Paneer Tikka

Method

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1. Toast the gram flour in a dry pan over low heat for 2 minutes until it smells nutty and loses its raw edge. Cool.

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2. Whisk the hung yoghurt with the toasted gram flour, oil, ginger-garlic paste, all the ground spices, kasuri methi, salt and lemon juice. It should be thick enough to hold a ridge.

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3. Fold in the paneer, peppers and onion, coating everything, and marinate at least 1 hour, or up to 6 in the fridge.

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4. Thread onto skewers, alternating paneer with vegetables and leaving a small gap between pieces so the heat can circulate.

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5. Heat the grill to its highest setting and set the skewers on a rack over a foil-lined tray.

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6. Grill 6 to 7 minutes until the tops are blistered and blackened in patches, then turn, baste with butter, and grill 5 minutes more.

   Mark done Start 6 min timer

7. Rest 2 minutes, dust with chaat masala, squeeze lemon over, and serve with mint chutney.

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Chef’s Tips

• Soak wooden skewers for 30 minutes or use metal ones, which also conduct heat into the paneer from inside.
• Do not marinate paneer overnight. The acid firms it into something squeaky and dense.
• For a smoky note, put a lit piece of charcoal in a small steel bowl in the centre of the finished dish, pour a teaspoon of ghee over it, and cover for 2 minutes.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Mint and coriander chutney
• Sliced onion with lemon and chaat masala
• A cold beer or a salted lassi

Storage & Reheating

Refrigerate up to 3 days. Reheat under a hot grill for 4 minutes; the microwave turns paneer rubbery.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.