Punjab

Paneer tikka

Name: Paneer tikka
Total time: 55 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 400 g in large cubes paneer; 3/4 cup hung curd (greek yogurt); 1 tbsp besan (chickpea flour, gram flour); 1 tbsp ginger garlic paste; 2 tsp kashmiri chilli powder; 1/4 tsp turmeric (ground turmeric); 1/2 tsp garam masala; 1 1/2 tsp chaat masala; 1/4 tsp ajwain (carom seeds); 1 tsp kasuri methi (dried fenugreek leaves); 1 tbsp lemon juice; 1 1/2 tbsp mustard oil; 1 large in squares capsicum (green capsicum, green bell pepper); 1 in petals onion; Salt, to taste

No tandoor, no problem. Your oven has been waiting for a moment like this.

55 minTime

24 gProtein each

mediumSpice

Tikka, the tandoor and your oven2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

395kcalsame

24 gproteinsame

3 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in large cubes

Hung curd (greek yogurt)¾ cup

Besan (chickpea flour, gram flour)1 tbsp

Ginger garlic paste1 tbsp

Kashmiri chilli powder2 tsp

Turmeric (ground turmeric)¼ tsp

Garam masala½ tsp

Chaat masala1½ tsp

Ajwain (carom seeds)¼ tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Lemon juice1 tbsp

Mustard oil1½ tbsp

Capsicum (green capsicum, green bell pepper)1 large, in squares

Onion1, in petals

Saltto taste

Method

5 steps

1Toast the besan in a dry pan until it smells nutty. Let it cool.
2Whisk the hung curd with the besan, ginger garlic paste, spices, half the chaat masala, lemon juice, most of the mustard oil and salt.
3Fold in the paneer, capsicum and onion petals. Marinate for at least 30 minutes.
4Thread onto skewers or spread on a lined tray. Cook at 220°C in the oven or 200°C in the air fryer, turning once.
5Brush with the last of the oil, sprinkle the remaining chaat masala and serve hot with green chutney.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Paneer tikka

No tandoor, no problem. Your oven has been waiting for a moment like this.

55 minTime

24 gProtein each

mediumSpice

Tikka, the tandoor and your oven2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

395kcalsame

24 gproteinsame

3 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in large cubes

Hung curd (greek yogurt)¾ cup

Besan (chickpea flour, gram flour)1 tbsp

Ginger garlic paste1 tbsp

Kashmiri chilli powder2 tsp

Turmeric (ground turmeric)¼ tsp

Garam masala½ tsp

Chaat masala1½ tsp

Ajwain (carom seeds)¼ tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Lemon juice1 tbsp

Mustard oil1½ tbsp

Capsicum (green capsicum, green bell pepper)1 large, in squares

Onion1, in petals

Saltto taste

Method

5 steps

1Toast the besan in a dry pan until it smells nutty. Let it cool.
2Whisk the hung curd with the besan, ginger garlic paste, spices, half the chaat masala, lemon juice, most of the mustard oil and salt.
3Fold in the paneer, capsicum and onion petals. Marinate for at least 30 minutes.
4Thread onto skewers or spread on a lined tray. Cook at 220°C in the oven or 200°C in the air fryer, turning once.
5Brush with the last of the oil, sprinkle the remaining chaat masala and serve hot with green chutney.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paneer tikka

Make it your way

Ingredients

Method

Paneer tikka

Make it your way

Ingredients

Method

Make it a meal