Prep: 10 mins (plus 20 to 30 mins marinating) · Cook: 10 mins · Serves: 4 · Vegetarian, gluten-free

The dish Neetu makes when she wants tikka without firing up the grill or the oven. Just paneer, a quick chutney marinade, and a hot tawa on the hob. The Chilli Chutney does the heavy lifting on flavour, the spices fill it out, and ten minutes of marinating gets you most of the way there. Twenty if you can spare it.

Why you'll love this

• One pan, no oven, no grill

• Ready in 30 minutes including marinating

• Vegetarian and naturally gluten-free

• Works with paneer, chicken or cauliflower

• Big flavour from a short ingredient list

Ingredients

Main

• 1½ cups paneer, cut into cubes

• 1 tbsp olive oil

• Oil for greasing and cooking

Spices

• 1 tsp garlic powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• ¼ tsp turmeric powder

• Salt, to taste

The Mama Sood's bit

• 1 tbsp Mama Sood's Chilli Chutney

To serve

• Rice

• Salad

• Extra chutney on the side

Method

• Cut the paneer into cubes and place on a large plate. Make a space in the middle and add the Chilli Chutney, garlic powder, cumin, coriander, turmeric, olive oil and salt. Mix into a smooth marinade.

• Turn the paneer gently through the marinade until every cube is coated. Set aside for 20 to 30 minutes.

• Heat a non-stick tawa or griddle over a medium heat and grease with a little oil. Lay the paneer cubes on, leaving a bit of space between them, and cook for a couple of minutes on each side until golden brown. Use a little extra oil as needed and turn carefully so the cubes hold their shape.

• Cook the rest of the paneer in batches the same way.

• Serve hot with rice, a fresh salad and a spoon of chutney on the side.

Serving suggestion Pile onto basmati rice with a green salad and extra chutney for a proper plate. Wrap into roti with sliced onions and yoghurt for a quick lunch. Or thread onto skewers after marinating and serve as a sharing starter.

Mama's tip Don't crowd the tawa. Paneer wants space and a steady medium heat. Cubes piled on top of each other steam instead of colour, and the marinade slides off before it has a chance to char. Cook in batches, take your time, and you'll get that proper golden crust on every side.

About the chutney Mama Sood's Chilli Chutney is the flavour engine here. One tablespoon stirred into the marinade gives you fresh green chilli, coriander and a sharp, herby heat that coats the paneer evenly. The dry spices fill out the warmth, but the chutney is what makes the dish taste like tikka instead of just spiced cheese.