PANEER TIKKA
Jump to RecipePaneer tikka is a popular North Indian vegetarian appetizer made with cubes of PANEER (Indian cottage cheese) and vegetables marinated in spiced yogurt and grilled. Traditionally, it is cooked on a tandoor (cylindrical clay oven) over high heat for a distinct smoky flavour. It can also be easily prepared with an oven, air fryer or on a stovetop flat skillet or grill pan.
Paneer tikka features a smoky, charred and tangy exterior with a soft, juicy interior. It is usually served hot with GREEN CHUTNEY, tandoori chutney, tandoori salad or lemon wedges. It can also be used as a base filling for wraps/rolls or added to a spiced gravy to make paneer tikka masala.
ABOUT THE RECIPE:
Paneer and vegetables are typically skewered for this recipe. Either metal skewers or wooden skewers can be used for this recipe. Metal skewers are commonly used while cooking them in oven or over direct flame. Wooden skewers are commonly preferred while cooking them in air fryer or on flat skillet/grill pan.
I usually make this recipe on a stove, over direct flame. This gives the required natural smoky flavour with charred exterior for this recipe. It can also be made using an air fryer or oven. With air fryer, it can be cooked at 200 C for about 10 to 12 minutes, turning/shaking halfway through. And with oven, bake them at 220 C for about 15 to 20 minutes, turning once halfway.
INGREDIENTS FOR PANEER TIKKA:
- PANEER (CUBES) – 200 GMS
- ONION (PETALS) – 10~15 PIECES
- CAPSICUM (SQUARE PIECES) – 10~15 PIECES
- TOMATO (SQUARE PIECES) – 10~15 PIECES
- HUNG CURD OR YOGURT – 1/2 CUP
- CHILLY POWDER – 1 TBSP
- CUMIN POWDER – 1/2 TSP
- GARAM MASALA – 1/2 TSP
- GINGER GARLIC PASTE – 1 TSP
- SALT – AS REQUIRED
- LEMON JUICE – 1 TSP
- OIL – 2 TBSP
- KASURI METHI – 1 TBSP
HOW TO MAKE PANEER TIKKA:
- To make hung curd, add the curd to a strainer, and place a bowl underneath it. Let it rest for about 60 minutes. The water from the curd will be collected in the bowl, yielding a thick curd.
- Add the hung curd, chilly powder, garam masala, cumin powder, ginger garlic paste, salt, lemon juice and kasuri methi to a bowl and mix everything well.
- Also, add the cubed paneer and the vegetables to it and coat them really well with the prepared masala.
- I’ve marinated the vegetables and the paneer separately for convenience. But, it can also be kept in the same bowl.
- Once they are coated really well with the masala prepared, cover it and keep it in the refrigerator for about 30 minutes.
- After about 30 minutes, remove it from the refrigerator and add the paneer and the vegetables to the skewers as shown in the image below.
- For frying them on a tawa or grill pan, heat the pan and add 1 tbsp of oil to it.
- Once the oil is heated, place the skewers over it. Flip them on definite intervals, and cook it until it changes color on all sides.
- Once it changes color, transfer it to a plate.
- For cooking them over direct flame, keep a grill roaster on the direct flame, and then place the skewer over it.
- Turn them at definite intervals, and cook it until they have a charred exterior. Brush little oil over them while they cook.
- Once they have charred exterior on all sides, transfer it to a plate.
- Using a fork or skewer remover, remove the cooked paneer and vegetables from the skewers. Sprinkle chaat masala on top (optional).
YUMMY AND DELICIOUS PANEER TIKKA IS READY.
SERVE IT HOT WITH GREEN CHUTNEY, SALAD OR LEMON WEDGES.
I HAD PANEER TIKKA WITH MINT-CORIANDER YOGURT DIP AND TANDOORI STARTER SIDE SALAD.
VARIATIONS:
- Chaat masala is usually added to the masala while marination. But, I usually sprinkle it on top, after cooking, which is completely optional. This chaat masala gives a bold flavour to the recipe. It can either be added to the masala or sprinkled on top of the cooked paneer.
- Hung curd can also be replaced with yoghurt.
- Yellow and red bell peppers can also be used.
PRO TIPS:
- Do not use regular curd. Regular curd has high water content, which might make the masala watery.
- Marinate it for at least 30 minutes for tender and juicy paneer.
- Metal or wooden skewers can be used for this recipe. Soak the wooden skewers in water for at least 15 to 20 minutes before usage. This prevents the skewers from burning.
- Oil is usually added along with the masala. But, for cooking it on direct flame, do not add oil to the masala. Adding oil to the masala makes it drip a lot while cooking, spoiling the burner. Brushing oil while cooking is a better choice.
PANEER TIKKA
Course: APPETIZERCuisine: INDIAN, NORTH INDIAN3~4
servings10
minutes20
minutes250
kcalPaneer tikka is a popular North Indian vegetarian appetizer made with cubes of PANEER (Indian cottage cheese) and vegetables marinated in spiced yogurt and grilled. Traditionally, it is cooked on a tandoor (cylindrical clay oven) over high heat for a distinct smoky flavour. It can also be easily prepared with an oven, air fryer or on a stovetop flat skillet or grill pan.
Paneer tikka features a smoky, charred and tangy exterior with a soft, juicy interior. It is usually served hot with GREEN CHUTNEY, tandoori chutney, tandoori salad or lemon wedges. It can also be used as a base filling for wraps/rolls or added to a spiced gravy to make paneer tikka masala.
Ingredients
PANEER (CUBES) – 200 GMS
ONION (PETALS) – 10~15 PIECES
CAPSICUM (SQUARE PIECES) – 10~15 PIECES
TOMATO (SQUARE PIECES) – 10~15 PIECES
HUNG CURD OR YOGURT – 1/2 CUP
CHILLY POWDER – 1 TBSP
CUMIN POWDER – 1/2 TSP
GARAM MASALA – 1/2 TSP
GINGER GARLIC PASTE – 1 TSP
SALT – AS REQUIRED
LEMON JUICE – 1 TSP
OIL – 2 TBSP
KASURI METHI – 1 TBSP
Directions
- To make hung curd, add the curd to a strainer, and place a bowl underneath it. Let it rest for about 60 minutes. The water from the curd will be collected in the bowl, yielding a thick curd.
- Add the hung curd, chilly powder, garam masala, cumin powder, ginger garlic paste, salt, lemon juice and kasuri methi to a bowl and mix everything well.
- Also, add the cubed paneer and the vegetables to it and coat them really well with the prepared masala.
- I’ve marinated the vegetables and the paneer separately for convenience. But, it can also be kept in the same bowl.
- Once they are coated really well with the masala prepared, cover it and keep it in the refrigerator for about 30 minutes.
- After about 30 minutes, remove it from the refrigerator and add the paneer and the vegetables to the skewers.
- For frying them on a tawa or grill pan, heat the pan and add 1 tbsp of oil to it.
- Once the oil is heated, place the skewers over it. Flip them on definite intervals, and cook it until it changes color on all sides.
- Once it changes color, transfer it to a plate.
- For cooking them over direct flame, keep a grill roaster on the direct flame, and then place the skewer over it.
- Turn them at definite intervals, and cook it until they have a charred exterior. Brush little oil over them while they cook.
- Once they have charred exterior on all sides, transfer it to a plate.
- Using a fork or skewer remover, remove the cooked paneer and vegetables from the skewers. Sprinkle chaat masala on top (optional).
- YUMMY AND DELICIOUS PANEER TIKKA IS READY.
Notes
- VARIATIONS:
Chaat masala is usually added to the masala while marination. But, I usually sprinkle it on top, after cooking, which is completely optional. This chaat masala gives a bold flavour for the recipe. It can either be added to the masala or sprinkled on top of the cooked paneer.
Hung curd can also be replaced with yoghurt.
Yellow and red bell peppers can also be used.
PRO TIPS:
Do not use regular curd. Regular curd has high water content, which might make the masala watery.
Marinate it for at least 30 minutes for tender and juicy paneer.
Metal or wooden skewers can be used for this recipe. Soak the wooden skewers in water for at least 15 to 20 minutes before usage. This prevents the skewers from burning.
Oil is usually added along with the masala. But, for cooking it on direct flame, do not add oil to the masala. Adding oil to the masala makes it drip a lot while cooking, spoiling the burner. Brushing oil while cooking is a better choice.