Paneer Tikkawith Tomato Jam


Serve these sous vide spiced cheese-and-vegetable skewers for a casual grilled appetizer.


Paneer Tikka

2 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1⁄2 Tbsp Kashmiri chili powder
1⁄2 Tbsp Amchoor (dry mango powder)
1⁄2 Tbsp ground fennel seeds
1 tsp fresh ginger-garlic paste
1 Tbsp lemon juice
1⁄2 C plain yogurt
Salt and pepper, to taste
3 lbs paneer, cubed
3 red bell peppers, chopped into 1-inch cubes
3 green bell peppers, chopped into 1-inch cubes
1 red onion, chopped into 1-inch cubes

Tomato Jam

2 C tomatoes, cored and chopped
1 jalapeño, sliced
6 cloves garlic, roasted
2 tsp yellow mustard
1⁄2 C rice wine vinegar
1⁄2 C sugar
3 tsp lemon zest
1 Tbsp pectin



  • Sous vide circulator
  • Container for water bath
  • Sous vide pouches
  • Vacuum sealer
  • Mixing bowl
  • Whisk
  • Food processor
  • Skewers
  • Grill


Prepping time: 45 minutes / Cooking time: 5 minutes / Sous vide cooking time: 6 hours, 30 minutes




For the Paneer Tikka:

  1. In a large mixing bowl, combine all the ingredients up to and including salt and pepper and whisk for the marinade.
  2. Add the cubed paneer, bell peppers, and onion. Gently mix all the pieces until evenly coated.
  3. Place the mixture in a large sous vide pouch, gently spreading into an even layer. Seal and marinate for 4 hours.
  4. Set circulator to 141°F (61°C). Cook in water bath for 1 hour.
  5. After cooking, remove the pouch and allow to rest at room temperature for 15 minutes. Cool in an ice bath.

For the Tomato Jam:

  1. Set circulator to 181°F (83°C). In a large sous vide pouch, add all of the ingredients and seal. Cook for 1 hour and 30 minutes.
  2. Open the pouch and transfer to a food processor while still hot. Blend for about 1 or 2 minutes to produce a jam texture that is mostly smooth with some chunks.

To Serve:

  1. Open the pouch and place the paneer and vegetables on skewers, alternating each piece of paneer with 2 pieces of vegetables. Try to make sure you have even distribution of the cheese and vegetables on the skewers.
  2. Grill on a hot grill, about 3 minutes.
  3. Serve on skewers. Spoon jam into a small dish and serve as a dipping sauce.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.

Buy the Magazine

Buy Now

Dedicated to the Art & Science of Sous Vide

The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.