Paneer Tikka is a classic vegetarian appetiser or snack from North India. Cubes of soft paneer are marinated in spiced yoghurt, then pan-seared until crisp and golden. Roasted cumin and chaat masala add a distinctive aroma and flavour. This easy homestyle recipe takes just 40 minutes and serves a crowd.
Sunrise tip: For a smoky restaurant-style flavour, pan-sear the paneer cubes on a grill pan or barbecue them on skewers.
Time: 5 minutes
In a small pan, dry roast the Sunrise Jeera seeds on low heat until fragrant and lightly browned, stirring constantly. Remove from heat and let cool completely. Grind to a coarse powder in a spice grinder or mortar-pestle. Set aside.
Time: 10 minutes
In a large bowl, mix the curd, garlic paste, ginger paste, and salt. Add the roasted Sunrise Jeera powder, Sunrise Lal Mirch Powder, Sunrise Haldi Powder, Sunrise Dhania Powder, lemon juice, besan, and Sunrise Chaat Masala. Stir well to combine. Pour in the mustard oil and mix again.
Time: 15 minutes (plus 30 minutes resting)
Add the paneer cubes to the marinade and gently toss until well coated. Cover the bowl and let the paneer marinate in the fridge for at least 30 minutes or up to 2 hours.
Time: 10 minutes
Heat the ghee in a large non-stick pan over medium-high heat. Once hot, use tongs to carefully place the marinated paneer cubes in the pan, leaving space between each. Let sear for 2 to 3 minutes until crisp and lightly charred, then flip and sear the other side. Cook all sides evenly.
Time: 2 minutes
Transfer the pan-seared Paneer Tikka to a serving platter. Sprinkle chopped coriander leaves on top. Serve hot with green salad and coriander-mint chutney on the side.
Accompaniment: Pudina (mint) chutney, onion rings, lemon wedges
Bread: Rumali roti, naan, laccha paratha