Name: Paneer Tikka
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g Paneer (Firm Cottage Cheese); 1 cup Greek Yogurt (Hung Curd); 2 tbsp Gram Flour (Besan); 1 tbsp Ginger-Garlic Paste; 2 tsp Kashmiri Red Chili Powder; 1 tsp Garam Masala; 1 tsp Chaat Masala; 1 tbsp Kasuri Methi (Dried Fenugreek); 1 tbsp Lemon Juice; 2 tbsp Mustard Oil; 1 large Bell Pepper (cubed); 1 large Red Onion (cubed)

Appetizers & Starters

Paneer Tikka

Succulent cubes of paneer are marinated in a robust, spiced yogurt blend and roasted until beautifully charred. This classic Indian appetizer offers a perfect balance of smoky, tangy, and spicy flavors that melt in your mouth.

Prep

20m

Cook

15m

Serves

Calories

310kcal

Qty	Ingredient
500 g 500 g	Paneer (Firm Cottage Cheese)
1 cup 240 ml	Greek Yogurt (Hung Curd)
2 tbsp 15 g	Gram Flour (Besan)
1 tbsp 15 g	Ginger-Garlic Paste
2 tsp 10 g	Kashmiri Red Chili Powder
1 tsp 5 g	Garam Masala
1 tsp 5 g	Chaat Masala
1 tbsp 2 g	Kasuri Methi (Dried Fenugreek)
1 tbsp 15 ml	Lemon Juice
2 tbsp 30 ml	Mustard Oil
1 large 150 g	Bell Pepper (cubed)
1 large 100 g	Red Onion (cubed)

2 Method

Step 1. In a large mixing bowl, whisk together the thick yogurt, gram flour, ginger-garlic paste, and all dry spices until smooth.

Step 2. Heat the mustard oil until smoking point, then carefully pour it into the marinade and whisk again to emulsify.

Step 3. Gently fold in the paneer cubes, bell peppers, and onions, ensuring every piece is coated thoroughly. Let it marinate for at least 30 minutes.

Step 4. Preheat your oven or air fryer to 400°F (200°C). If using an oven, line a baking tray with parchment paper.

Step 5. Thread the paneer and vegetables onto skewers, alternating between cheese and veggies.

Step 6. Place skewers on the tray and bake for 12-15 minutes, turning halfway through, until the edges are slightly charred.

Step 7. Garnish with a squeeze of lemon and a sprinkle of chaat masala before serving with green chutney.

·
Use hung curd or very thick Greek yogurt to ensure the marinade sticks to the paneer.
·
To achieve a smoky flavor without a tandoor, place a piece of burning charcoal in a small bowl inside the marinade container and cover for 5 minutes.
·
Do not overcook the paneer as it will become rubbery and lose its softness.
·
Always soak wooden skewers in water for 30 minutes before use to prevent burning.

? FAQ

Can I make Paneer Tikka on a stovetop?

Yes, you can use a non-stick tawa or grill pan over medium-high heat with a little oil until all sides are browned.

How do I make the paneer soft?

Do not over-bake it. If the paneer is very cold, soak it in warm water for 10 minutes before marinating.

Is Paneer Tikka gluten-free?

Yes, this recipe uses gram flour (besan), which is naturally gluten-free.

What is a good substitute for mustard oil?

You can use any neutral vegetable oil, though mustard oil provides the most authentic pungent flavor.

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Ahara

Paneer Tikka

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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