Air Fryer Paneer Tikka and Peppers

• 130 g (130 g paneer cheese, cut into 2.5 cm cubes) — Plain paneer cheese
• 150 g (150 g red bell pepper, cut into 2.5 cm pieces) — Raw red bell pepper
• 60 g (1/4 cup (60 g) plain nonfat Greek yogurt) — Plain nonfat Greek yogurt
• 3 g (1 1/2 tsp (3 g) garam masala) — Garam masala
• 4 g (1 tsp (4 g) avocado oil) — Avocado oil

Method

1. 1Preheat the air fryerPreheat a clean 5-quart air fryer to 390°F (199°C) for 3 minutes.3 min · 390°FLook for: The basket is fully hot before coated paneer enters.Safety: Use the basket handle and avoid the heating element. The quoted total time includes this preheat and assumes one batch in the declared basket.
2. 2Cut paneer and pepperCut paneer and seeded red pepper into uniform 2.5 cm pieces.1 min 30 secLook for: Paneer and pepper pieces are close to the same size and no pepper seeds remain.Safety: Use a stable board and clean knife.
3. 3Mix the tikka coatingWhisk the Greek yogurt, garam masala, and avocado oil until the coating is smooth and evenly brown-red.45 secLook for: No dry garam masala clump or oil streak remains.Safety: Declare milk and keep yogurt chilled until use.
4. 4Coat paneer and pepperFold paneer and pepper through the tikka yogurt until every surface has a thin coating; do not rest or marinate.45 secLook for: Each piece is evenly coated and no thick yogurt mound remains.Safety: The recipe's twenty minutes include all preparation; no advance marinating is required.
5. 5Air-fry and turnSpread paneer and pepper in one layer and air-fry at 390°F (199°C) for 10 minutes, turning the pieces after 6 minutes.10 min · 390°FLook for: Paneer has browned corners and pepper has blistered tender edges.Safety: The stated time assumes a 5-quart basket; smaller baskets require two batches.
6. 6Rest and serveRest the basket contents for 2 minutes, loosen any paneer gently with a spatula, and plate the complete serving.2 min 15 secLook for: The tikka coating is set and lightly charred without wet yogurt patches.Safety: Handle the hot basket with mitts and refrigerate leftovers within 2 hours.