Paneer Tikka


For Marination
  • 250g yoghurt
  • 3 tablespoon roasted gram flour/besan
  • 2 teaspoon kashmiri red chilli powder
  • ¼ teaspoon turmeric powder/haldi
  • ½ teaspoon dry mango powder/amchoor powder
  • ½ teaspoon carom seeds/ ajwain
  • 1 tablespoon lemon juice
  • 2 tablespoons ginger garlic paste
  • salt to taste
  • ¼ teaspoon garam masala
  • 1 tablespoon dry kasuri methi
  • 2 tablespoons mustard oil
  • ½ cup onions diced
  • ½ cup capsicum diced
  • ½ cup red bell peppers diced
  • ½ cup yellow bell peppers diced
  • 400g cottage cheese/paneer
For Tikka
  • 2 tablespoons mustard oil
  • 2 tablespoons butter

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. To prepare the marination in a large bowl add yoghurt, roasted gram flour, ginger garlic paste, mustard oil, carom seeds, lemon juice, salt and all the dried spices. Mix until well combined. The consistency will be thick and not very runny.
  2. Now add the diced onions, capsicum and bell peppers along with the paneer and gently mix till everything is well coated.
  3. Let it rest for 15 minutes.
  4. Now take wooden or metal skewers and arrange onion, bell peppers and paneer, repeat the same depending on how big the skewers are. Similarly make the rest of them.
  5. Heat a grill pan or a tawa and add mustard oil. Once the oil turns hot add butter and let it melt.
  6. Now add the paneer tikkas and grill them from all the 4 sides for 4-5 minutes each on medium flame or until they get a nice brown colour.
  7. Serve them hot with green chutney and onions.

Recipe Notes

  • Make sure the marinate is not very thin else it wont stick to the vegetables and paneer.
  • While arranging the skewers make sure you press the vegetables and paneer together else when you will cook them, they will keep rotating.
  • Mustard oil gives a very nice flavour to these paneer tikkas but if you do not like it then you can use any other flavourless oil like canola or sunflower.
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