Charred Paneer Tikka with Smoky Yoghurt Marinade

⏱ 50 min · Serves 4

Cubes of paneer soaked in a tangy, spiced yoghurt marinade, then blistered in a hot pan alongside sweet peppers and onion. All the smoky char of a tandoor with nothing more than a heavy skillet and a squeeze of lime.

Per serving: 505 kcal · 29.0g protein · 19.0g carbs · 34.0g fat

Ingredients

• 450g paneer, cut into 3cm cubes
• 200g thick Greek yoghurt
• 2 tbsp gram flour (besan)
• 1 tbsp ginger-garlic paste
• 1.5 tsp Kashmiri chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1 tbsp lemon juice
• 1 tsp salt
• 2 tbsp mustard oil or vegetable oil, plus extra for cooking
• 1 large red onion, cut into 2cm petals
• 1 red pepper, cut into 3cm squares
• 1 green pepper, cut into 3cm squares
• 1/2 tsp chaat masala, to finish
• Handful coriander leaves, chopped
• 1 lime, cut into wedges

Method

1. Toast the gram flour in a dry pan over medium heat for 2 minutes until it smells nutty, then tip into a large bowl and cool.
2. Whisk in the yoghurt, ginger-garlic paste, chilli powder, cumin, coriander, garam masala, turmeric, lemon juice, salt and the 2 tbsp oil to make a thick paste.
3. Add the paneer, onion petals and peppers. Fold gently with a spatula so everything is coated without breaking the paneer. Marinate 30 minutes at room temperature (or up to 4 hours in the fridge).
4. Thread onto skewers, alternating paneer, onion and pepper — or simply cook loose in the pan.
5. Heat a heavy cast-iron or non-stick pan over high heat with a thin film of oil. Cook the skewers in batches for 2-3 minutes per side, pressing lightly, until dark charred patches appear and the marinade sets.
6. Rest 2 minutes, then dust with chaat masala, scatter over coriander and serve hot with lime wedges, green chutney and warm naan or a crisp onion salad.