Paneer tikka

by Roopa Gulati

A popular Punjabi snack of spicy grilled paneer and summer vegetables


300g paneer
Juice of 2 limes
25g gram flour
1 tsp ground cumin
½ tsp garam masala
3 tsp mild chilli powder or paprika
2 garlic cloves, crushed
25g ginger, grated
1 green chilli, finely chopped
125ml double cream
1 red pepper, roughly chopped
1 courgette, sliced

For the dressing:
1 tbsp clear honey
25g butter
1 tsp ground fennel seeds
Juice of 1 lime

To serve:
1 lime, cut into wedges

Bamboo skewers 


Soak the skewers in water for 15 mins—this helps stop them from burning under the grill.

If you are using homemade paneer, cut it into 4cm cubes and mix with the lime juice. Leave on one side for 10 mins. If you are using shop-bought paneer, soak the cubes in boiling water for 10 mins, and then drain and mix with the lime juice.

Sieve the gram flour into a bowl and add the ground cumin, garam masala and chilli powder, crushed garlic, ginger and chopped chilli. Stir in the cream and enough water to make a smooth batter, about the consistency of double cream.

Drain the paneer from the lime juice and add to the batter. Heat the grill to its hottest setting and line the pan with foil. Thread the paneer onto skewers, alternating it with chunks of pepper and courgette slices. Drizzle with more batter and cook the skewers for 4-5 mins on each side, spooning over more batter when you turn them. Grill until charred at the edges.

Meanwhile, heat the honey in a small pan with the butter and ground fennel seeds. Add the lime juice and continue cooking until the honey thickens—about 1-2 mins.

Brush the cooked paneer sticks with the warm honey dressing and serve straight away with lime wedges.

Recipe: Roopa Gulati