Paneer tikka

Alfred Prasad's paneer tikka recipe produces a delightful dish that vegetarians and meat eaters can enjoy — bursting with Indian flavour and spice. Ideally, the paneer should be cooked in a tandoor, but if you don't have access to one, a super hot grill will do the job nicely.

First published in 2015
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Ingredients

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Imperial

Equipment

  • Bamboo skewers

Method

1
To begin the dish, line a wire strainer with muslin cloth and pour in the yoghurt. Tie the ends of the muslin together and hang over a bowl for 30 minutes
2
Dice the paneer into 2cm chunks, sprinkle with salt and chilli powder and set aside. Soak the bamboo skewers in water for 30 minutes
3
Add the hung curd to a large bowl and mix until smooth. Add all of the spice powders, the ginger-garlic paste and oil to the bowl and whisk thoroughly to incorporate all of the ingredients
4
Add the paneer to the marinade, mix gently to coat and marinate at room temperature for 30 minutes
5
Preheat the grill to the highest possible temperature, or use a tandoor if you have one
6
Line a baking tray with parchment paper and spray or brush with melted ghee or butter. Thread the paneer onto skewers and place on the baking tray. Grill for 2 minutes, then carefully turn the skewers and grill for a further 2 minutes, until lightly browned along the edges
  • 1/2 tbsp of ghee, or butter
7
Transfer the skewers to a serving plate, drizzle with the lime juice and serve immediately
First published in 2015
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share recipe:

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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