Photo by Abhishek Mahajan on Pexels
Paneer Tikka with Charred Peppers and Cucumber Raita
Paneer cubes marinated in yoghurt with ginger-garlic and spices, charred with peppers, served with cucumber raita.
- 250 g paneer cheese
- 150 g Greek yoghurt
- 15 g ginger-garlic paste
- 5 g garam masala
- 3 g chilli powder
- 2 tbsp lemon juice
- 300 g red peppers
- 200 g cucumber
- 20 g fresh coriander
- 5 g cumin seeds
- 150 g basmati rice
- 2 tbsp olive oil
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook basmati rice according to packet instructions; set aside.
- Step 2
Cut paneer into 3cm cubes. Mix yoghurt, ginger-garlic paste, garam masala, chilli powder, and half the lemon juice in a bowl.
- Step 3
Coat paneer cubes in marinade and refrigerate for 10 minutes.
- Step 4
Cut peppers into large chunks. Heat 15ml olive oil in a large frying pan over high heat.
- Step 5
Thread paneer and peppers alternately onto skewers or arrange in pan. Cook for 8-10 minutes, turning occasionally, until paneer is golden and peppers are charred.
- Step 6
For raita: dice cucumber finely, mix with remaining yoghurt, remaining lemon juice, fresh coriander, and a pinch of salt.
- Step 7
Toast cumin seeds in a dry pan for 1 minute until fragrant; sprinkle over raita.
- Step 8
Serve paneer tikka and charred peppers over rice with cucumber raita on the side.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
