Smoky Paneer Tikka (No Oven Hack)
🥘 Ingredients
- 250g, large cubesPaneer
- 1/2 cupHung Curd (Thick Yogurt)
- 2 tbsp (for binding)Roasted Besan
- Bell peppers, Onions, Tomatoes (seeds removed)Diced Vegetables
- 2 tbsp, smoking hotMustard Oil
- Ajwain, Kashmiri Mirch, Garam Masala, Kasuri Methi, Chaat MasalaSpices
👨🍳 Instructions
Step 1 (The Marinade): In a large bowl, whisk hung curd until smooth. Add roasted besan, all the spices, and the smoking hot mustard oil. The hot oil brings out the flavor of the spices.
Step 2 (Coating): Add paneer cubes and diced vegetables to the marinade. Coat them gently so the paneer doesn't break. Let it rest for at least 30-60 minutes.
Step 3 (Searing): Heat a non-stick tawa or grill pan with a little oil. Place the paneer and vegetables. Cook on high heat for 2-3 minutes on each side until charred spots appear.
Step 4 (The Charcoal Smoke): Place a small metal cup in the center of the pan. Put a piece of burning charcoal in it. Drizzle 1/2 tsp ghee and cover the pan for 2-3 minutes to infuse the smoky flavor.
Step 5 (The Flame Finish): For that authentic tandoori look, use a skewer or tongs to hold the paneer cubes directly over the gas flame for 10-20 seconds until the edges are slightly blackened.
Step 6 (Serving): Sprinkle chaat masala and lemon juice. Serve hot with Mint (Pudina) Chutney.
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