Indian cuisine · Vegetable Dishes

Paneer Tikka

Paneer cubes and bell peppers in a spiced yogurt marinade, char-grilled on skewers and dusted with chaat masala.

Ingredients · for 4 servings

• 400g paneer
• 2 bell peppers (mixed colours)
• 1 red onion
• 200g yogurt (Greek-style)
• 1 piece ginger (3cm)
• 3 garlic cloves
• 2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1 tsp chaat masala
• 2 tbsp oil
• 1 lime
• Salt

Instructions

1. Cut the paneer into 3cm cubes, and cut the peppers and onion into similarly sized pieces; soak wooden skewers in water for 20 minutes.
2. Mix the yogurt with grated ginger, crushed garlic, Kashmiri chilli powder, garam masala, oil and salt into a thick marinade that clings well.
3. Gently fold in the paneer and vegetables until fully coated, then marinate covered in the fridge for at least 1 hour.
4. Thread paneer, pepper and onion alternately onto the skewers, leaving a little space between pieces so the heat reaches all sides.
5. Grill under a hot oven broiler or over charcoal for 12–15 minutes, turning once, until the edges have dark char marks and the paneer is crisp on the outside.
6. Dust immediately with chaat masala and serve with lime wedges – mint-coriander chutney makes a great accompaniment.