Paneer Tikka with Spiced Grilled Vegetables and Zucchini Noodles

Step 1: Marinate the paneer

In a large bowl, combine the yogurt, garam masala, ground cumin, ground coriander, paprika, chili powder, and salt. Add the cubed paneer and toss to coat. Cover and refrigerate for at least 30 minutes.

• 120 ml plain yogurt
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 400 grams paneer (cubed)

Step 2: Grill the vegetables

In a large bowl, toss the bell pepper, onion, and olive oil together. Season with salt and pepper. Grill the vegetables over medium-high heat, turning occasionally, until charred and tender, about 10-12 minutes.

• 1 large red bell pepper (cut into 1-inch pieces)
• 1 large yellow bell pepper (cut into 1-inch pieces)
• 1 medium onion (cut into 1-inch pieces)
• 2 tablespoons olive oil
• Salt and pepper to taste

Step 3: Make the zucchini noodles

Using a spiralizer or julienne peeler, create zucchini noodles. Set aside.

Step 4: Assemble the dish

Thread the marinated paneer cubes onto skewers. Grill the paneer skewers over medium-high heat, turning occasionally, until charred and cooked through, about 8-10 minutes.

In a large bowl, combine the grilled vegetables, zucchini noodles, garlic, ginger, lemon juice, tomato paste, cilantro, and a drizzle of olive oil. Toss to coat.

Serve the grilled paneer tikka alongside the spiced grilled vegetables and zucchini noodle salad.