Paneer Tikka

Name: Paneer Tikka
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 400 g paneer cubes; 150 g yogurt; 1 tbsp tandoori masala; 1 capsicum; 1 onion; 1 tbsp mustard oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian, tandoori, tandoor

Paneer Tikka finds its roots in the vibrant culinary tradition of North India, where marinated cubes of paneer are skewered and grilled, reminiscent of the sizzling tandoor platters that grace festive tables. It's a dish often prepared at home for gatherings that demand a touch of spice and warmth, bringing people together to share both flavors and stories.

As you bite into Paneer Tikka, expect a harmonious blend of smoky, charred edges and creamy paneer, uplifted by the tang of yogurt and tandoori masala. The mustard oil adds a subtle pungency, while the capsicum and onion provide a sweet, caramelized contrast, making each mouthful a delightful play of textures and tastes.

Ingredients

400 gpaneer cubes
150 gyogurt
1 tbsptandoori masala
1capsicum
1onion
1 tbspmustard oil
to tastefine sea salt

Method

Begin by preparing the marinade. In a large mixing bowl, combine 150 g yogurt with 1 tbsp tandoori masala. Whisk them together until smooth and well-blended. This will coat the paneer and vegetables, infusing them with flavor.
Cut the 400 g paneer into cubes, about 1-inch each, ensuring they are uniform for even cooking. Dice the capsicum and onion into similar-sized pieces. Add these to the yogurt mixture, ensuring each piece is well-coated. The yogurt will tenderize the paneer and help the spices adhere.
Drizzle 1 tbsp mustard oil over the marinated mixture. Stir gently to combine. Mustard oil adds a distinct pungency and depth, enhancing the overall taste. Let this sit for at least 15 minutes to allow the flavors to meld.
Preheat a grill pan or a non-stick skillet over medium-high heat. Once hot, arrange the marinated paneer, capsicum, and onion pieces in a single layer. If using a grill pan, ensure the ridges are well-coated with oil to prevent sticking.
Cook the paneer and vegetables for about 3-4 minutes on each side. Look for a light char and slight browning on the edges, indicating they are done. The paneer should be firm yet soft, and the vegetables should be tender-crisp.
Remove the cooked paneer and vegetables from the pan and transfer them to a serving platter. Sprinkle fine sea salt to taste, adjusting as needed to balance the flavors. Serve immediately, enjoying the contrast of the warm, spiced paneer with the fresh, crunchy vegetables.