How To Make Paneer Tikka At Home – Indian Vegetarian Recipe

See Recipe In हिन्दी (Hindi)

Perhaps paneer tikka is my most favourite☺ paneer recipe. I ♥ love eating out paneer tikka in restaurants.

Generally, we need tandoor to make paneer tikka but here in this recipe i am going to show you how you can make it on tava without oven also. It’s a very popular tandoor snacks recipe in India. 

You may also like : Paneer Tikka, Matar Paneer, Paneer Butter Masala, Palak paneer, Kadai Paneer, etc.

I am showing you today the recipe of Paneer tikka dry and not paneer tikka masala. Paneer tikka is generally dry whereas paneer tikka masala serves with gravy.

Don’t worry, if you are new to Indian food. Paneer tikka is actually, marinated paneer or cottage cheese cubes. These generally grilled or baked in oven or tandoor with a stick pierced into them in arranged manner. This is much like chicken tikka which is made from chicken pieces and other veggies. This is actually a vegetarian form of chicken tikka recipe.

Vegetable recipes you may like: Dum Aloo Recipe, Mixed Vegetable, Paneer Butter Masala, Turai Chana Dal, Papad Mangodi Kadhi(Curry), etc

One great thing about making paneer tikka in tandoor, is that it gives it a nice charcoal flavor, as smoke from tandoor just brushes it.You will find this paneer tikka even more tastier than what’s being served in restaurants.

Today is Makar Sankranti and this chilli winter winds are asking me to make this today. You can surely make paneer tikka on any occasion and serve it in parties as starters or appetizers.

I like naan or jeera rice after paneer tikka. You can also make lahsun ki chutney alongside this recipe to make it even more tastier ans spicy.

Paneer Tikka Recipe Video in Hindi

Paneer Recipe - Paneer Tikka Recipe - Indian Vegetarian Recipe

Paneer Tikka recipe is a vegetarian recipe.

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Course: Breakfast

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Calories: 390kcal

Author: Reshu Drolia

Ingredients

• 400 grams Paneer
• 1 cup hung curd
• 1 medium sized red bell pepper
• 1 medium sized yellow bell pepper
• 1 medium sized green capsicum
• 1 medium sized Onion
• 1 tsp ginger garlic paste
• 3/4 tsp kasuri methi
• 1 tsp Chaat masala
• 1 tsp Kashmiri red chilly powder
• 1/4 tsp Turmeric powder
• ½ tsp Black pepper powder
• 1/2 tsp Garam masala
• 1 tsp lemon juice
• Salt to taste
• 1 tbsp Oil
• 1 tbsp butter

Instructions

• Prepare by cutting paneer, capsicum, onion into squares, cubes or rectangles.
• Dice the bell pepper into square shape.
• Prepareyour hung curd.
• Now make paneer tikka by taking thick yogurt/ hung curd in a bowl and add all the spices (Kashmiri red chilly powder, turmeric powder, black pepper powder, garam masala, salt to taste, ginger garlic paste, lemon juice, kasuri methi, chaat masala) and whisk it well until smooth and ready
• Add paneer slices and all the diced vegetables to the prepared marinade and mix it very gently.
• Keep it in a fridge and let the paneer, chopped veggies marinade for 45 minutes to 2 hrs.
• Take a skewer or tooth pick and arrange alternately paneer cubes, red bell pepper, yellow bell pepper, onion and then green bell pepper.
• Arrange paneer and chopped veggies as per your choice on skewer or small wooden tooth pick.
• Heat oil and butter in a non-stick pan, once the oil becomes medium hot, put skewered paneer and veggies and shallow fry it on medium flame.
• Cook it until it gets light brown. It takes around 6-7 minutes

Notes

You can also add deseeded tomato, baby corn to make paneer tikka.
Kashmiri red chilly powder is not spicy so you can also add more Kashmiri red chilly powder for nice red colour .
Leave the paneer and veggies for 3 hrs or overnite for marination as all the flavors get blended well and gives nice taste.

Nutrition

Serving: 1Serve | Calories: 390kcal | Carbohydrates: 5g | Protein: 16g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 90mg | Potassium: 108mg | Sugar: 2g | Vitamin A: 7% | Vitamin C: 1.9% | Calcium: 55.4% | Iron: 1%

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How to make paneer tikka:

Preparation of paneer and veggies:

• Cut paneer into 1 inch squares, cubes or rectangles and into ½ inch thickness.
• Take onion, cut into halves and take out each layer one by one.
• Dice the bell pepper into square shape.

How to make hung curd:

• To make hung curd put the curd in a strainer and keep a bowl under the strainer to collect the liquid. Keep yogurt with strainer for an hour, so that all liquid separates from the curd. After an hour you get a thick cheese like curd, called hung curd.

Making paneer tikka:

• First take thick yogurt/hung curd in a bowl and add all the spices (Kashmiri red chilly powder, turmeric powder, black pepper powder, garam masala, salt to taste, ginger garlic paste, lemon juice, kasuri methi, chaat masala) and whisk it well until smooth. Marinade is ready

• Add paneer slices all the diced vegetables (capsicum and onion) to the prepared marinade and mix it very gently with your hands or spoon, so that paneer slices does not get break. Coat the paneer and veggies evenly with the marinade.

• Cover the bowl with a plate or plastic wrap & keep it in a fridge and let the paneer & chopped veggies marinade for 45 minutes to 2 hrs. If you have much time, then keep it in a refrigerator for overnight.

• Take a skewer or tooth pick and arrange alternately paneer cubes, red bell pepper, yellow bell pepper, onion and then green bell pepper. Arrange paneer and chopped veggies as per your choice on skewer or small wooden tooth pick.

• Heat oil and butter in a non-stick pan, once the oil becomes medium hot, put skewered paneer and veggies and shallow fry it on medium flame.

• When one side gets light brown, gently turn the skewer or tooth pick and cook from other side too. This way cooks each side of paneer tikka by turning the skewers/tooth pick all around. It takes around 6-7 minutes

Second method of making paneer tikka:

• You can also place the marinade veggies and paneer separately on greased non-stick pan and cook on medium flame till it turns golden brown from both the sides. Take them out on an absorbent paper to remove excess oil.

• Remove them to a plate and arrange the fried paneer and veggies onto a skewer/ tooth pick. You can aslo serve paneer tikka without skewering the veggies and paneer.

• Arrange them in a serving plate Sprinkle some chaat masala, lemon juice and serve the paneer tikka hot or warm with thinly sliced Onion lemon salad and mint yogurt chutney.

See Recipe In हिन्दी (Hindi)