Paneer Tikka

• 1 pound paneer, cut into 1-inch cubes
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• Salt to taste
• Skewers (metal or presoaked wooden)

Steps

1. 1 In a bowl, whisk together yogurt, lemon juice, cumin, coriander, turmeric, cayenne, paprika, garlic, and ginger until smooth.
2. 2 Add paneer cubes to the marinade, ensuring they're well-coated. Cover and refrigerate for at least 2 hours.
3. 3 Preheat grill to medium-high heat.
4. 4 Thread marinated paneer onto skewers.
5. 5 Grill skewers for 2-3 minutes per side until lightly charred and heated through.
6. 6 Remove from grill and let rest for 5 minutes before serving.

Equipment

• Grill or grill pan
• Mixing bowl
• Skewers

Variations

• Add bell peppers and onions to the skewers for a veggie-packed version.
• For a smoky flavor, use smoked paprika instead of regular paprika.

Substitutions

• Greek yogurt can replace plain yogurt for a tangier taste.
• If paneer is unavailable, tofu can be used with a firmer texture.

Pairings

• Mint chutney
• Tamarind sauce

Nutrition

Tips

• For extra flavor, add a splash of water mixed with chat masala to the grill while cooking for a smoky tang.
• If you prefer a spicier kick, increase the cayenne pepper or add chopped green chilies to the marinade.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat in a skillet to restore texture.

Serving Suggestions

• Serve with naan bread and a cooling cucumber raita.
• Pairs wonderfully with a side of basmati rice.

FAQ