Name: Paneer Tikka Skillet with Charred Peppers
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 300g paneer, cut into 1-inch cubes; 1/2 cup plain Greek yogurt; 2 tbsp lemon juice; 2 tbsp neutral oil (divided); 2 tsp garam masala; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp turmeric; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1 tbsp fresh ginger, grated; 2 garlic cloves, minced; 1 medium red onion, cut into thick petals; 1 medium red bell pepper, cut into 1-inch pieces; 1 medium green bell pepper, cut into 1-inch pieces; 1/2 cup fresh cilantro, chopped (plus more for garnish); Lemon wedges for serving

Paneer Tikka Skillet with Charred Peppers

CrispyGrape4447

Paneer Tikka Skillet with Charred Peppers is a vibrant Indian-inspired dish perfect for a weeknight dinner or sharing with friends. Marinating the paneer in spiced yogurt infuses it with deep flavor, while browning the cubes in a hot skillet creates a satisfying crust. Charring bell peppers and onions adds smoky sweetness and irresistible texture contrast. This recipe brings restaurant-style paneer tikka to your home kitchen—no skewers or grill required! A final shower of fresh cilantro and a squeeze of lemon keep it bright and fresh. Serve as a main with naan or rice, or pile into wraps for a casual meal.

Ingredients

Instructions

In a large bowl, whisk together Greek yogurt, lemon juice, 1 tbsp oil, garam masala, cumin, smoked paprika, turmeric, salt, pepper, ginger, and garlic until smooth.
Add paneer cubes to the marinade, tossing well to coat. Let sit at room temperature while you prep the vegetables (at least 15 minutes, up to 1 hour).
Heat a large nonstick or cast-iron skillet over medium-high. Add the remaining 1 tbsp oil.
Add onion and both peppers to the pan. Cook, stirring occasionally, until vegetables are lightly charred and just tender, about 5-6 minutes. Remove to a plate.
Add marinated paneer cubes to the hot skillet in a single layer. Let them sear undisturbed for 2-3 minutes, then flip and brown on all sides, about 6-8 minutes total.
Return the charred vegetables to the pan with the paneer. Toss gently to combine and heat through, 1-2 minutes. Taste and adjust seasoning if needed.
Remove from heat. Sprinkle with chopped cilantro and serve hot, with lemon wedges and extra cilantro.