Tandoori Paneer Tikka

Ingredients

• 1 cup full-fat plain yogurt
• 3 tablespoons fresh lemon juice
• 2 teaspoons Kashmiri chili powder
• 1.5 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• 1 tablespoon garlic paste
• 1 teaspoon garam masala
• ½ teaspoon smoked paprika
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil
• 14 ounces paneer cheese, pressed
• 1 whole medium red onion
• 1 whole medium green bell pepper
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped
• 1 lime lime wedges

Instructions

1. 1

   Start by making the marinade. In a large mixing bowl, add 1 cup full-fat plain yogurt. Add 3 tablespoons fresh lemon juice, 2 teaspoons Kashmiri chili powder, 1.5 teaspoons ground coriander, 1 teaspoon ground cumin, 0.5 teaspoon ground ginger, 1 tablespoon garlic paste, 1 teaspoon garam masala, 0.5 teaspoon smoked paprika, 0.75 teaspoon salt, and 0.25 teaspoon black pepper. Stir everything together until completely smooth and well combined — the marinade should be a uniform, deep orange-red color with no lumps.

2. 2

   Stir 2 tablespoons vegetable oil into the marinade. This helps the spices coat the paneer evenly and adds richness.

3. 3

   Cut 14 ounces of pressed paneer cheese into 1-inch cubes — you should have about 14 to 16 pieces. Pat them dry with paper towels; removing surface moisture lets the marinade stick better and helps them char when grilled.

4. 4

   Cut 1 medium red onion into 1-inch chunks, cutting between the layers so they stay together on the skewer. Cut 1 medium green bell pepper in half lengthwise, remove the seeds and white pith, then cut the halves into 1-inch squares.

5. 5

   Add all the paneer cubes to the marinade and stir gently with a spatula to coat each piece completely. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 20 minutes — this gives the spices time to penetrate the cheese. You can marinate up to 4 hours for deeper flavor.

6. 6

   If using wooden skewers, soak 8 wooden skewers in water for at least 15 minutes so they don't char and snap on the grill.

7. 7

   Set a grill or grill pan over medium-high heat and let it preheat for 3 minutes. You want the grates or pan surface to be hot enough that a drop of water sizzles and evaporates on contact — this creates the charred crust that makes tandoori paneer special.

8. 8

   Thread the marinated paneer cubes onto skewers, alternating with the red onion chunks and green bell pepper pieces. Leave a 1/4-inch gap between each piece so heat circulates around them and they cook evenly. Brush any remaining marinade from the bowl onto the threaded vegetables.

9. 9

   Lay the skewers directly on the preheated grill, turning them every 2 to 3 minutes so each side gets exposed to the direct heat. Cook for about 8 to 10 minutes total — you're looking for deep char marks on the paneer and onions, with the edges turning blackened and crispy. The paneer should feel slightly firm when pressed but still creamy inside. Don't move the skewers constantly; let them sit for 2-3 minutes per rotation so they develop that smoky crust.

10. 10

    Remove the skewers from the grill and transfer them to a serving platter. Let them rest for 2 minutes — the residual heat will finish cooking the interior without overcooking the exterior.

11. 11

    Sprinkle the warm skewers with 3 tablespoons fresh chopped cilantro and 2 tablespoons fresh chopped mint. The bright, cool herbs contrast beautifully with the hot, smoky paneer.

12. 12

    Arrange the skewers on a serving platter and place lime wedges alongside. Serve immediately while the paneer is still warm and the char is fresh. Guests can squeeze lime juice over each bite to brighten the spices.

Tools you’ll need

• large mixing bowl
• spatula
• plastic wrap
• sharp knife
• cutting board
• paper towels
• 8 wooden or metal skewers
• grill or grill pan
• serving platter

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