Paneer Tikka
Chunks of paneer, onion, and bell pepper are coated in a spiced yogurt marinade, threaded onto skewers, and grilled until lightly charred. It is smoky, tangy, and perfect as a starter or side.
For 12 servings
- prep · ~5 min
Prepare the paneer and vegetables.
1.Cut the paneer into medium cubes.2.Cut the bell pepper into chunky squares.3.Separate the onion into petals of similar size. - mix · ~4 min
Make the marinade.
1.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, lemon juice, mustard oil, besan, and salt to a bowl.2.Whisk until smooth and thick.3.Make sure the marinade is not runny so it coats the paneer well. - rest · ~20 min
Marinate the paneer and vegetables.
Add the paneer, onion, and bell pepper to the bowl and coat gently on all sides. Cover and rest for 15 to 20 minutes so the flavors soak in.
TIPMix gently so the paneer cubes stay whole and do not break. - assemble · ~3 min
Thread the skewers.
Arrange paneer, onion, and bell pepper alternately on the skewers. Leave a little space between pieces so the heat can reach all sides evenly.
- grill · ~12 min
Grill the paneer tikka.
1.Heat a grill pan or tawa over medium heat.2.Place the skewers on the hot pan and cook, turning every 2 to 3 minutes.3.Grill until the paneer is lightly charred at the edges and the vegetables are tender.TIPKeep the heat at medium so the marinade cooks through without burning. - serve
Serve hot.
Take the skewers off the heat and serve the paneer tikka hot as a starter or side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung or very thick yogurt so the marinade clings instead of sliding off on the pan.
- 2Roast the besan just until nutty; it helps the marinade set and prevents a raw flour taste.
- 3Let the marinated paneer sit only 15 to 20 minutes; longer marination can make paneer soften too much.
- 4Thread onion, pepper, and paneer in similar-sized pieces so everything cooks and chars evenly.
- 5Keep a little gap between pieces on the skewer so steam does not build up and block browning.
- 6Turn the skewers gently every few minutes; rough handling can tear the coating and break the paneer.
- 7For leftovers, reheat briefly on a hot tawa instead of microwaving to keep the paneer from turning rubbery.
Adapt it for your goals.
Oven-baked
Bake the skewers on a lined tray at high heat, turning once, for an easy batch version when you do not want to stand over a tawa.
spicierSpicier
Increase red chili powder or add a little green chili paste to the marinade for a hotter starter with sharper heat.
low oilLow-oil
Reduce the mustard oil slightly and use a well-heated nonstick grill pan; you still get good charring with less fat.
tofuTofu
Swap paneer for extra-firm tofu to make a dairy-free tikka while keeping the same onion, pepper, and spice profile.
Why this is on our healthy list.
Good Protein from Paneer
Paneer makes this starter filling and satisfying, helping turn it into a more substantial vegetarian dish.
Vegetable-Rich Skewers
Bell pepper and onion add fiber, color, and useful plant compounds alongside the paneer.
Spice-Forward Flavor
Ginger-garlic, cumin, coriander, turmeric, and kasuri methi build bold taste without needing heavy sauces.
Frequently asked questions
The yogurt is likely too thin. Use thick yogurt, whisk well, and keep the marinade dense so it coats the cubes and sets during grilling.
