Punjab x Korea

Gochujang paneer tikka

Name: Gochujang paneer tikka
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 400 g in 3 cm cubes paneer; 1/2 cup hung curd (greek yogurt); 2 tbsp gochujang; 1 tbsp ginger garlic paste; 3/4 tsp kashmiri chilli powder; 1/2 tsp garam masala; 1/2 tsp kasuri methi (dried fenugreek leaves); Salt, to taste; 1 tbsp mustard oil; 1 large in squares capsicum (green capsicum, green bell pepper); 1 large in petals onion; 1 tbsp honey; 2 tsp soy sauce; 1 tsp sesame oil; 2 tsp sesame seeds; 2 sliced spring onion (green onion, scallion); 1/2 lemon

Paneer tikka took a gochujang marinade and came back with sticky, smoky edges.

45 minTime

23 gProtein each

mediumSpice

Tikka, Seoul style2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

405kcalsame

23 gproteinsame

2 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in 3 cm cubes

Hung curd (greek yogurt)½ cup

Gochujang2 tbsp

Ginger garlic paste1 tbsp

Kashmiri chilli powder¾ tsp

Garam masala½ tsp

Kasuri methi (dried fenugreek leaves)½ tsp

Saltto taste

Mustard oil1 tbsp

Capsicum (green capsicum, green bell pepper)1 large, in squares

Onion1 large, in petals

Honey1 tbsp

Soy sauce2 tsp

Sesame oil1 tsp

Sesame seeds2 tsp

Spring onion (green onion, scallion)2, sliced

Lemon½

Method

5 steps

1Whisk the hung curd, 1 1/2 tbsp gochujang, ginger garlic paste, chilli, garam masala, kasuri methi, salt and mustard oil.
2Fold in the paneer, capsicum and onion. Marinate 30 minutes.
3Thread onto skewers, alternating. Grill in the oven at 230°C on the top rack 12 minutes, turning once, or on a hot grill pan on high heat.
4Simmer the remaining gochujang, honey, soy and sesame oil on low heat 1 minute.
5Brush the glaze over the hot skewers, return to the heat 1 minute, then finish with sesame, spring onion and a squeeze of lemon.

Serve it like this

Lay the skewers in parallel on a long board, brush once more with glaze, and scatter sesame and spring onion across. Add lemon wedges and a small bowl of mint chutney.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab x Korea

Gochujang paneer tikka

Paneer tikka took a gochujang marinade and came back with sticky, smoky edges.

45 minTime

23 gProtein each

mediumSpice

Tikka, Seoul style2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

405kcalsame

23 gproteinsame

2 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g, in 3 cm cubes

Hung curd (greek yogurt)½ cup

Gochujang2 tbsp

Ginger garlic paste1 tbsp

Kashmiri chilli powder¾ tsp

Garam masala½ tsp

Kasuri methi (dried fenugreek leaves)½ tsp

Saltto taste

Mustard oil1 tbsp

Capsicum (green capsicum, green bell pepper)1 large, in squares

Onion1 large, in petals

Honey1 tbsp

Soy sauce2 tsp

Sesame oil1 tsp

Sesame seeds2 tsp

Spring onion (green onion, scallion)2, sliced

Lemon½

Method

5 steps

1Whisk the hung curd, 1 1/2 tbsp gochujang, ginger garlic paste, chilli, garam masala, kasuri methi, salt and mustard oil.
2Fold in the paneer, capsicum and onion. Marinate 30 minutes.
3Thread onto skewers, alternating. Grill in the oven at 230°C on the top rack 12 minutes, turning once, or on a hot grill pan on high heat.
4Simmer the remaining gochujang, honey, soy and sesame oil on low heat 1 minute.
5Brush the glaze over the hot skewers, return to the heat 1 minute, then finish with sesame, spring onion and a squeeze of lemon.

Serve it like this

Lay the skewers in parallel on a long board, brush once more with glaze, and scatter sesame and spring onion across. Add lemon wedges and a small bowl of mint chutney.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gochujang paneer tikka

Make it your way

Ingredients

Method

Gochujang paneer tikka

Make it your way

Ingredients

Method

Make it a meal