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1. Cut the paneer into 2.5 cm (1-inch) cubes. In a large bowl, whisk together the yogurt (reserve half for the mint sauce), ginger, half of the minced garlic, cumin, ground coriander, smoked paprika, Kashmiri chili powder, turmeric, garam masala, and a generous pinch of salt. Add the paneer cubes and toss well to coat. Marinate for at least 20 minutes at room temperature.
400 g Paneer,
0.5 cup Full-fat yogurt,
2 clove Garlic cloves,
1 tbsp Fresh ginger,
1.5 tsp Ground cumin,
1.5 tsp Ground coriander,
1 tsp Smoked paprika,
1 tsp Kashmiri chili powder,
0.5 tsp Garam masala,
0.5 tsp Turmeric,
1.5 tsp Salt
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2. Rinse the basmati rice under cold water until the water runs clear, then soak for 10 minutes. Drain and cook in a pot with water and a pinch of salt according to package directions (usually 1:1.5 rice to water ratio), about 12 minutes. Fluff with a fork and keep covered.
1.5 cup Basmati rice,
1.5 tsp Salt
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3. Preheat your grill or broiler to high (230–250°C / 450–480°F). Slice the red and yellow bell peppers and red onion into wide strips. Toss with oil and a pinch of salt, then spread on a baking tray or grill pan. Roast or broil for 15–18 minutes, turning once, until charred at the edges and tender.
2 piece Red bell pepper,
1 piece Yellow bell pepper,
1 piece Red onion,
3 tbsp Neutral oil,
1.5 tsp Salt
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4. Thread or spread the marinated paneer cubes alongside (or on a separate tray) and grill or broil for 10–12 minutes, turning once halfway through, until the paneer is deeply charred and smoky on the edges. Sprinkle with chaat masala immediately after removing from the heat.
0.5 tsp Chaat masala
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5. In a blender or using a hand blender, blend the reserved yogurt with the fresh mint leaves, cilantro, remaining garlic, a squeeze of lemon juice, and a pinch of salt until smooth and vibrant green. Taste and adjust seasoning with more lemon juice or salt as needed. Refrigerate until ready to serve.
0.5 cup Full-fat yogurt,
0.5 cup Fresh mint leaves,
0.2 cup Fresh coriander (cilantro),
0.5 piece Lemon,
2 clove Garlic cloves,
1.5 tsp Salt
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6. Divide the fluffy basmati rice between four bowls. Top with the roasted peppers and onion, then arrange the smoky paneer tikka on top. Drizzle generously with the mint yogurt sauce. Garnish with pomegranate seeds and a final squeeze of lemon juice before serving.
0.5 piece Lemon,
3 tbsp Pomegranate seeds (garnish)
By mansi