Paneer Tikka
Cubes of firm paneer and vegetables marinated in spiced yogurt with mustard oil, grilled until charred at the edges and soft inside. The mustard oil in the marinade is what separates restaurant-style paneer tikka from the home version — it adds a sharp, faintly pungent edge that neutralises the blandness of paneer and creates a golden crust under heat. The paneer must not overcook: the goal is color on the outside and warm, yielding cheese in the center. Serve immediately with mint chutney and lime. A dry starter, no sauce.
Ingredients
- 400 gfirm paneer, cut into 3 cm cubes
- 150 gfull-fat Greek yogurt or thick strained yogurt
- 1.5 tbspmustard oil
- 1 tbspginger-garlic paste
- 1 tspKashmiri chilli powder
- 1 tspground coriander
- ½ tspgaram masala
- ½ tspturmeric
- 1 tspkasuri methi
- 1 tspchaat masala
- 1 tbsplemon juice
- 1 tspfine salt
- 1 red bell pepper
- 1 green bell pepper
- 1 large red onion, cut into 3 cm chunks, layers separated
Method
- Make the marinade and marinate. If using store-bought paneer, soak the cubes in warm water for 15 minutes then drain and pat dry — this softens the texture. Whisk yogurt, mustard oil, ginger-garlic paste, Kashmiri chilli, coriander, garam masala, turmeric, crushed kasuri methi, lemon juice, and salt in a large bowl until smooth. Taste: it should be assertively spiced and well-seasoned. Add the paneer cubes, bell pepper pieces, and onion to the marinade. Fold gently — paneer is fragile and breaks if stirred vigorously. Cover and refrigerate for 1 to 2 hours minimum. Do not marinate longer than 6 hours: the lemon juice and yogurt acid will begin to break down the cheese.
- Prepare for cooking. Remove the marinated paneer and vegetables from the fridge 20 minutes before cooking. Thread the paneer, peppers, and onion alternately onto skewers — about 4 to 5 pieces per skewer. Press each piece gently to ensure the marinade coats all surfaces. If cooking without skewers in an oven, arrange on a greased wire rack over a baking tray lined with foil.
- Grill in the oven. Preheat the oven to 230°C (450°F) with the grill/broiler element on. Position the rack in the upper third of the oven. Place the skewers or pieces on the wire rack. Grill for 10 to 12 minutes until the marinade is set and beginning to char at the edges. Brush with the remaining marinade, flip, and grill for another 4 to 5 minutes. The paneer should have visible dark spots and the edges of the vegetables should be lightly charred.
- Stovetop alternative. Heat a cast-iron grill pan or heavy skillet over high heat with a thin film of oil. Cook the skewers in the hot pan, turning every 2 to 3 minutes, for a total of 8 to 10 minutes until char lines develop. Press gently with a spatula to ensure contact. The paneer should feel firm on the outside but yield slightly when pressed — that is the correct internal texture.
- Finish and serve. Transfer to a serving plate. Immediately squeeze lime juice over everything and dust generously with chaat masala — the tangy, salty chaat masala sprinkled hot is what defines the final flavor. Serve with mint-coriander chutney and thinly sliced raw onion rings. Paneer tikka is a dry dish and is best eaten within 10 minutes of cooking before the paneer cools and firms up.
FAQ
Paneer is a fresh Indian cheese made by curdling whole milk with an acid (lemon juice or vinegar), then draining and pressing the curds into a firm block. Its defining property is that it does not melt when heated — the cubes hold their shape under grill or frying heat, developing a golden crust while staying soft inside. The closest comparison is halloumi, which also does not melt when cooked, but paneer is softer, has no saltiness, and a neutral dairy flavor. Unlike cottage cheese or ricotta, paneer is firm enough to cut and skewer. Buy it as a firm block, not in a soft cream form.
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Comments (2)
Mustard oil is the ingredient that makes paneer tikka taste like it came from a Delhi street stall rather than a home kitchen. Most recipes call for regular oil but mustard oil has this sharp, almost wasabi-like kick that mellows completely when heated and leaves behind a flavour you cannot replicate with anything else. If you cannot find mustard oil, mix a tiny bit of wasabi paste into regular oil — not the same but closer than plain oil.
Paneer Tikka ist jetzt unser Lieblings-Grillgericht! Vegetarisch und trotzdem so würzig und sättigend. Den Paneer hab ich im indischen Laden gekauft, der aus dem Supermarkt ist zu weich. Unbedingt die Senfölmarinade ausprobieren, das macht den Unterschied.