Paneer Tikka - Pan Roasted
For Marinade
Main Ingredients
For Roasting & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Marinade Base
In a clear glass bowl, add 1/2 cup of thick curd/yogurt. Then add 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/8 tsp carom seeds (ajwain), 1 tsp oil, 1 tsp ginger garlic paste, and salt to taste. Squeeze the juice of half a lemon into the bowl.
Mix the Marinade
Using a spoon, thoroughly mix all the added spices and ingredients with the curd until a smooth, well-combined marinade paste is formed.
Add Besan and Mix
Add 1 1/2 tsp of besan (gram flour) to the marinade mixture. Mix well again until the besan is fully incorporated and the marinade is smooth and slightly thickened.
Add Paneer and Vegetables
Add 1/2 onion, 1/2 each of yellow, red, and green cubed capsicum, and 250g of paneer (cottage cheese) cubes into the bowl with the marinade.
Coat and Marinate
Gently mix the paneer and vegetables with the marinade using a spoon or your hands, ensuring every piece is thoroughly coated. the mixture and refrigerate for to allow the flavors to meld.
Skewer the Ingredients
After marination, take wooden skewers. Arrange the paneer and vegetables alternately on the skewers. Typically, place 2 paneer cubes per skewer, alternating with 2-3 pieces of vegetables (capsicum and onion). Repeat the process for all the paneer and vegetables.
Roast on Hot Tawa
Heat a tawa (flat griddle) on a medium flame. Once hot, place the prepared paneer tikka skewers on the tawa. Drizzle about 1 tsp of oil over the skewers.
Cook Evenly
Roast the paneer tikka on medium flame. Rotate the skewers often to ensure all sides of the paneer and vegetables cook evenly and develop a golden brown, slightly charred appearance. Continue roasting until cooked through and nicely browned.
Garnish and Serve
Once the paneer tikka is cooked, remove the skewers from the tawa and place them on a serving plate. Sprinkle some chaat masala over the hot paneer tikka for an extra tangy flavor.
Enjoy Your Paneer Tikka
The delicious pan-roasted paneer tikka is now ready to be enjoyed as an appetizer or snack.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
Plan Ahead
Complete this step earlier to save time later.
- View Step 5Coat and Marinate30 minutes
Gently mix the paneer and vegetables with the marinade using a spoon or your hands, ensuring every piece is thoroughly coated. Marinate the mixture and refrigerate for 30 minutes to allow the flavors to meld.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Marinate the mixture and refrigerate for 30 minutes to allow the flavors to meld.
Variations
Simple ways to adapt this recipe.
- Add other vegetables like cherry tomatoes or mushroomsCustomise
- Adjust the spice levels according
Adjust the spice levels according to your preference by increasing or decreasing red chilli powder.
- For a smoky flavorPreparation tip
You can grill the paneer tikka over an open flame or in an oven.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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