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2 green bird’s-eye chillies
40g/1½oz coriander leaves
2 garlic cloves, roughly chopped
2.5cm/1in piece fresh root ginger, roughly chopped
1 red pepper, cut into 3cm/1in cubes
100g/3½oz spinach leaves Cooking ingredients
chaat masala (or lemon juice), to garnish
1 tsp garam masala
salt, to taste Dairy, eggs and chilled butter, for basting 375g/13oz paneer, cut into 3cm/1in cubes 180g/6oz Greek yoghurt
Recipe Paneer tikka
This brilliant tikka paneer recipe can be whipped up in just over half an hour if you’re in a rush, but it does benefit from a few extra hours marinating.
You will need a blender and wooden or metal skewers for this recipe.
Recipe tips
You can eat these skewers on their own or as part of a bigger meal, but they’re best with naan and a fresh mint or chilli chutney.
Paneer tikka
Persons
4
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Ingredients
- 100g/3½oz spinach leaves
- 40g/1½oz coriander leaves
- 180g/6oz Greek yoghurt
- 2 green bird’s-eye chillies
- 2 garlic cloves, roughly chopped
- 2.5cm/1in piece fresh root ginger, roughly chopped
- salt, to taste
- 375g/13oz paneer, cut into 3cm/1in cubes
- 1 red pepper, cut into 3cm/1in cubes
- butter, for basting
- 1 tsp garam masala
- chaat masala (or lemon juice), to garnish
Instructions
- Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours.
- Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over.
- Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately.
Shopping List
Fruit and vegetables2 green bird’s-eye chillies
40g/1½oz coriander leaves
2 garlic cloves, roughly chopped
2.5cm/1in piece fresh root ginger, roughly chopped
1 red pepper, cut into 3cm/1in cubes
100g/3½oz spinach leaves Cooking ingredients
chaat masala (or lemon juice), to garnish
1 tsp garam masala
salt, to taste Dairy, eggs and chilled butter, for basting 375g/13oz paneer, cut into 3cm/1in cubes 180g/6oz Greek yoghurt
Notes
This brilliant tikka paneer recipe can be whipped up in just over half an hour if you’re in a rush, but it does benefit from a few extra hours marinating.
You will need a blender and wooden or metal skewers for this recipe.
You can eat these skewers on their own or as part of a bigger meal, but they’re best with naan and a fresh mint or chilli chutney.
April 3, 2025
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