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India, Asia

Paneer Tikka

North India's favourite vegetarian kebab: cubes of paneer, pepper and red onion in a spiced yoghurt marinade, roasted until charred at the edges.

ServingsServes 2
Total cooking time32 min
Marinating+ 30 min
DifficultyMedium

Method

  1. Cut the paneer into cubes about 3 cm across and 2 cm thick. Cut the pepper and red onion into 3 cm squares and separate the onion into stacks of 2 or 3 layers. Pat everything dry with kitchen paper so the marinade clings. If your paneer is hard and crumbly, soak it in hot water for 10 minutes first, then pat dry; it turns soft and springy.

    Add in this stepPaneer (Indian fresh cheese) 200 gGreen bell pepper (capsicum) 1Red onion ½

  2. In a large bowl, mix the yoghurt with the finely grated ginger and garlic, chickpea flour, chilli powder, turmeric, cumin, garam masala, the kasuri methi crushed between your palms, salt, about two-thirds of the oil and the juice of half the lemon. Stir until smooth and thick enough to coat a spoon heavily. If your yoghurt is runny, drain it in a sieve first.

    Add in this stepGreek yoghurt (thick) 100 gFresh ginger 8 gGarlic cloves 2Chickpea flour (besan) 1 tbspKashmiri chilli powder 1 tspGround turmeric ¼ tspGround cumin ½ tspGaram masala ½ tspKasuri methi (dried fenugreek leaves) 1 tspSalt ¾ tspMustard oil or neutral oil 0.9 tbspLemon ¼

  3. Add the paneer and vegetables and turn them gently with your hands or a spatula so the paneer doesn't break. Cover and refrigerate for . If you are using wooden skewers, soak them in water now so they don't burn in the oven.

  4. Preheat the oven to 230 °C for . Line a baking tray with foil and set a wire rack on top. Thread paneer, pepper and onion alternately onto skewers, leaving a little space between pieces; packed tightly, they steam instead of roasting.

    oven

  5. Lay the skewers on the rack over the 30×20 cm tray and roast in the oven for . Halfway through, brush with the remaining oil and turn them over. They are done when the paneer edges and vegetable tips show dark charred spots. Don't overdo it: overcooked paneer turns rubbery.

    Add in this stepMustard oil or neutral oil 0.6 tbsp

    oven

  6. Sprinkle with chaat masala as soon as they come out, cut the remaining lemon into wedges and serve straight away while hot, ideally with sliced onion and mint chutney.

    Add in this stepChaat masala ½ tspLemon ¼

Cook's tip

For more char, switch to the grill (broiler) for the last 2 minutes, or roll the skewers in a smoking-hot cast-iron pan. Take the paneer out as soon as it colours, because it toughens quickly. No mustard oil? Any neutral oil works.

Cooking it at camp

Over charcoal on a grill grate is the closest you'll get to a tandoor: turn the skewers often for 8 to 10 minutes. Marinate the paneer at home, carry it in a sealed tub in the cooler, and oil the grate so the paneer doesn't stick.