50min 2 ppl
Paneer Tikka
27 minutes
2 people
Medium
27 min · 7 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 22g
Carbs 12g
Fats 26g
About this dish
Firm chunks of paneer and peppers marinated in spiced yogurt and grilled until smoky and charred — the vegetarian equivalent of the great Indian grill, with the cheese crisping outside while staying soft and milky within.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Red Pepperdeseeded and cut into 3cm squares0.5
- Green Pepperdeseeded and cut into 3cm squares0.5
- Red Onioncut into 3cm wedges and layers separated0.5
- Garlic Clovesminced1.5
- Fresh Gingerfinely grated7.5 g
- Lemoncut into wedges0.5
Dairy & Eggs
- Paneercut into 3cm cubes200 g
- Full-Fat Plain Yogurt75 g
Spices & Seasonings
- Kashmiri Chilli Powder0.75 tsp
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- Ground Turmeric0.25 tsp
- Amchurdried mango powder0.25 tsp
- Salt0.25 tsp
Oils & Condiments
- Lemon Juice0.5 tbsp
- Vegetable Oil0.75 tbsp
- Fresh Mint Chutneyto serve
Utensils
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Microplane or fine grater
- Metal skewers
- Baking tray
- Aluminium foil
- Grill or oven with grill setting
Method
1
Cut the paneer into 3cm cubes. Deseed and cut the red and green peppers into 3cm squares. Cut the red onion into 3cm wedges and separate the layers. Mince the garlic and finely grate the ginger.
Approx. 10 minutes
2
In a large bowl, whisk together the yogurt, lemon juice, minced garlic, grated ginger, Kashmiri chilli powder, cumin, coriander, garam masala, turmeric, amchur, vegetable oil, and salt until smooth.
Approx. 3 minutes
3
Add the paneer cubes, peppers, and red onion to the marinade. Gently fold to coat every piece thoroughly. Cover and refrigerate for at least 2 hours, ideally up to 4 hours.
Approx. 2 minutes
4
Preheat the grill to its highest setting. Line a baking tray with foil.
Approx. 5 minutes
5
Thread the paneer, peppers, and onion alternately onto metal skewers, packing them snugly but not tightly. Lay the skewers on the foil-lined tray.
Approx. 5 minutes
6
Grill for 10–12 minutes, turning once halfway through, until the paneer is charred and golden at the edges and the peppers have softened slightly while still holding their shape.
Approx. 12 minutes
7
Slide the paneer and vegetables off the skewers onto a serving plate. Serve immediately with lemon wedges and fresh mint chutney.
Approx. 2 minutes
