ReceptnaptárPaneer tikka (grilled spiced paneer)
Paneer tikka is the vegetarian star of the North Indian tandoori tradition: fresh cheese marinated in spiced yoghurt and cooked in an oven or on the grill, lightly charred at the edges. It is an excellent starter, snack or main, and a meat-free alternative to chicken tikka.
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Ingredients
Method
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- Mix the yoghurt with the lemon juice, spices, garlic, ginger, oil and salt until smooth.
- Toss the paneer cubes and vegetables in the marinade, cover and marinate in the fridge for at least 30 minutes (ideally 2–3 hours).
- Soak the wooden skewers in water for 20 minutes so they don't burn.
- Preheat the oven to 230 °C (grill setting); thread the paneer, pepper and onion pieces alternately onto the skewers.
- Cook on a rack over a tray for 12–15 minutes, turning halfway, until the edges char and blister.
- Sprinkle with lemon juice and serve at once with onion rings and coriander chutney.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Thick yoghurt clings to the cheese; strain thin yoghurt first.
- Don't overcook the paneer, because it turns rubbery; it should be browned outside and soft inside.
- Cook at high heat so the edges char before the inside dries out.
- It can also be made with halloumi or tofu.
Frequently asked questions
What is paneer?
A fresh, unaged Indian cheese; halloumi or firm tofu can replace it.
Can I make it in a pan?
Yes, in a cast-iron grill pan for 3–4 minutes on each side.
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- Chana masala (spiced chickpea curry)
- Rajma (red kidney bean curry)
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- Chole bhature (chickpea curry with fried bread)
- Baingan bharta (smoky mashed aubergine)
- Palak paneer (spinach and paneer curry)
- Jeera rice (cumin rice)
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