Smoky, spiced paneer with a well-balanced marinade — charred on the outside, soft within.

Ingredients

Paneer & Vegetables

• 250g paneer, cut into cubes
• 1 onion, cut into squares
• 1 capsicum, cut into squares

Marinade

• ½ cup thick curd (hung, if possible)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice

Spice

• 2 tsp Nativ Origins Tandoori Tikka Masala
• 1 tsp red chilli powder
• ½ tsp turmeric
• ½ tsp cumin powder
• Salt to taste

For Cooking

• 1–2 tbsp oil or melted butter

Finish

• Chaat masala (optional)
• Lemon wedges
• Fresh coriander

Method

In a bowl, whisk the curd till smooth. Add ginger-garlic paste, lemon juice, and all the spices. Mix into a thick, well-balanced marinade.

Add paneer, onion, and capsicum. Coat everything evenly. Let it rest for at least 30 minutes — longer if you have time.

Skewer the paneer and vegetables, or place them directly on a tray.

Cook on a hot pan, grill, or oven until lightly charred on the edges while staying soft inside. Baste with butter or oil while cooking for better colour and flavour.

Turn occasionally so all sides cook evenly.

To Serve

Finish with a light sprinkle of chaat masala, a squeeze of lemon, and fresh coriander.

Serve hot.

Notes

• Use thick curd — a watery marinade won’t coat properly
• Don’t overcook the paneer, it should stay soft
• High heat gives better char and flavour
• Let the marinade rest — that’s where the flavour builds