetables (peppers and onions) and let everything marinate in the refrigerator for at least 30 minutes.
- 4
Skewering
Thread the ingredients onto metal or soaked wooden skewers, alternating: onion, pepper, paneer, tomato. Do not pack them too tightly; leave a tiny gap so the heat circulates.
- 5
Preheat the Grill
Preheat your oven to 220°C (430°F) on grill mode, or heat a heavy cast-iron griddle pan with a light brush of oil until it starts to smoke slightly.
- 6
Grill the Tikka
Place skewers on the rack or pan. Grill for 10-12 minutes, turning occasionally, until the paneer develops charred brown spots on the edges and the vegetables are tender-crisp.
- 7
Baste with Fat
Halfway through grilling, brush the paneer lightly with melted butter or ghee. This prevents the cottage cheese from drying out and creates a professional 'tandoori' sheen.
- 8
Final Touch
Remove from heat and immediately sprinkle with a generous amount of chaat masala and a squeeze of fresh lime while the paneer is still sizzling.
Notes & variations
- Use yellow chili powder for the authentic 'Gymkhana' look; if unavailable, use a tiny pinch of turmeric and white pepper.
- Ensure the curd is hung for at least 2 hours to remove all whey, otherwise the marinade will slide off.
- Don't overcook the paneer or it will become rubbery; it should be soft and succulent.
- You can add pineapple chunks between the paneer for a sweet-savory 'Club' variation.
Serve with
Serve with mint-coriander chutney and thinly sliced onion rings.
Cook's note
Roast the besan on a dry pan until it smells nutty before adding it to the marinade to remove the raw taste.