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Starter 25 min Serves 2–3 Medium
Paneer Tikka with Pea Shoot Salad
Smoky, charred paneer tikka cooled down with a crunchy pea-shoot and onion salad — the shoots add a sweet, fresh snap that lettuce never could.
Ingredients
- 250 g paneer, cut into cubes
- 1/2 cup thick curd
- 1 tbsp besan (gram flour)
- 1 tsp each: ginger-garlic paste, Kashmiri chilli powder, garam masala
- 1/2 tsp turmeric, salt to taste
- 1 capsicum and 1 onion, in petals
- 2 cups pea shoots
- 1/2 red onion, thinly sliced
- Lemon juice, chaat masala and mint chutney to serve
Method
- 1
Whisk curd, besan and all the spices into a thick marinade. Coat paneer, capsicum and onion; rest 20 minutes (or overnight).
- 2
Grill on a hot tawa, oven at 220°C or air fryer for 10–12 minutes, turning once, until charred at the edges.
- 3
Toss pea shoots and sliced onion with lemon juice, a pinch of salt and chaat masala.
- 4
Serve the hot tikka over the pea shoot salad with mint chutney on the side.
Chef's tip
Dress the pea shoots at the very last second — their tender stems wilt quickly once salted.
Grown to order in Palam, Delhi
Harvested fresh for your kitchen — delivered in 6–8 days.