Paneer Tikka

Firm Indian cheese cubes, charred by fire, with a dry and fragrant spice crust. The vegetables provide crunch under a smooth and tangy marinade.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 455
• Protein: 26 g
• Carbs: 18 g
• Fat: 31 g

Ingredients

• 400 g paneer ( in large cubes )
• 150 g yogurt Indian ( well drained )
• 1 piece Red onion ( cut into squares )
• 1 piece Red bell pepper ( cut into squares )
• 1 piece Green bell pepper ( cut into squares )
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 1 tbsp kashmiri chili
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tbsp Lime juice
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 tsp Chaat Masala ( for sprinkling )
• 1 tbsp Dried fenugreek leaves (Kasuri Methi) ( crushed between palms )

Instructions

1. Prepare the marinade base

   In a mixing bowl, whisk the Indian yogurt until smooth. Stir in the ginger, minced garlic, garam masala, turmeric, Kashmiri chili, and kasuri methi. The paste should be thick and smooth to adhere well to the cheese.

2. Cut and marinate

   Cut the paneer, red onion, and bell peppers into 3 cm cubes. Pour the oil and lime juice over the ingredients, then dip them into the marinade. Mix gently by hand to avoid breaking the paneer. Let rest in a cool place so the spices penetrate.

3. Assemble the skewers

   Thread the pieces onto skewers, alternating cheese and vegetables. Pack the pieces slightly tight so they hold together during cooking.

4. Sear and grill

   Heat a griddle or grill over high heat. Place the skewers. Turn regularly as soon as the crust browns and black spots appear. The cheese should be hot to the core and the vegetables still slightly firm. Sprinkle generously with chaat masala before serving.

Chef's tips

• If using wooden skewers, soak them in water for 30 minutes to prevent burning.
• The secret is in draining the yogurt: if it's too thin, the marinade will pool at the bottom instead of sticking to the cheese.
• Don't be afraid of the black char marks on the cheese; that's what provides the smoky flavor.

Storage

Eat immediately to maintain the texture contrast. Can be stored for 24h in the fridge, but the paneer will harden.