Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 cup of plain yogurt, 3 tablespoons of gochujang, 1 tablespoon of ginger-garlic paste, 1 tablespoon of lemon juice, 1 tablespoon of mustard oil, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, and 1 teaspoon of salt.

2. 2

   Add 500 grams of paneer cubes, 2 large bell peppers cut into 1-inch pieces, and 1 large onion cut into 1-inch pieces to the prepared marinade, ensuring all ingredients are thoroughly coated.

3. 3

   Cover the bowl securely with a lid or plastic wrap and allow the mixture to ferment at room temperature for 4 to 6 hours, or alternatively, refrigerate overnight for a slower fermentation process.

4. 4

   Preheat your oven to 200°C (400°F) in preparation for cooking, then carefully thread the marinated paneer and vegetables alternately onto metal or wooden skewers.

5. 5

   Place the loaded skewers on a baking sheet lined with parchment paper and bake for 20 to 25 minutes, making sure to turn them once halfway through to ensure even cooking and browning.

6. 6

   Alternatively, cook the skewers on a preheated grill over medium-high heat for 10 to 15 minutes, turning them occasionally until they are lightly charred and fully cooked through.

7. 7

   Serve the Spicy Gochujang Fermented Paneer Tikka hot, garnished with a generous squeeze of fresh lime juice and a sprinkle of 1 tablespoon of fresh cilantro.