Sheet-Pan Paneer Tikka

Name: Sheet-Pan Paneer Tikka
Total time: 25 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds paneer (fresh or store-bought), cut into 1-inch cubes; 3 tablespoons mustard oil or neutral oil; 3 tablespoons full-fat Greek yogurt; 1 tablespoon ginger paste or finely grated ginger (from about a 2 inch piece); 1 tablespoon garlic paste or finely grated garlic (from about 6 cloves); 1 tablespoon coriander powder; 1 tablespoon garam masala; 1 teaspoon Kashmiri or other red chile powder; ½ teaspoon turmeric powder; Salt; 2 medium bell peppers, seeded and chopped into 1-inch pieces; 1 medium red onion, quartered and each quarter cut into halves; 2 tablespoons melted ghee or butter for basting; ½ lemon, juiced (about 4 teaspoons); Roti and chutney, for serving (optional)

By Zainab Shah

Published Sept. 15, 2022

Sheet-Pan Paneer Tikka — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 25 minutes
Rating: 4(1,565)
Comments: Read comments

Paneer, the slightly salty and extremely versatile South Asian cheese, is the perfect backdrop for heady masalas. In this recipe, soaking paneer in hot water for 10 minutes before cooking rehydrates it, while coating and baking it — along with bell peppers and red onion — with yogurt, ginger, garlic, oil, and spices means the paneer will be light, fluffy and flavorful every time. Basting the paneer with melted ghee toward the end of the baking process keeps it from drying out and adds nuttiness. In the end, you’ll have a one-pan meal of sweet, crunchy veggies and luxuriously spiced paneer in under 30 minutes. To make it vegan, substitute tofu for paneer (no need to soak) and skip the yogurt.

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Ingredients

Yield:4 to 6 servings

1½pounds paneer (fresh or store-bought), cut into 1-inch cubes
3tablespoons mustard oil or neutral oil
3tablespoons full-fat Greek yogurt
1tablespoon ginger paste or finely grated ginger (from about a 2 inch piece)
1tablespoon garlic paste or finely grated garlic (from about 6 cloves)
1tablespoon coriander powder
1tablespoon garam masala
1teaspoon Kashmiri or other red chile powder
½ teaspoon turmeric powder
Salt
2medium bell peppers, seeded and chopped into 1-inch pieces
1medium red onion, quartered and each quarter cut into halves
2tablespoons melted ghee or butter for basting
½ lemon, juiced (about 4 teaspoons)
Roti and chutney, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
If using store-bought paneer, soak it in hot water for 10 minutes and drain. Arrange one oven rack in the center of the oven and a second one closest to the broiler heating element. Heat oven to 450 degrees. Line a large sheet pan with foil and brush it with 1 tablespoon oil. Set aside.
Step 2
In a large bowl, mix the rest of the oil with yogurt, ginger paste, garlic paste, coriander powder, garam masala, red chile powder, turmeric powder and 1 teaspoon salt to make the marinade.
Step 3
Add paneer, bell peppers and onion to the bowl with the marinade and mix until evenly coated. (If you have the time, marinate the paneer and vegetables for 20 minutes and up to 2 hours for even more flavor.)
Step 4
On the prepared sheet pan, evenly spread out the marinated paneer and vegetables, and bake on the middle oven rack until the paneer edges start to turn golden, about 8 minutes.
Step 5
Take the pan out of the oven and brush the paneer with melted ghee. Turn the oven to broil, place the paneer and vegetables on the top rack and broil on high until the paneer turns golden, 1 to 2 minutes. Take the paneer and vegetables out of the oven and sprinkle with lemon juice and additional salt, if desired. Serve with roti and chutney or by itself.

Ratings

4 out of 5

1,565 user ratings

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Comments

Emma2 years ago

To make paneer, https://www.indianhealthyrecipes.com/how-to-make-paneer-cubes-at-home/ is a great recipe with stepwise photos. One helpful tip is to use vinegar to curdle the milk, not lemon or yogurt. The vinegar is the most consistently acidic, so easiest for beginners to get a nice firm texture.

AM2 years ago

Delicious! We only had 1lb of paneer so I added some boiled and cubed potatoes to the marinade. So good! The broil at the end really made the dish!

jhtvermont2 years ago

If you don't have garam masala (which I didn't thought I did) try adding a mix of cumin, paprika, cardamom. Worked great for me! Also, other veggies work well in this - I added broccoli and asparagus. Wonderful!

olivia2 weeks ago

This was delicious. I started the vegetables (added a yellow squash, since in season) 15 minutes before. I used tofu and paneer, since I only had 6 ounces of paneer. Served with white rice and a dollop of jarred tomato achar. I forgot the lemon. Next time I’ll only use paneer, and add some chopped cilantro.

Geoffrey3 weeks ago

Delicious! Added cauliflower which worked wonderfully.

Katherine3 weeks ago

Were going to put this on a stick and cook it over a campfire! makes a nice vegetarian option

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