epicurious5.0
Paneer Tikka
Mild, squishy paneer soaks up all of a marinade’s bold flavors (garam masala, cumin, turmeric, and cayenne here), making it an ideal grillable vegetarian protein.
👥 4 Servings👤 Chintan Pandya📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●pan
- ●skillet
- ●saucepan
- ●whisk
- ●spatula
📝 Preparation Steps
1
Green Chutney
2
Purée ½ small red onion, 3 green Thai chiles or small serrano chiles, 2 garlic cloves, finely grated, one ½" piece ginger, peeled, finely grated, 1½ cups (packed) cilantro leaves with tender stems, 1 cup (packed) mint leaves, 2 Tbsp. fresh lemon juice, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. sugar, and ¼ cup water in a blender until smooth. Transfer to a small bowl and set aside until ready to serve.
½ cups (packed) cilantro leaves with tender stems1(packed) mint leaves1 cup. fresh lemon juice2 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. sugar1 tsp
3
Paneer and assembly
4
Toast 2 tsp. cumin seeds in a dry small skillet over medium heat, shaking pan occasionally, until slightly darkened in color and very fragrant, about ⏱️ 2 minutes. Transfer to a spice mill or mortar and pestle and let cool, then finely grind.
(packed) mint leaves1 cup. cumin seeds2 tsp
5
Heat ⅔ cup mustard oil* or vegetable oil in a small saucepan over medium-high until shimmering. Immediately pour into a heatproof medium bowl; let cool until lukewarm. (Heating mustard oil reduces its pungency.) Stir in cumin, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 2 tsp. cayenne pepper, 2 tsp. garam masala, and 1 tsp. ground turmeric to combine, then whisk in 3 garlic cloves, finely grated, one 2" piece ginger, finely grated, 1 cup plain whole-milk Greek yogurt, and 2 tsp. ajwain seeds or caraway seeds. Add four 6-oz. blocks paneer, cut into 4 cubes each to marinade and toss gently to coat. Let sit at room temperature ⏱️ 30 minutes.
(packed) mint leaves1 cup⅔ cup mustard oil* or vegetable oilVegetable oil (for grill and brushing). plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt1 Tbsp. cayenne pepper2 tsp. garam masala2 tsp. ground turmeric1 tsp2" piece ginger, finely grated1plain whole-milk Greek yogurt1 cup. ajwain seeds or caraway seeds2 tsp6-oz. blocks paneer, cut into 4 cubes each4
6
Prepare a grill for medium heat; oil grate with vegetable oil. Remove paneer from marinade, letting excess drip back into bowl, and thread onto skewers (3 or 4 cubes per skewer); discard marinade. Grill, brushing with vegetable oil and turning halfway through, until grill marks appear, 6–⏱️ 8 minutes total. If paneer sticks to grate, use a metal spatula to gently release.
(packed) mint leaves1 cup⅔ cup mustard oil* or vegetable oilVegetable oil (for grill and brushing)
7
Line a platter with lettuce leaves; arrange skewers on top. Drizzle paneer with reserved chutney and sprinkle with chaat masala (if using). Serve with lime wedges for squeezing over. Do Ahead: Paneer can be marinated 2 days ahead. Cover and chill.
(packed) mint leaves1 cupLettuce leaves, chaat masala (optional), and lime wedges (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...