Lahori Paneer Tikka recipe

1. To prepare the stuffing of the paneer tikka, heat oil in a pan, add garlic and sauté until golden brown, add chopped tomatoes along with chili powder, black olives, oregano, chili flakes, salt and cook until its reduced. Allow it to cool down and mix in the other ingredients. Stuff the paneer cubes by placing the filling between two cubes.

2. To marinate the paneer, mix in all the ingredients and coat the stuffed paneer. Refrigerate the paneer for 2 hours once marinated.

3. Place the paneer cubes onto a skewer and cook in a tandoor for 3 to 5 minutes at 350°C.

Optional: Place slices of peppers and onions on the skewer in between the paneer cubes.

4. To make the naan, mix the flour along with the water and salt, and knead until it forms a dough. Cut into equal parts and allow the dough to rest for 1 hour in a cool and dry place. Flatten the dough and prepare in an oven or over a pan for 2 to 4 minutes, until golden brown.

5. For the pesto, coarsely grind all the ingredients and add olive oil in the end to prevent it from turning black. Apply the pesto gently on the cooked naan and serve as a bed for the paneer tikka.

6. Sprinkle chat masala on top and garnish with micro greens or coriander leaves. Serve with the onion and tomato salad.

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