Dinner · 40 min · indian

Paneer Tikka

This is the kind of Indian dinner you’ll make on repeat — paneer and bell peppers, 40 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Paneer
• 2 Bell peppers
• 1 Red onion
• 3/4 cup Hung yogurt
• 2 tbsp Mustard oil
• 2 tsp Kashmiri chili powder
• 1 tsp Ajwain
• 1 tsp Garam masala
• 1 tsp Chaat masala

Steps

1. Cut the paneer into 1.5-inch cubes — thick enough to stay juicy under fierce heat.
2. Whisk the hung yogurt with mustard oil, chili, ajwain, garam masala, and salt into a thick marinade; coat the paneer, peppers, and onion and rest 20 minutes (or up to 4 hours chilled).
3. Thread onto skewers, alternating paneer with pepper and onion — the vegetables baste the paneer as they char.
4. Grill or broil on the highest heat 10 to 12 minutes, turning once, until the edges blacken in spots; char is flavor here, not a flaw.
5. Rest 3 minutes so the juices settle back into the paneer.
6. Dust with chaat masala and serve with mint chutney and lemon wedges.
7. For the tandoor effect at home, finish 1 minute directly over a gas flame, turning with tongs.

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