Chana Chaat
Tangy street-style Chana Chaat with Zeliva Chaat Masala — zero cooking, done in 10 minutes.
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Paneer Tikka
Thick paneer cubes marinated in Zeliva-spiced yoghurt and grilled to smoky, charred perfection — ready in under 25 minutes.
Ingredients
- 400g Paneer — cut into thick cubes
- 1 Bell pepper (capsicum) — cubed
- 1 Onion — cubed
- 1 cup Thick yoghurt — hung or strained
- 2 tsp Zeliva Kashmiri Chilli Powder
- 1 tsp Zeliva Garam Masala
- 1 tsp Zeliva Chaat Masala (for sprinkling)
- 1 tbsp Ginger-garlic paste
- 1 tbsp Lemon juice
- 2 tbsp Oil
- 1/2 tsp Turmeric Powder
- Salt to taste
- Mint chutney — to serve
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Make The Marinade
Whisk together hung yoghurt, Zeliva Kashmiri Chilli Powder, Zeliva Garam Masala, turmeric, ginger-garlic paste, lemon juice, oil, and salt in a large bowl. The marinade should be thick enough to coat the paneer without dripping.
2
Marinate The Paneer
Add paneer cubes, capsicum, and onion to the marinade. Toss gently to coat everything thoroughly. Cover and marinate for at least 20 minutes (up to 4 hours in the fridge for deeper flavour). Thread onto skewers alternating paneer, capsicum, and onion.
3
Grill On High Heat
Heat a grill pan or tawa on the highest heat setting. Brush lightly with oil. Place the skewers and cook without moving for 2u20133 minutes to develop char marks. Turn and grill all sides until you have beautiful golden-black char marks all over.
4
Serve Hot
Remove from heat immediately. Sprinkle generously with Zeliva Chaat Masala and a squeeze of lemon. Serve with mint-coriander chutney, sliced raw onion rings, and lemon wedges. Best eaten immediately while still hot and sizzling.
