Sunday, 14 September 2014

Paneer Tikka

Paneer Tikka is one of the best starters that everyone prefers and it one such authentic Punjabi starter dish  liked by all. It is actually tandored / barbecued, but I am preparing it on our regular home tawa. 
Paneer tikka is made by marinating the paneer with hung curd and other spices for 2 - 4 hours. Its real taste comes out of the marination, so the important part is the marination of the paneer.

Lets start with the recipe.
Paneer 1 cup, cut in perfect 1 inch cubes
Onion 1/2 cup, cut in perfect 1 inch squares
Tomato 1/2 cup, cut in perfect 1 inch squares
Green Capsicum 1/2 cup, cut in perfect 1 inch squares
Oil 1 to 2 tbsp 

For Marination:
Curd 2 cups
Besan / Gram Flour 1 tbsp
Ginger Paste 1 tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Kashmiri Red Chili Powder 2 tsp
Turmeric Powder 1 tsp
Garam Masala 1 tsp
Chaat Masala 1 tsp
Kasuri Methi 1 tsp {rub it with palms and just the powder needed}
Lemon Juice 1 tbsp
Toothpick few

Firstly,We need to make hung curd. For that..
Take a muslin cloth, spread on a bowl and add curd over the cloth and keep in a bowl in such a way,that the water from the curd gets drained. Allow the curd to rest by keeping aside or may be in fridge for an hour. {The water from the curd would have drained off. Discard the water that is collected in the bowl}. We will get nice thick curd.

In a bowl take the hung curd, add all the ingredients under marination {besan, ginger paste, cumin powder, coriander powder,
kashmiri red chilli powder, turmeric powder, garam masala, chaat masala, kasuri methi and lemon juice}. Mix everything slowly. 
Now add Capsicum, Tomato, Onion and mix thoroughly. 
{Cut all the vegetables to 1" size and in squared shaped}. 

Add Paneer now and mix well, so that all ingredients gets marinated thoroughly.{Cube the paneer too as per the size and shape of vegetables}.

Once mixed thoroughly, cover the bowl with a plate, and keep in fridge to get marinated for almost 2 hours.
Half an hour before, take out of fridge, so that it comes to room temperature. 

After 2 hours or more, open the lid, mix once.
Take the toothpick, arrange tikkas in order you want, like first capsicum, upon it tomato, then onion, paneer cube, again capsicum, etc.. evenly.
Heat a non-stick tawa adding little oil. Arrange the paneer tikka sticks on tawa, cook on all sides. Reduce the flame if needed. Cook until its cooked on all sides without burning yet having a nice smoky texture. Take it out and serve.

Garnish sides with onion, tomato and lemon or cut them in julienne, make like salad and serve.
If making at home during weekends or so, you can avoid arranging them on toothpicks. Instead, directly place the vegetable squares and paneer cubes on tawa and cook by flipping each side and serve in a bowl.


  1. Nice Presentation...
    Thanks for visiting my blog

  2. Delicious & inviting paneer tikka.............
    lovely presentation.

  3. Paneer tikka looks delicious love it.

  4. Wow superb presentation jeena,perfectly sliced and cooked.will try soon

    1. Hey,thanks for ur appreciation. Do try and tell how's it turned out.

  5. Very inviting appetizer and i like the skewers

  6. An absolute favorite and your marinade is amazing. Great spice blend.


Thank You for your valuable comments.

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