Paneer Tikka
Cubes of paneer cheese marinated in yogurt and spices, then grilled until charred and smoky. Served with lemon and fresh cilantro for a vegetarian Indian appetizer.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
- ½ cup plain yogurt
- 1 tablespoon ginger-garlic paste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika or Kashmiri chili powder
- 1 tablespoon fresh lemon juice
- 14 ounces paneer cheese
- 1 medium red onion
- ¼ cup fresh cilantro
- 1 whole lemon
Instructions
- 1
Cut the paneer block into 1-inch cubes: place it on a cutting board and slice it lengthwise into 1-inch-wide strips, then turn the board 90 degrees and slice crosswise into 1-inch strips to create cubes.
- 2
Cut the red onion lengthwise from root to tip into 1-inch-wide wedges that will stay somewhat together, creating natural curves that hold the paneer cubes when skewered.
- 3
In a medium bowl, combine 0.5 cup yogurt, 1 tablespoon ginger-garlic paste, 0.5 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon paprika, and 1 tablespoon lemon juice; stir with a spoon until uniform and no streaks of yogurt remain.
- 4
Add the paneer cubes to the marinade bowl and gently stir with a rubber spatula until every piece is coated with the yogurt mixture, taking care not to break the soft cheese.
- 5
Cover the bowl with plastic wrap or a clean plate and place it in the refrigerator for 15 minutes so the paneer absorbs the flavors.
- 6
Set a grill pan or cast-iron skillet on the stovetop over medium-high heat and let it heat for 2 minutes until it is very hot and a drop of water sizzles and evaporates immediately.
- 7
Thread the marinated paneer cubes and red onion wedges alternately onto two long metal or soaked wooden skewers, leaving a small gap between each piece so heat can reach all sides.
- 8
Carefully lay both skewers across the hot pan so the paneer and onion make contact with the cooking surface; you should hear an immediate loud sizzle.
- 9
Let the skewers sit still for 3 minutes without moving them, until the paneer develops dark brown and slightly charred patches on the touching side.
- 10
Using tongs, rotate each skewer a quarter turn and cook for another 2 minutes until the new side develops golden-brown and charred spots.
- 11
Rotate each skewer a quarter turn again and cook for 2 more minutes until the paneer is marked with color on at least three sides.
- 12
Transfer both skewers to a clean plate and let them rest for 1 minute so the paneer sets slightly.
- 13
Roughly chop 0.25 cup fresh cilantro leaves (discard thick stems) and scatter them in a single layer across the top of both skewers.
- 14
Cut the lemon into two wedges and place one wedge on each side of the plate for squeezing over the tikka just before eating.
Tools you’ll need
- cutting board
- chef's knife
- medium bowl
- spoon
- rubber spatula
- plastic wrap or plate
- 12-inch grill pan or cast-iron skillet
- two long metal or wooden skewers
- tongs
- clean plate
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