My SIL stole credit for my cooking, until she had to cook herself!

Ingredients

• 400 g Paneer (cut into 1‑inch cubes)
• 150 g Plain Yogurt (full‑fat, at room temperature)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tsp Red Chili Powder (adjust to taste)
• ½ tsp Turmeric Powder
• ½ tsp Garam Masala
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Oil (vegetable or mustard oil)
• to taste Salt
• 500 g Tomatoes (roughly chopped)
• 1 Onion (finely chopped)
• 2 Garlic Cloves (minced)
• 500 ml Vegetable Stock (store‑bought or homemade)
• ¼ tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Coriander (chopped, for garnish)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, lemon juice, oil, and salt. Whisk until smooth.

   Time: PT5M

2. Marinate the Paneer

   Add paneer cubes to the yogurt mixture, toss gently to coat, and let sit for at least 10 minutes (or up to 2 hours in the fridge for deeper flavor).

   Time: PT10M

3. Skewer the Paneer

   Thread the marinated paneer cubes onto skewers, leaving a small gap between pieces for even cooking.

   Time: PT3M

4. Grill the Paneer Tikka

   Preheat a grill pan over medium‑high heat. Lightly brush the pan with oil and place the skewers. Grill 2‑3 minutes per side until charred edges appear.

   Time: PT7M

   Temperature: Medium‑high heat

5. Prepare the Tomato Soup Base

   In a saucepan, heat 1 tbsp oil over medium heat. Add chopped onion and sauté until translucent (≈3 minutes). Add minced garlic and sauté another minute.

   Time: PT5M

   Temperature: Medium

6. Cook the Tomatoes

   Add chopped tomatoes to the saucepan, cook until they break down and oil separates (≈5 minutes).

   Time: PT5M

   Temperature: Medium

7. Blend the Soup

   Transfer the cooked tomato‑onion mixture to a blender, add vegetable stock, and blend until smooth. Return to the saucepan.

   Time: PT3M

8. Simmer and Season

   Bring the soup to a gentle boil, then reduce to a simmer for 5 minutes. Add salt, black pepper, and adjust seasoning as needed.

   Time: PT5M

   Temperature: Low simmer

9. Plate and Serve

   Ladle soup into bowls, garnish with chopped coriander, and serve the hot paneer tikka skewers on the side with lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

20 g

Fiber

3 g