Indian · serves 2

Paneer Tikka on the Tawa

No oven, no grill, still charred and smoky.

35 min Some work Vegetarian

Ingredients

  • 300g paneer, cubed
  • 1/2 cup thick curd
  • 1 tbsp besan
  • 1 tbsp ginger-garlic paste
  • 2 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp kasuri methi
  • 1 capsicum + 1 onion, in squares
  • Oil

Method

  1. Roast the besan dry for 1 minute, then mix into the curd with all the spices and salt.
  2. Coat paneer, capsicum and onion. Rest 20 minutes.
  3. Hot tawa with a little oil. Lay the pieces down and leave them — you want black spots.
  4. Turn each piece once, 2-3 minutes per side.
  5. Chaat masala, lemon, green chutney.

Questions people ask about Paneer Tikka on the Tawa

How long does Paneer Tikka on the Tawa take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of paneer in Paneer Tikka on the Tawa?

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

Can I make Paneer Tikka on the Tawa ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Paneer Tikka on the Tawa vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Paneer Tikka on the Tawa?

Chaat masala, lemon, green chutney. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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