Charred, spice-crusted paneer and sweet peppers nestled in crisp butter lettuce with a bright cilantro-yogurt sauce; handheld, savory, and protein-forward with fresh, cooling accents.
Charred Paneer Bites in Butter Lettuce
Smoky, spice-crusted paneer and sweet charred peppers tucked into crisp butter lettuce make a quick, protein-forward handheld that’s bright, satisfying, and weeknight-ready.
Think of these as mini, Indian-inspired wraps that stay light without skimping on protein. Cubes of paneer get a yogurt-spice bath so they brown with a caramelized, crusty edge—smoky paprika and warm garam masala cut through the creaminess—while a cooling cilantro-yogurt sauce and lemon brighten every bite. The contrast between the seared, savory paneer and the crisp, cool butter lettuce is what keeps these from feeling heavy.
A couple of simple prep moves make a big difference: press the paneer between paper towels to remove excess moisture so it sears instead of steams, then toss it in a quick yogurt marinade for 20–30 minutes so the spices cling and the interior stays tender. While it marinates, cut the red pepper and onion for a quick char in a hot skillet; their sweet, blistered edges add texture and balance the tangy sauce and fresh cucumber and tomato slices. Everything cooks in about 12 minutes, so this comes together fast once the prep is done.
These lettuce cups are built for flexibility—marinate the paneer in the morning, roast the peppers ahead, or grill everything outdoors for a summer twist. Serve with extra cilantro-yogurt for dunking, finish with a squeeze of lemon and a sprinkle of flaky salt, and hand them around for a casual dinner or a protein-packed party appetizer.
Ingredients
How to Make Loaded Paneer Tikka Lettuce Cups
- Press excess moisture from the paneer with paper towels, then cut into 1-inch cubes and place in a medium bowl.
- Make the marinade by stirring together 1/2 cup of the Greek yogurt, juice of half the lemon, grated ginger, minced garlic, garam masala, ground cumin, smoked paprika, turmeric, chili powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil; add the paneer and toss to coat, then refrigerate for 20–30 minutes.
- While the paneer marinates, core and cut the red bell pepper and red onion into 1-inch pieces, thinly slice the cucumber, halve the cherry tomatoes, separate the butter lettuce into individual leaves, and roughly chop the cilantro.
- Heat a large nonstick skillet or grill pan over medium-high heat and add the remaining 1 tbsp olive oil; add the bell pepper and onion and cook, stirring occasionally, until lightly charred and beginning to soften, about 4–5 minutes.
- Push the vegetables to the side of the pan, add the marinated paneer cubes in a single layer and sear 2–3 minutes per side until golden and slightly charred; stir everything together for 1 minute to combine flavors, then remove from heat.
- Whisk together the remaining 1/4 cup Greek yogurt with the chopped cilantro, a squeeze of the remaining lemon, a pinch of salt and pepper to make a quick yogurt-mint style sauce (adjust seasoning to taste).
- To assemble, place 2–3 lettuce leaves per person on a platter, spoon equal portions of paneer and charred peppers into each leaf, top with cucumber slices and cherry tomato halves, drizzle with the cilantro-yogurt sauce, garnish with extra cilantro and a squeeze of lemon, and serve immediately.
Recipe Card
Loaded Paneer Tikka Lettuce Cups
Charred, spice-crusted paneer and sweet peppers nestled in crisp butter lettuce with a bright cilantro-yogurt sauce; handheld, savory, and protein-forward with fresh, cooling accents.
- Prep
- 30 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- Press excess moisture from the paneer with paper towels, then cut into 1-inch cubes and place in a medium bowl.
- Make the marinade by stirring together 1/2 cup of the Greek yogurt, juice of half the lemon, grated ginger, minced garlic, garam masala, ground cumin, smoked paprika, turmeric, chili powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil; add the paneer and toss to coat, then refrigerate for 20–30 minutes.
- While the paneer marinates, core and cut the red bell pepper and red onion into 1-inch pieces, thinly slice the cucumber, halve the cherry tomatoes, separate the butter lettuce into individual leaves, and roughly chop the cilantro.
- Heat a large nonstick skillet or grill pan over medium-high heat and add the remaining 1 tbsp olive oil; add the bell pepper and onion and cook, stirring occasionally, until lightly charred and beginning to soften, about 4–5 minutes.
- Push the vegetables to the side of the pan, add the marinated paneer cubes in a single layer and sear 2–3 minutes per side until golden and slightly charred; stir everything together for 1 minute to combine flavors, then remove from heat.
- Whisk together the remaining 1/4 cup Greek yogurt with the chopped cilantro, a squeeze of the remaining lemon, a pinch of salt and pepper to make a quick yogurt-mint style sauce (adjust seasoning to taste).
- To assemble, place 2–3 lettuce leaves per person on a platter, spoon equal portions of paneer and charred peppers into each leaf, top with cucumber slices and cherry tomato halves, drizzle with the cilantro-yogurt sauce, garnish with extra cilantro and a squeeze of lemon, and serve immediately.
Nutrition
- Carbohydrates
- 9
- Saturated Fat
- 16
- Sodium
- 650
- Fiber
- 2
- Unsaturated Fat
- 16
- Protein
- 26
- Fat
- 32
- Cholesterol
- 70
- Trans Fat
- 0
- Calories
- 430
- Sugar
- 5