Tawa paneer tikka

You'll need

• 250g paneer, cut into cubes
• ½ cup thick curd (yogurt)
• 1 tsp ginger-garlic paste
• 1 tsp kashmiri red chilli powder, ½ tsp garam masala, ¼ tsp turmeric
• 1 tsp gram flour, roasted dry
• 1 capsicum, 1 onion, cut into chunks
• Salt to taste, oil for the pan
• Juice of ½ lemon

Method

1. Whisk the curd with the ginger-garlic paste, spices, roasted gram flour and salt into a thick marinade.
2. Coat the paneer, capsicum and onion in the marinade and set aside for at least 20 minutes.
3. Heat a flat pan with a little oil and sear the marinated pieces on medium-high heat, turning often, until charred spots appear on all sides, about 8–10 minutes.
4. Finish with a squeeze of lemon.

Why this dish

Marinating in curd and roasted gram flour is the traditional way this dish is tenderised and given its char without needing a tandoor, which is why the tawa version has become the everyday home kitchen substitute.