Entree: India – Punjab – पनीर टिक्का ➤ Panīr Ṭikkā (Marinated and charred cubes of Indian cottage cheese typically grilled on skewers)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Additional
1 hr
Total
1 hr 30 min
Ingredients
- 14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 g) plain thick yogurt (preferably full-fat)
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 g) fresh ginger paste
- 1 tbsp (15 g) fresh garlic paste
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1 tbsp (15 g) gram flour (besan) or cornstarch for binding
- 1 1/2 tsp (7.5 g) Kashmiri red chili powder or mild paprika for color
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 medium red bell pepper, cut into 1-inch pieces (about 6 oz / 170 g)
- 1 medium green bell pepper, cut into 1-inch pieces (about 6 oz / 170 g)
- 1 medium red onion, cut into wedges (about 8 oz / 225 g)
- 8–10 wooden skewers, soaked in water for 30 minutes (or metal skewers)
- Lemon wedges and chopped fresh cilantro or mint for serving
- Optional: 1/4 cup (60 ml) prepared mint-coriander chutney for serving
Instructions
1. In a large bowl, whisk together yogurt, lemon juice, ginger paste, garlic paste, vegetable oil, gram flour (or cornstarch), Kashmiri chili powder, ground cumin, ground coriander, turmeric, garam masala, and salt to form a smooth marinade.
2. Add paneer cubes, bell pepper pieces, and onion wedges to the marinade. Gently toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for deeper flavor.
3. Preheat a grill to medium-high heat or set oven to broil with a rack 6–8 inches (15–20 cm) from the heat source. If using charcoal or gas grill, oil the grates lightly.
4. Thread marinated paneer, peppers, and onion onto skewers, alternating pieces. Brush lightly with oil.
5. Grill or broil skewers for 10–12 minutes, turning occasionally, until edges are charred and vegetables are tender. If broiling, watch closely to avoid burning and rotate every 2–3 minutes.
6. Remove from heat, squeeze fresh lemon over the skewers, and sprinkle with chopped cilantro or mint. Serve hot with lemon wedges and mint-coriander chutney.
