morsels45

morsels45 said

Paneer tikka

Cubes of paneer in yoghurt and spices, charred at the edges off a skewer.

Paneer tikka
Photo: Meghana Mohanty, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make paneer tikka

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Off a skewer

60 minutes · serves 4 · Easy

What you need

  • 400g paneer, in large cubes
  • 200g thick yoghurt
  • 2 tbsp gram flour
  • 1 tbsp ginger-garlic paste
  • 1 tbsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp kasuri methi
  • 1 tbsp lemon juice
  • 1 pepper and 1 onion, in squares
  • Oil

What you do

  1. 1Toast the gram flour in a dry pan for 2 minutes — raw, it tastes of nothing good.
  2. 2Whisk it into the yoghurt with all the spices, lemon and salt. It should be thick enough to cling.
  3. 3Fold the paneer and vegetables through gently and leave 30 minutes. Longer and the paneer goes rubbery.
  4. 4Thread onto skewers, alternating.
  5. 5Hottest grill or a very hot griddle, 10 minutes, turning, until the edges char in places.
  6. 6Lemon and raw onion. Chutney on the side.

In the oven, no skewers

50 minutes · serves 3 · Very easy

What you need

  • Paneer
  • Yoghurt
  • Gram flour
  • Chilli powder
  • Garam masala
  • Peppers

What you do

  1. 1Same marinade, spread on a tray.
  2. 2230C for 15 minutes, then 3 minutes under the grill for the char.