tandoori paneer tikka

Tandoori Paneer Tikka on Tawa | How to make Dry Paneer Tikka

What is Tandoori Paneer Tikka?

Cubes of cottage cheese along with onions and bell peppers marinated in yogurt and spices and other ingredients, grilled to cook, given the tandoori flavor and charred effect without any tandoor, to make India’s most popular appetizer, paneer tikka! The beauty of this recipe is that taste wise the tikka is very close to the authentic tandoori paneer tikka but has been prepared in the simplest and easiest manner possible. This is such a fuss-free recipe that you don’t think even once to try it at home.

Let’s talk about the ingredients for Dry Paneer Tikka Recipe

Paneer: I love to use my homemade paneer for this recipe because that paneer is soft yet firm. Addition of cornflour gives paneer a firmness that is essential for paneer tikka, as paneer needs to be marinated, grilled, etc. A lot is happening with the paneer, therefore delicate paneer won’t work.

Vegetables: I have combined paneer with bell peppers, I had green, red and yellow so used them. Along with that onions have been added. You can also add pineapple chunks etc.

Hung curd: Yes, not yogurt, we need hung curd for this recipe. With properly hung curd, you won’t need any gram flour/corn flour to ensure that your marinade sticks to the paneer and veggies. To prepare hung curd line a strainer with a muslin cloth and put ½ cup yogurt in it. Hang it for ½ an hour and thereafter refrigerate for 3-4 hours. You will be left with a ¼ cup of hung curd which is all you need for making paneer tikka with 200 g paneer. You can double or triple the recipe.

Spices: These give the flavors to our paneer tikka. A perfect combination of spices is all that is needed for a perfect paneer tikka. Although the use of tandoori masala could have given a nice zing to the tikka I did not use it because I wanted to make the recipe that can be prepared with the easily available spices.

Tips to make perfect Tandoori Paneer Tikka:

  • Use soft but firm paneer otherwise it will break in the process of marination + screwing + grilling.
  • Use properly hung curd. That way it sticks properly to the paneer and vegetables. However, if you find that the marinade is falling off, just add in 1-2 tbsp of roasted gram flour to it.
  • Cut the vegetables and paneer properly. 1 inch is the benchmark (I use). Everything should be cut into one-inch pieces.
  • Whatever method you use to cook/grill the paneer tikka if you are using wooden skewers make sure you soak them properly in water for at least 15-20 minutes.
  • Do not overstuff the sticks. In fact, I follow a particular order to arrange the tikka on the sticks which goes like first bell pepper next paneer next onion then repeat.
  • Use a non-stick or very well seasoned skillet or frying pan for cooking/grilling the paneer tikka otherwise the marinade would stick to the pan, which is something we don’t want.

Similar recipes in the blog:

We have a collection of veg starters recipes which includes some melt in mouth soya matar kebabs, very simple yet delish tandoori aloo and many more. This is one of the most viewed collections on the blog. Have a look and don’t forget to bookmark it as we update the same at least once a week.

How to serve Paneer tikka?

Paneer tikka can be served as an appetizer with tandoori chutney and lacha pyaaz.

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How to make Paneer Tikka

1.This recipe serves 4-5 persons.

tandoori paneer tikka

2.In a mixing bowl take ¼ cup of hung curd to which add the spices i.e. salt to taste, ¼ tsp black salt, 1 tsp Kashmiri red chili powder, ½ tsp garam masala powder, ¼ tsp black pepper powder, 2 tbsp dry fenugreek leaves, ¼ tsp chaat masala powder, ½ tsp roasted cumin seeds powder and ¼ tsp turmeric powder, ½ tbsp oil and juice of 1 lemon, add in 200 g of paneer chunks along with 1/3 of each green, red and yellow bell pepper, diced and one onion, quartered. P.S. This is the process shot taken for Instagram, follow us there too, if you haven't yet.

tandoori paneer tikka

3.Mix well; make sure the marinade sticks on the paneer and vegetable pieces.

Tips:If the marinade falls apart add in 1-2 tbsp roasted gram flour to it.

tandoori paneer tikka

4.Refrigerate for 30 minutes minimum. I kept it for 2 hours.

tandoori paneer tikka

5.After a couple of hours, put paneer and vegetables in the wooden or metal skewers. If using wooden skewers, make sure to soak them in enough water for at least 15-20 minutes.

tandoori paneer tikka

6.Heat a tawa/skillet or frying pan. Smear little butter.

tandoori paneer tikka

7.Place the paneer tikka on hot buttered tawa. Cook from each side one by one for 2 minutes approx. or till brown patches.

tandoori paneer tikka

8.Thereafter just hold the skewers with a tong and place on the direct flame for the charred effect.

tandoori paneer tikka

9.If you want the typical tandoori flavor in the tandoori paneer tikka use dhungar technique .

tandoori paneer tikka

10.Serve hot. Bon appétit!

tandoori paneer tikka

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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