Paneer Tikka
Ingredients
- 400 gpaneer (in large cubes)
- 150 gyogurt Indian (well drained)
- 1 pcRed onion (cut into squares)
- 1 pcRed bell pepper (cut into squares)
- 1 pcGreen bell pepper (cut into squares)
- 2 pcGarlic (finely minced)
- 1 tspGinger powder
- 1 tbspkashmiri chili
- 1 tbspgaram masala
- 1 tspturmeric
- 1 tbspLime juice
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 tspChaat Masala (for sprinkling)
- 1 tbspDried fenugreek leaves (Kasuri Methi) (crushed between palms)
Method
Firm Indian cheese cubes, charred by fire, with a dry and fragrant spice crust. The vegetables provide crunch under a smooth and tangy marinade.
- 1
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 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
Thread the pieces onto skewers, alternating cheese and vegetables. Pack the pieces slightly tight so they hold together during cooking.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain the texture contrast. Can be stored for 24h in the fridge, but the paneer will harden.
