Starters

Paneer Tikka

100% natural ingredientsVeg

Hung-curd marinated paneer cubes, charred on the burner grate.

Medium spicy

₹432₹518for 4 people · 189 g / person

25 min cook timeJain option · Gluten-free

Servings

Minimum 4 people per dish

min 4 pax

Formula

What’s in the crate

Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.

Malai paneer — cubed 25mm400 g
Prepared in our kitchen
Fresh paneer cubes folded through cream, cheese and white pepper, chilled to set.
Made from: Paneer, Whipping cream, White pepper
Hung curd — spiced, 12h marinade100 g
Prepared in our kitchen
Full-fat curd hung in muslin overnight to drain the whey.
Made from: Curd
Bell pepper & onion — petal cut160 g
Kashmiri chilli blend16 g
Mint chutney — ready80 ml
Prepared in our kitchen
Mint and coriander ground with green chilli, curd and lime.
Made from: Mint & coriander, Curd, Lime

Pre-washedPre-cutPre-marinatedVacuum-sealedIce-packed

Recipe

4 steps · about 25 minutes from crate to table.

1
Unpack and check the formula5 min
Lay out Hung curd, Bell pepper & onion, Kashmiri chilli blend, Mint chutney and bring malai paneer to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
2
Marinate6 min
Coat malai paneer in the marinade pack and leave it covered while the pan or oven heats.
3
Sear or grill13 min
Cook on high heat in a single layer, turning once, until the edges char and the centre is just done. Do not crowd the pan.
4
Rest, season and serve3 min
Rest 3 minutes off the heat, taste for salt, then serve hot. Medium heat. Bloom the chilli in oil for colour.