Grilled Paneer Tikka with Spicy Mint Chutney

Ingredients

• 400g (14 oz) paneer, cut into cubes 400g (14 oz) paneer, cut into cubes
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the mint chutney: For the mint chutney:
• 1 cup (40g) fresh mint leaves 1 cup (40g) fresh mint leaves
• 1/2 cup (20g) fresh cilantro leaves 1/2 cup (20g) fresh cilantro leaves
• 2 green chilies, seeded 2 green chilies, seeded
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the paneer cubes to the marinade and gently toss until all the paneer pieces are coated. Allow the paneer to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat. Thread the marinated paneer cubes onto skewers, leaving a small gap between each piece.
4. 4.
   Brush the grill grates with vegetable oil to prevent sticking. Place the paneer skewers on the grill and cook for 3-4 minutes on each side, or until the paneer is lightly charred and heated through.
5. 5.
   While the paneer is grilling, prepare the mint chutney. In a blender or food processor, combine the mint leaves, cilantro leaves, green chilies, lemon juice, and salt. Blend until smooth, adding a little water if needed to achieve a pourable consistency.
6. 6.
   Once the paneer is cooked, remove it from the grill and serve hot with the mint chutney on the side.

Treat your ingredients with care...

• Paneer — Make sure to use firm paneer for grilling, as it holds its shape better. If you can't find paneer, you can substitute it with halloumi cheese.
• Mint leaves — Choose fresh mint leaves for the chutney, as they have a stronger flavor. Remove the stems before using.

Tips & Tricks

• Soak the wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
• For a smokier flavor, you can add a small amount of smoked paprika to the marinade.
• If you prefer a spicier tikka, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Serve the paneer tikka with a squeeze of fresh lemon juice for an extra burst of tanginess.
• If you don't have a grill, you can also cook the paneer tikka on a stovetop grill pan or in the oven under the broiler.

Serving advice

Serve the Grilled Paneer Tikka hot as an appetizer or as part of a main course. Garnish with fresh cilantro leaves and lemon wedges for an added touch of freshness.

Presentation advice

Arrange the grilled paneer skewers on a platter, drizzle with the mint chutney, and sprinkle with a pinch of chaat masala for an attractive presentation. Serve with a side of sliced onions and lemon wedges for a traditional Indian touch.