Charcoal-Smoked Paneer Tikka with Mint Chutney

Method

1. Line a sieve with muslin or kitchen paper, set it over a bowl, pour in the yoghurt and let it drain in the fridge for 30 min. This thick 'hung curd', firm enough to hold a spoon upright, is what makes the marinade cling.

   Add in this stepPlain yoghurt 120 g

2. Meanwhile, cut the paneer into 3.5 cm cubes and the pepper and onion into 3 cm squares. Toss the paneer with the juice of half the lemon, part of the salt and part of the chilli powder. This first marinade seasons it right through.

   Add in this stepPaneer (block) 240 gGreen bell pepper 1Red onion ½Lemon ½Salt ¼ tspKashmiri chilli powder ½ tsp

3. Warm the mustard oil in a small pan on medium heat for 1 min 30 sec, until it just starts to smoke, then turn down to low heat; heating it this way takes away the raw, sharp edge. Add the besan and stir for 1 min, until it smells nutty and darkens slightly. Take off the heat and let cool.

   Add in this stepMustard oil 1½ tbspChickpea flour (besan) 1½ tbsp

   medium heat→low heat

4. Stir the toasted besan oil into the hung curd with the grated ginger and garlic, the rest of the chilli powder, the garam masala, the ajwain rubbed between your fingers, the crushed kasuri methi and more of the salt until smooth. Fold in the paneer and vegetables gently and refrigerate for 30 min.

   Add in this stepFresh ginger 10 gGarlic cloves 3Kashmiri chilli powder 1 tspGaram masala ¾ tspAjwain (carom seeds) ¼ tspKasuri methi 1 tspSalt ½ tsp

5. Charcoal smoke (dhungar): hold a piece of charcoal with tongs over a gas flame on high heat for 5 min, until it glows red all over and is coated in white ash. Set a small steel bowl in the middle of the marinated paneer, drop in the charcoal and pour a little ghee over it. As soon as it smokes, cover the bowl tightly and leave for 3 min. Open a window, and drown the spent charcoal in water.

   Add in this stepNatural lump charcoal (small piece, for smoking) 1Ghee 0.6 tbsp

   high heat

6. Thread the paneer and vegetables onto skewers. Heat a cast-iron grill pan on medium-high heat until smoking and cook in 1 batch(es), 6 min per batch, turning every minute and brushing with the remaining ghee, until all four sides have deep char marks.

   Add in this stepGhee 1.4 tbsp

   medium-high heat

7. Blend the mint, coriander, green chilli, remaining lemon juice and remaining salt with just a splash of water to a vivid green chutney. Sprinkle the tikka with chaat masala and serve at once with the chutney.

   Add in this stepMint leaves 15 gFresh coriander 15 gGreen chilli 1Lemon ½Salt ¼ tspChaat masala ½ tsp