Image générée par IA
Charred cubes of paneer, peppers, and onion coated in a warmly spiced yogurt marinade, grilled until lightly smoky and tender. Serve with lemon and mint chutney for a classic Indian starter-style main dish.
Image générée par IA
Image générée par IA
Yogurt tenderizes the paneer’s surface while carrying aromatic spices into every crevice. High heat quickly blisters the vegetables and creates smoky edges without drying the cheese.
Refrigerate cooled cooked paneer tikka in an airtight container for up to 3 days. Store chutney and garnishes separately.
Reheat in a 200°C oven or air fryer for 5 to 7 minutes until hot; avoid microwaving if you want to preserve the charred texture.
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