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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Paneer Tikka Corn (mmc Special) Recipe

Paneer Tikka Corn (mmc Special) Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Paneer Tikka Corn (MMC Special) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian fresh cheese), cut into 1" cubes; 3 tbs plain yogurt (thick, whole-milk preferred); 1 tbs ginger-garlic paste; 1 tsp red chili powder (adjust to heat); 1 tsp chaat masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric powder; 1 tsp garam masala; 1 tbs lemon juice; 1 tsp salt; 1 tbs oil (neutral, for marinade); 2 cups sweet corn kernels (fresh or frozen, thawed); 1 tbs unsalted butter; 1 tbs olive oil (or neutral oil); 0.5 cup red onion, finely diced; 0.5 cup green bell pepper, finely diced; 1 piece green chili, finely chopped (optional); 0.5 tsp smoked paprika; 0.5 tsp cumin seeds; 0.5 tsp red chili flakes; 0.5 tsp dry mango powder (amchur) or extra lemon juice; 0.75 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbs fresh coriander (cilantro), chopped; 1 tsp butter or oil for finishing (optional); 2 piece lemon wedges; 0.5 tsp extra chaat masala for dusting; 2 tbs microgreens or extra chopped cilantro (optional)

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time35m

Serves3

Charred paneer with spicy corn.

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Ingredients

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Marinade & Paneer

14 1/8 oz (400 g) paneer (Indian fresh cheese), cut into 1" cubes

3 tbs plain yogurt (thick, whole-milk preferred)

1 tbs ginger-garlic paste

1 tsp red chili powder (adjust to heat)

1 tsp chaat masala

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp turmeric powder

1 tsp Garam masala

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tbs oil (neutral, for marinade)

Spicy Charred Corn Mix

2 cups sweet corn kernels (fresh or frozen, thawed)

1 tbs Unsalted butter

1 tbs olive oil (or neutral oil)

1/2 cup red onion, finely diced

1/2 cup green bell pepper, finely diced

1 piece green chili, finely chopped (optional)

1/2 tsp Smoked paprika

1/2 tsp cumin seeds

1/2 tsp Red chili flakes

1/2 tsp dry mango powder (amchur) or extra lemon juice

3/4 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

2 tbs fresh coriander (cilantro), chopped

Finishing & Garnish

1 tsp butter or oil for finishing (optional)

2 piece lemon wedges

1/2 tsp extra chaat masala for dusting

2 tbs microgreens or extra chopped cilantro (optional)

Method

Marinade & Paneer

Prepare marinade

In a medium bowl whisk together yogurt, ginger-garlic paste, red chili powder, chaat masala, ground cumin, ground coriander, turmeric, garam masala, lemon juice, salt and 1 tablespoon oil until smooth.

Marinate paneer

Add the 1" paneer cubes to the marinade and gently toss to coat all sides. Cover and refrigerate for at least 20 minutes (up to 2 hours). If using wooden skewers, soak them in water for 20 minutes first.

Char the paneer

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 teaspoon oil to the pan and arrange marinated paneer cubes in a single layer (do not overcrowd). Cook for 2-3 minutes per side until golden and charred spots appear. Alternatively, thread paneer onto skewers and broil/grill for 6-8 minutes, turning midway, until slightly charred. Remove to a plate and keep warm.

Spicy Charred Corn Mix

Sear the corn

Heat a large skillet or cast-iron pan over medium-high heat. Add butter and 1 tablespoon oil. Once hot and butter is foaming, add corn kernels in a single layer. Let them sit without stirring for 2 minutes so they develop charred brown spots. Stir and let cook another 2 minutes until a good portion of kernels have golden to dark-brown edges.

Add aromatics and spices

Push the corn slightly to the sides and add cumin seeds; when they sizzle (about 15–20 seconds) combine with the corn. Add diced red onion, diced green bell pepper and chopped green chili. Sauté for 2–3 minutes until the onion softens but still has a bite. Stir in smoked paprika, red chili flakes, dry mango powder (or extra lemon juice), salt and black pepper. Cook 1 minute to bloom the spices.

Combine & finish

Reduce heat to medium-low. Stir in chopped cilantro and taste; adjust salt, lemon or amchur as needed. If desired, add 1 teaspoon butter or oil for sheen. Keep warm.

Assembly & Garnish

Combine charred paneer and spicy corn: Add the charred paneer cubes to the pan with the spicy corn and gently fold to coat the paneer with the spiced corn mixture. Warm together for 1–2 minutes so flavors meld (do not overcook paneer).

Plate and garnish: Transfer to a serving platter. Sprinkle an extra 1/2 teaspoon chaat masala over the top, scatter remaining chopped cilantro or microgreens, and serve with lemon wedges.

Serving suggestions: Serve hot as an appetizer or light main with naan, paratha or steamed rice. Provide extra lemon wedges and a cooling yogurt-based dip if desired.