Ingredients:

  • 1/2 cup thick Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 1 tbsp gram flour (besan)
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • 1 tsp ground ginger
  • 1 tsp garlic paste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 14 oz paneer, cut into 1-inch cubes
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large green bell pepper, cut into 1-inch squares
  • 1 medium red onion, cut into 1-inch petals
  • 1 cup zucchini, sliced into thick half-moons
  • 2 tbsp high-smoke point oil

Instructions:

  1. In a large bowl, whisk together Greek yogurt, lemon juice, vegetable oil, and gram flour until velvety and smooth.
  2. Stir in the smoked paprika, garam masala, ground ginger, garlic paste, salt, and black pepper.
  3. Toss the paneer cubes and chopped vegetables into the bowl and fold gently until every piece is heavily coated.
  4. Allow the mixture to marinate at room temperature for 30 minutes.
  5. Heat a cast iron grill pan or outdoor grill over medium-high heat until water evaporates instantly on contact.
  6. Lightly brush the grill surface with high-smoke point oil to prevent sticking.
  7. Place paneer and vegetables on the grill and sear quickly over high heat to achieve dark brown char marks while keeping the interior soft.