Juicy paneer cubes in a spiced yogurt marinade, skewered with peppers and onions, then roasted until lightly charred π₯ β street-style flavor at home.
Hook: 30-minute marinate, 12-minute roast, tandoor vibes β‘
Ingredients
Servings: 4
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π§ Paneer, cubed (2.5β3 cm / 1β1.2 in): 400 g (14 oz)
πΆ Red & green bell pepper, chunks: 250 g (9 oz)
π§ Red onion, chunks: 150 g (5.3 oz)
πͺ΅ Wooden skewers (soaked 15 min)
Marinade
π₯ Thick yogurt (hung curd/Greek): 150 g (2/3 cup / 5.3 oz)
πΆ Kashmiri chili powder (mild): 2 tsp (6 g / 0.21 oz)
πΏ Garam masala: 1 tsp (3 g / 0.1 oz)
π Turmeric: 1/2 tsp (1.5 g / 0.05 oz)
πΏ Ground coriander: 1 tsp (3 g / 0.1 oz)
π± Cumin powder: 1/2 tsp (1.5 g / 0.05 oz)
πΎ Besan (gram flour), optional for cling: 1 tbsp (8 g / 0.28 oz)
π§ Fine salt: 3β4 g (1/2β3/4 tsp)
π’ Neutral oil: 1 tbsp (15 ml / 0.5 fl oz)
Preparation
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Total Time
π Prep: 15 min (+ marinate 30β60 min)
π₯ Cook: 12β14 min
β³ Total: ~30 min active
Nutritional Value
π Energy: β330 kcal
πͺ Protein: β18 g
π§ Fat: β22 g
π Carbohydrates: β9 g
π§ Sodium: β520 mg
π₯ 330 kcalπͺ 18 g proteinπ 9 g carbsπ§ 22 g fat
Macro Split (kcal)
β
β
Macro grams
Advice
Pat-dry paneer and use thick yogurt (or add 1 tbsp besan) so the marinade clings and chars instead of sliding off.
Why it works: Less surface moisture = better browning; thick yogurt + besan create a film that traps spices, while lemon + salt gently season to the core.
Twist: Make Achari Paneer by adding 1 tsp pickle masala to the marinade, or go vegan with firm tofu + a splash more oil.
Status
Smoky edges, creamy center β Paneer Tikka π’ is the party starter that disappears first. #grannyzen #paneertikka #indianappetizers
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