Paneer Pasanda Tikka
Thick slices of paneer stuffed with a crunchy nut and chutney filling, then marinated in a creamy yogurt-spice blend and grilled to perfection. A rich, royal Mughlai appetizer that's smoky, mildly spiced, and beautifully layered with textures.
For 4 servings
- prep
Prepare the hung yogurt and paneer slices.
Hang yogurt in a muslin cloth for 30 minutes to get thick, creamy hung curd. Cut paneer into 8 thick rectangular slices, about 2 cm thick. Carefully slit each slice horizontally from one side to create a pocket without cutting through completely.
TIPChill the paneer before cutting — it slices cleanly and pockets are easier to open. - saute · ~2 min
Dry roast the besan.
Place besan in a small pan over low heat. Stir continuously until it turns a shade darker and smells nutty, about 2 minutes. Remove and let it cool completely.
TIPDon't let the besan brown or burn — it should just lose its raw smell. - mix · ~2 min
Make the nutty stuffing mixture.
1.Combine chopped cashews, raisins, sliced almonds, green chili, chopped mint, and chopped coriander leaves in a bowl.2.Sprinkle in the chaat masala and a pinch of black salt.3.Mix well to distribute the flavors evenly. - assemble · ~5 min
Stuff the paneer pockets.
Take each paneer slice and gently open the pocket. Spoon about 1 teaspoon of the nutty stuffing into each pocket. Press the edges gently to seal. Be delicate to avoid breaking the paneer.
- mix · ~3 min
Prepare the creamy marinade.
1.Whisk the hung yogurt in a large bowl until smooth.2.Add the cooled roasted besan, Kashmiri chili powder, garam masala, turmeric, and black salt for the marinade.3.Stir in ginger-garlic paste and mustard oil.4.Mix into a smooth, lump-free batter.TIPWhisking the yogurt well before adding dry ingredients prevents lumps — a silky marinade coats the paneer better. - prep · ~20 min
Marinate the stuffed paneer.
Carefully coat each stuffed paneer slice with the marinade, ensuring even coverage on all sides. Place them in a single layer in a container, cover, and refrigerate for 20 minutes. Pre-soak bamboo skewers in water.
TIPHandle gently — the paneer is delicate. Use your palms or a soft brush to coat rather than tossing. - grill · ~12 min
Skewer and grill the paneer tikkas.
1.Preheat your tandoor or oven to 220°C (430°F).2.Thread 2 stuffed paneer slices onto each soaked skewer horizontally, leaving a small gap between them.3.Place skewers in the oven or tandoor and grill for 10-12 minutes.4.Baste with a few drops of mustard oil midway through cooking.5.Cook until edges are charred and the marinade looks dry.TIPPlace a drip tray under the skewers in the oven. If using a pan on stovetop, cook on medium heat for 3-4 minutes per side until golden. - garnish · ~1 min
Finish and serve hot.
Remove the skewers from the heat. Squeeze fresh lemon juice over the hot tikkas and sprinkle a little extra chaat masala. Serve immediately with mint chutney and sliced onions.
TIPLet them rest for 1 minute after coming off the heat — the paneer firms up slightly and flavors settle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut paneer into thick, even slices for easy pocket-making without breaking.
- 2Chill the paneer before cutting — it slices cleanly and pockets are easier to open.
- 3Use thick hung yogurt to prevent a watery marinade that won't stick.
- 4Don't overstuff the pockets — 1 tsp filling per slice is enough to avoid tearing.
- 5Roast besan until just fragrant and golden to remove raw taste without burning.
Adapt it for your goals.
Air-fryer
Cook in an air fryer at 180°C for 8–10 minutes, flipping halfway, for a healthier, oil-free version without losing the charred texture.
spicy paneer pasandaSpicy paneer pasanda
Double the green chilies in the stuffing and add ½ tsp red chili flakes to the marinade for those who love extra heat.
no dairyNo-dairy
Substitute paneer with firm tofu and use a thick cashew-based yogurt alternative for a dairy-free version that still tastes creamy and rich.
Why this is on our healthy list.
High-Quality Plant Protein
Paneer and nut-based stuffing supply a generous dose of complete protein, supporting muscle repair and satiety.
Rich in Healthy Fats
Almonds and cashews provide monounsaturated and polyunsaturated fats, beneficial for heart health when eaten in moderation.
Digestive Aid from Yogurt
The hung yogurt in the marinade contains probiotic cultures that may support gut health and digestion.
Iron from Chickpea Flour
Roasted besan (chickpea flour) adds dietary iron, which helps in maintaining healthy blood oxygen levels.
Frequently asked questions
Yes. You can stuff and marinate the paneer up to 4 hours in advance and refrigerate. Grill just before serving for best texture.
