Paneer Tikka
Marinated cheese cubes skewered and grilled until charred, coated in yogurt and spiced with garam masala. Served warm with fresh vegetables and a yogurt-based dipping sauce.
Ingredients
Method
Pat paneer cubes dry with paper towels to help them absorb the marinade.
Combine Greek yogurt, garam masala, minced garlic, minced ginger, lemon juice, and salt in a large bowl and whisk until smooth.
Add paneer cubes to the marinade and gently toss to coat evenly. Refrigerate for at least 15 minutes (up to 8 hours for deeper flavor).
Thread paneer cubes and vegetable chunks alternately onto skewers, starting and ending with paneer.
Heat a grill or grill pan to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
Place skewers on the grill and cook for 3–4 minutes per side until paneer is lightly charred and vegetables are tender-crisp (total 12–15 minutes).
Transfer skewers to a serving plate. Top the yogurt dipping sauce with chopped cilantro. Serve tikka warm with lemon wedges and the yogurt sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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