Paneer Tikka

Ingredients

• 400g full-fat paneer, cut into 3–4cm cubes
• 1 red capsicum (bell pepper), cut into 3cm squares
• 1 green capsicum (bell pepper), cut into 3cm squares
• 1 large red onion, cut into 3cm squares, layers separated
• 150g full-fat plain Greek yogurt
• 1½ tbsp fresh lemon juice
• 1½ tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp ginger-garlic paste (or 1 tsp each fresh grated ginger and garlic)
• 1 tbsp neutral oil
• 1 tsp fine sea salt
• ½ tsp chaat masala (to finish)
• ½ lemon, for squeezing at the table
• Mint chutney, to serve

Smart Substitutions

• ↔Use extra-firm tofu (pressed for 20 minutes) instead of paneer for a vegan version — freeze the tofu overnight first for a meatier, more porous texture that absorbs marinade better
• ↔Add 1 tbsp tandoori masala to the marinade for a deeper, smokier flavour profile with more complexity

How to Cook

1. 1

   Combine yogurt, lemon juice, all spices, ginger-garlic paste, oil, and salt in a large bowl. Whisk to a smooth marinade. Add paneer cubes, capsicum squares, and onion. Gently fold to coat everything evenly without breaking the paneer. Marinate for a minimum of 20 minutes at room temperature, or up to 4 hours in the fridge.

   20 min

   Longer marination = deeper colour and flavour penetration. Even 20 minutes makes a visible difference compared to immediate cooking.

2. 2

   Thread the paneer, capsicum, and onion alternately onto metal skewers (or pre-soaked wooden skewers). Aim for 3–4 pieces of paneer per skewer, interspersed with vegetables.

   5 min

   Alternating paneer and vegetables ensures the veg acts as insulation, preventing the paneer from charring too quickly before the interior heats through.

3. 3

   Heat a cast-iron griddle pan or skillet over the highest possible heat until smoking. Brush lightly with oil. Cook the skewers without moving for 2–3 minutes until the bottom side develops a deep char. Rotate 90° and char all 4 sides, 2–3 minutes each.

   12 min

   The pan must be truly smoking hot — if it is not, the marinade will weep liquid and the paneer will stew rather than char. Be patient and let the pan heat fully.

4. 4

   Remove skewers onto a warm plate. Sprinkle immediately with chaat masala and a squeeze of fresh lemon juice. Serve hot with mint chutney and sliced red onion rings.

   1 min

   Chaat masala applied immediately out of the pan creates a tangy, complex crust as it hits the hot, moist surface. Applied cold it just sits on top.