Tomato and Paneer Tikka

Tomato and Paneer Tikka

Cooking time


Combine mustard seeds, cumin seeds, turmeric, chilli powder and extra virgin olive oil in a large bowl.

Drizzle paneer, capsicums, tomatoes and onion with spice mixture; toss gently to coat. Season well. Stand for 10 minutes.

Cook paneer on a heated grill plate (or grill pan or barbecue) for 2 minutes each side or until grill marks appear. Transfer to a plate. Cook tomatoes on grill plate for 4 minutes, turning regularly. Add onion and capsicums; cook for 5 minutes, turning regularly, or until all vegetables are tender and grill marks appear.

Toss curry leaf sprigs in any remaining spice oil; cook on heated grill plate until crisp. Serve paneer and vegetables topped with curry leaves and with roti and yoghurt.

Ingredients Chevron Icon

2 teaspoons brown mustard seeds

2 teaspoons cumin seeds

2 teaspoons ground turmeric

1 teaspoon kashmiri chilli powder

½ cup (125ml) Cobram Estate extra virgin olive oil

2 x 200g (6½oz) blocks paneer cheese

175g (5½oz) vine sweet mini capsicums

(bell peppers), large ones halved lengthways

250g (8oz) cherry truss tomatoes

1 medium red onion (170g), cut into 8 wedges

4 fresh curry leaf sprigs

roti and greek yoghurt, to serve