Short answer: a lemon and extra virgin olive oil dressing with roasted jeera is the simplest way to turn paneer tikka into a full meal. Dress the paneer while it is still warm so it absorbs the dressing.
Ingredients
- 250g paneer, cubed
- 3 tbsp thick curd
- 1 tsp kashmiri chilli
- 1 tsp garam masala
- 1 tsp ginger-garlic paste
- Salt
- 1 onion and 1 capsicum, in chunks
- Salad leaves
For the dressing:
- 4 tbsp BONO extra virgin olive oil
- Juice of 1 lemon
- 1 tsp honey
- 1/2 tsp roasted jeera powder
- Salt
Method
- Marinate the paneer and vegetables in the curd and spices for fifteen minutes.
- Char them in a hot pan or air fryer until the edges blacken in places.
- Shake the dressing ingredients in a jar until thick.
- Toss the warm paneer through the leaves, dress heavily, and eat immediately while the paneer is still soft.
Why dress it warm?
Warm paneer drinks the dressing; fridge-cold paneer just wears it.
Made with BONO Extra Virgin Olive Oil. See all BONO recipes.