Paneer Tikka

Name: Paneer Tikka
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb firm paneer, 1-inch cubes; 2 bell pepper (any color), 1-inch pieces; 1 red onion, 1-inch pieces; 1/2 cup whole-milk plain yogurt; 2 tbsp fresh lemon juice; 2 tsp ginger-garlic paste; 1 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1 tsp Kashmiri chili powder (or mild paprika); 1/4 tsp ground turmeric; 2 tbsp neutral oil (canola or vegetable); 1 tsp salt; 1/2 tsp chaat masala (for serving)

Cubes of firm paneer and vegetables marinated in spiced yogurt and grilled until charred and smoky. A classic Indian appetizer that's hearty enough to anchor a vegetarian spread.

45 minEasyServes 4300 cal/serving

IndianAppetizerGrillVegetarianLow CarbEgg-FreeNut-FreeLow-SodiumPork-Free

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Ingredients

1 lb firm paneer, 1-inch cubes
2 bell pepper (any color), 1-inch pieces
1 red onion, 1-inch pieces
1/2 cup whole-milk plain yogurt
2 tbsp fresh lemon juice
2 tsp ginger-garlic paste
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp Kashmiri chili powder (or mild paprika)
1/4 tsp ground turmeric
2 tbsp neutral oil (canola or vegetable)
1 tsp salt
1/2 tsp chaat masala (for serving)

Instructions

1

In a large bowl, combine 1/2 cup whole-milk plain yogurt, 2 tbsp fresh lemon juice, 2 tsp ginger-garlic paste, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp Kashmiri chili powder (or mild paprika), 1/4 tsp ground turmeric, 2 tbsp neutral oil (canola or vegetable), and 1 tsp salt. Whisk until smooth.
2

Add 1 lb 1-inch cubes firm paneer, 2 1-inch pieces bell pepper (any color), and 1 1-inch pieces red onion to the marinade. Toss gently to coat every piece. Cover and refrigerate for at least 20 minutes (or up to 4 hours).
3

Preheat your grill or grill pan to medium-high heat. Thread the marinated firm paneer, bell pepper (any color), and red onion alternately onto skewers.
4

Grill the skewers for 3 to 4 minutes per side, turning once or twice, until the paneer is lightly charred and the vegetables are tender.
5

Slide the skewers off and arrange on a platter. Sprinkle with 1/2 tsp chaat masala (for serving) and serve immediately with lemon wedges and mint chutney.

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Questions

What should Paneer Tikka look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the paneer is lightly charred and the vegetables are tender.

What equipment do I need for Paneer Tikka?

Beyond a knife and a board, the method uses skewers (step 3) and a grill pan (step 3).

What can I use instead of paneer in Paneer Tikka?

The entry for Paneer Tikka calls for 1 lb firm paneer, 1-inch cubes. In its place: Halloumi, rinsed of some of its salt, or extra-firm tofu pressed dry stands in well.

How hot is Paneer Tikka?

Only mildly. The heat in Paneer Tikka comes from 1 tsp Kashmiri chili powder (or mild paprika). For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Paneer Tikka vegan?

No, though it is vegetarian. What keeps it from vegan is 1 lb firm paneer, 1-inch cubes and 1/2 cup whole-milk plain yogurt. For fully plant-based entries, see the vegan appetizer collection.

How many calories are in Paneer Tikka?

One serving (the recipe makes 4) is about 300 calories, with 12 g protein, 9 g carbohydrate and 24 g fat, plus 1 g fiber and 148 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Paneer Tikka the day before?

Yes. Step 2 is a built-in pause of 4 hours: "Cover and refrigerate for at least 20 minutes (or up to 4 hours)." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

Serve it with

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Romesco Sauce sauce

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