Paneer tikka is the vegetarian’s claim on the tandoor — firm cubes of paneer and petals of onion and pepper marinated in the same spiced yoghurt as a meat tikka, skewered and grilled until the edges scorch. It is a North Indian restaurant fixture rather than an old village dish, built to give vegetarians the smoke and char that the grill gives meat, and it leans on the texture of good paneer that holds its shape over the heat. Roasted gram flour in the marinade helps the yoghurt cling, mustard oil carries the bite, and the finish is a scorch over an open flame to mimic the clay oven. This version follows Sanjana Modha of Sanjana Feasts, whose tandoori paneer tikka grills the skewers directly over the flame for the freckled, restaurant-style char.
INGREDIENTS
- 400 g firm paneer (cut into 3cm cubes)
- 1 red and 1 green bell pepper (cut into squares)
- 1 large red onion (cut into squares and separated into petals)
- 200 g thick Greek-style yogurt
- 1 tbsp ginger-garlic paste
- 1½ tsp Kashmiri red chilli powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kasuri methi (dried fenugreek leaves, crushed)
- 1 tbsp gram flour (besan, dry-roasted)
- 1 tbsp mustard oil
- 1 tsp salt (or to taste)
- juice of ½ lemon
- ½ tsp chaat masala (to finish)
- green chutney and lemon wedges (to serve)
METHOD
- If the paneer has been chilled, soak the cubes in hot water for 10 minutes to soften, then drain.
- Whisk the yogurt with the ginger-garlic paste, Kashmiri chilli, garam masala, cumin, coriander, kasuri methi, roasted gram flour, mustard oil, salt and lemon juice to a thick marinade.
- Fold in the paneer, peppers and onion, coating everything well, and rest at least 30 minutes (up to 2 hours).
- Thread the paneer and vegetables alternately onto skewers.
- Grill over hot charcoal, under a hot grill, or on a griddle, turning, until the edges char and the paneer is golden.
- Finish briefly over an open flame for extra char if you can.
- Dust with chaat masala and serve hot with green chutney and lemon.
