Cubes of paneer in the tandoori treatment: spiced yogurt, hard char, lime — the vegetarian skewer that carnivores raid first.
1 tbsp
🌶️ Kashmiri Chili Powder ›
1 tbsp
🍛 Chaat Masala ›
the finishing zing
Mise en place
Before you start
Prep checklist
Chaat Masala — the finishing zing
Marinate paneer, pepper, and onion in the spiced yogurt, 30 minutes–4 hours.
Thread alternating; broil or grill on high, turning, until charred at the corners, 10–12 minutes.
Dust with chaat masala and squeeze lime over while hot — that sour-salty finish is the street-stall signature.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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