Cubes of paneer in the tandoori treatment: spiced yogurt, hard char, lime — the vegetarian skewer that carnivores raid first.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Paneer — in 3 cm cubes
Bell Pepper — chunked
Red Onion — petals
Chaat Masala — the finishing zing
3 steps
Method
1
Marinate paneer, pepper, and onion in the spiced yogurt, 30 minutes–4 hours.
60 min — timer available in cooking mode
2
Thread alternating; broil or grill on high, turning, until charred at the corners, 10–12 minutes.
11 min — timer available in cooking mode
3
Dust with chaat masala and squeeze lime over while hot — that sour-salty finish is the street-stall signature.
From the pass
Chef's notes
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.