Paneer Pasanda Tikka
A royal appetizer where soft paneer triangles are stuffed with a rich filling of nuts and spices, marinated in a creamy yogurt blend, and pan-seared to golden perfection. A true crowd-pleaser!
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Paneer Pockets
- b.Cut the 400g paneer block into 12 thick, even triangles.
- c.Carefully make a horizontal slit along the longest side of each triangle to create a pocket. Be gentle and do not cut all the way through.
- d.Grate any small trimmings of paneer; you will need about 2-3 tablespoons for the stuffing. Set aside.
- 2
Step 2
- a.Create the Rich Stuffing
- b.In a small bowl, combine the grated paneer trimmings, 2 tbsp khoya, 2 tbsp chopped cashews, 1 tbsp raisins, 1 chopped green chili, 1 tsp grated ginger, 1 tbsp chopped coriander leaves, 0.25 tsp garam masala, and 0.25 tsp salt.
- c.Mix well until everything is combined into a uniform, slightly crumbly mixture.
- 3
Step 3
- a.Stuff the Paneer
- b.Take a small portion of the stuffing mixture and gently fill it into the pocket of each paneer triangle.
- c.Do not overfill, as the stuffing might spill out during cooking.
- d.Press the edges of the pocket gently to seal the stuffing inside. Set all stuffed triangles aside.
- 4
Step 4
- a.Prepare the Tikka Marinade
- b.In a small pan, dry roast the 2 tbsp of besan on low heat for 2-3 minutes until it becomes aromatic. This removes the raw taste. Let it cool slightly.
- c.In a large mixing bowl, whisk the 1 cup of hung curd until smooth and creamy.
- d.Add the roasted besan, 1 tbsp ginger-garlic paste, 0.25 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp garam masala, 1 tsp crushed kasuri methi, 1 tbsp lemon juice, 1 tbsp mustard oil, and 1 tsp salt.
- e.Mix everything thoroughly to form a thick, lump-free marinade paste.
- 5
Step 5
- a.Marinate the Stuffed Paneer
- b.Gently place the stuffed paneer triangles into the marinade.
- c.Using your hands or a silicone spatula, carefully coat each piece evenly with the marinade, ensuring it gets into all the crevices.
- d.Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- 6
Step 6
- a.Pan-Sear the Tikkas
- b.Heat 3 tbsp of oil in a non-stick pan or skillet over medium heat.
- c.Once the oil is hot, carefully place the marinated paneer pieces on the pan. Do not overcrowd; cook in batches if necessary.
- d.Pan-fry for 3-4 minutes on each side, until they are golden brown and have a slight char in spots.
- e.Use a spatula to gently flip them. Cook all sides evenly.
- 7
Step 7
- a.Garnish and Serve
- b.Remove the cooked tikkas from the pan and arrange them on a serving platter.
- c.Garnish with the remaining 1 tbsp of chopped coriander leaves.
- d.Serve immediately with mint chutney, onion rings, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a block of firm, full-fat paneer as it holds its shape better during stuffing and cooking.
- 2Ensure your curd is properly hung (strained) to get a thick marinade that clings to the paneer and doesn't become watery.
- 3Be very gentle when handling the stuffed paneer to prevent it from breaking, especially during marination and frying.
- 4For a smoky 'tandoori' flavor, you can use the dhungar method: place a small bowl with a hot piece of charcoal in the marinade bowl, drizzle with ghee, cover, and let it smoke for 5 minutes before cooking.
- 5These tikkas can also be baked in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden, flipping halfway through.
Adapt it for your goals.
Vegan
Substitute paneer with firm tofu, khoya with a paste of cashew cream, and use a thick, plant-based yogurt for the marinade.
Nut FreeNut-Free
For a nut-free stuffing, replace the chopped cashews with an equal amount of roasted melon seeds (magaz) or sunflower seeds.
Air Fryer MethodAir Fryer Method
Preheat your air fryer to 180°C (350°F). Arrange the marinated paneer in a single layer and air fry for 10-12 minutes, flipping once, until golden and cooked through.
Different StuffingDifferent Stuffing
Experiment with the stuffing by adding finely chopped vegetables like bell peppers or grated carrots, or use a cheese and herb filling.
Why this is on our healthy list.
Excellent Source of Protein
Paneer is a high-quality protein source, crucial for muscle building, tissue repair, and overall body function, making this dish very satiating.
Rich in Calcium
Both paneer and curd are packed with calcium, which is essential for maintaining strong bones and healthy teeth.
Provides Sustained Energy
The combination of protein from paneer and healthy fats from nuts and oil provides a steady release of energy, keeping you full and energized for longer.
Frequently asked questions
A single serving of Paneer Pasanda Tikka (approximately 3 pieces) contains an estimated 450-500 calories. This can vary based on the fat content of the paneer and the amount of oil used.