Paneer Tikka

🔥 Prep

• Cut the 250 g paneer into 2‑cm cubes.
• Cut 1 pc capsicum and 1 pc onion into similarly sized 2‑cm pieces.
• In a bowl, combine 100 g yogurt, 1 tbsp ginger garlic paste, 2 tsp tandoori masala, 1 tsp kasuri methi, 1 tbsp lemon juice, 1 tsp salt, and 1 tbsp oil; whisk until smooth.
• Add the paneer, capsicum, and onion to the marinade, toss to coat evenly, and let rest for 15 minutes (up to 30 minutes) to absorb flavors.

🔥 Cook

• 1. Preheat a grill pan or outdoor grill over medium‑high heat and lightly brush with the remaining 1 tbsp oil.
• 2. Thread the marinated paneer, capsicum, and onion onto skewers (or arrange directly on the pan) ensuring pieces are not overcrowded.
• 3. Place the skewers on the hot grill and cook for 4‑5 minutes per side, turning gently with tongs, until the paneer shows golden‑brown char marks and the vegetables are tender‑crisp.
• 4. If using a pan, reduce heat to medium after the first side to prevent burning and continue cooking for another 4‑5 minutes.
• 5. Remove the skewers from the heat, drizzle with any leftover marinade or a squeeze of fresh lemon juice, and let rest for 2 minutes before serving.

🔥 Serve

• Serve the hot paneer tikka on a platter with mint‑coriander chutney and sliced onion rings.
• Accompany with warm naan, roti, or steamed basmati rice.
• Garnish with extra kasuri methi leaves and a lemon wedge for brightness.