Air fryer recipe · Starters
Smoky Paneer Tikka
Charred, yoghurt-marinated paneer with peppers - the smoke without the coals.
- 25 minTotal time
- 200°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 195kcal
- 16.2 gprotein
- 4.2 gcarbs
- 12.9 gfat
- 1.0 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer cubes250 g
- Hung curd1/2 cup
- Capsicum & onion1 each
- Tandoori masala2 tsp
- Ginger-garlic paste1 tbsp
- Kasuri methi1 tsp
Method
Whisk the marinade
Beat the hung curd smooth, then whisk in tandoori masala, ginger-garlic paste, a squeeze of lemon, crushed kasuri methi and salt. It should be thick enough to cling - if it runs off a spoon, drain the curd a little longer.
Marinate
Fold in the paneer, capsicum and onion petals and coat every piece. Rest at least 15 minutes (an hour is better) so the spice and acidity work into the paneer and keep it tender under high heat.
Skewer or space out
Thread onto short skewers alternating paneer and vegetables, or simply lay everything out in the basket in a single layer with gaps. Crowding traps steam and you lose the char.
Preheat
Preheat to 200C for three minutes and lightly oil the basket so nothing sticks and the edges catch colour quickly.
Air-fry to char
Air-fry at 200C for 10 minutes, turning once halfway, until the edges blacken and blister. Brush with a little butter and a pinch of chaat masala, and finish with a squeeze of lime before serving hot.
