Paneer Tikka Recipe

I absolutely love this paneer tikka recipe because it transforms simple ingredients into a vibrant and satisfying meal that’s perfect for sharing with friends. Plus, it’s the ideal balance of creamy, spicy, and tangy flavors, making it a go-to favorite whenever I’m craving something deliciously Indian!

Paneer Tikka is an incredibly protein-rich dish from India that I love making. Marinating 400g of paneer cubes in a mixture of plain yogurt, ginger-garlic paste, and spices like cumin and coriander produces flavors that are to die for.

The grilling adds a smoky note that takes this dish over the top. I also add chunks of bell pepper and onion to my skewers, and the pairing of these marinated veggies with the seasoned paneer is fantastic.

Ingredients

Paneer:
Paneer is rich in protein and calcium and supports muscle growth and bone health.

Yogurt:
It is rich in probiotics, promotes digestive health, and amends the flavor of the marinade.

Red Chili Powder:
Imparts heat and spice; rich in vitamin C and antioxidants.

Lemon Juice:
Delivers a zesty taste coupled with a boost of vitamin C that really enhances the food.

Mustard Oil:
Conveys a powerful taste; consists of omega-3 fatty acids that support cardiovascular wellness.

Ingredient Quantities

• 400g paneer, cubed
• 1 cup plain yogurt
• 2 tablespoons gram flour (besan)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil
• Salt to taste
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• Wooden skewers, soaked in water

Instructions

1. In a large mixing bowl, combine the yogurt, gram flour, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, mustard oil, and salt; mix until smooth.

2. The cubes of paneer need to be added to the marinade and coated gently so that each piece is well covered. Then, let it sit for at least 30 minutes or up to overnight at refrigeration temperatures for the best results.

3. Prepare the vegetables while the paneer marinates. Cut the red bell pepper, green bell pepper, and onion into chunks that are approximately the same size as the paneer cubes.

4. Set your oven or grill to 200 degrees Celsius (392 degrees Fahrenheit) to bake or grill.

5. Skewering the marinated paneer, bell peppers, and onion chunks is the next step. Use the soaked wooden skewers and alternate between paneer and vegetables to create an enticing combination of savory and crunchy elements.

6. Line a baking tray with aluminum foil or a lightly oiled baking rack and place the skewers on it.

7. Skewers can be baked or grilled for 15 to 20 minutes. They should be turned occasionally to ensure that they cook evenly and develop a slight char on the edges.

8. Take the paneer tikka skewers from the oven or grill and allow them to rest for a minute or two.

9. If desired, the paneer tikka can be garnished with a sprinkling of chaat masala or fresh coriander.

10. Serve piping hot with mint chutney or a squeeze of lemon on the side for an extra flavor kick.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Measuring cup
4. Knife
5. Cutting board
6. Wooden skewers
7. Baking tray or grill
8. Aluminum foil or baking rack
9. Tongs

FAQ

• Q: Can I make Paneer Tikka without using mustard oil?Sure, here is another way to write the same text while still keeping the key elements in place. This preserves the meaning and conveys the same message:

  Mustard oil gives the dish a unique flavor, and if you were to replace it with something like olive oil or vegetable oil, the outcome would be a lot less potent, a lot less punchy, and dare I say, a lot less characterful.

• Q: How long should I marinate the paneer?The paneer should be marinated ideally for at least 1-2 hours in the refrigerator so that the flavors have time to soak in deeply. If you want the best results, marinate overnight.
• Q: Can Paneer Tikka be cooked without a grill?Q: Can you use an oven or a stovetop grill pan to cook Paneer Tikka?
  A: Yes, you can use an oven or a stovetop grill pan to cook Paneer Tikka. Preheat the oven to 200°C (about 390°F) and bake for 15-20 minutes. Gebruik de grill pan totdat de paneer net een beetje is geschroeid.
• Q: How can I prevent the paneer from sticking to the grill/skewers?A: Make sure the skewers are soaked in water for a sufficient amount of time before you use them. You will brush oil on the grill before you put your skewers on it—that step will help keep your food from sticking.
• Q: Is there a vegan option for this recipe?A: Veganize the recipe by using firm tofu instead of paneer and yogurt made from plants instead of dairy yogurt.
• Q: Can I add other vegetables to the skewers?Q: Can you add any other ingredients besides ground beef to the recipe?

  A: Yes, you can add flavor and variety with other ingredients, such as mushrooms or cherry tomatoes.

• Q: How should I store leftovers?A: Keep any uneaten paneer tikka in an airtight container in the fridge. Even though Indian food doesn’t always reheat well, I found this dish to taste great the second time around. I had, however, anticipated making it last night and was so excited that I made it two nights ago instead. It will not be in the microwave or oven that you reheat paneer tikka, though those are options.

Substitutions and Variations

1 cup of Greek yogurt instead of regular yogurt for a thicker marinade
Prepare the batter with 2 tablespoons of cornflour instead of gram flour for a gluten-free version.
1 teaspoon paprika, to achieve a milder level of spiciness than red chili powder offers
1 tablespoon olive oil, used instead of mustard oil, gives a lighter flavor.
A smoky twist: 1 teaspoon smoked paprika combined with cumin powder in a 3:1 ratio to replace garam masala

Pro Tips

1. Marination Mastery For maximum flavor absorption, make sure to press the paneer cubes gently with a paper towel before marinating. This helps remove excess moisture and allows the marinade to cling better to the paneer.

2. Spice Adjustment Customize the spice level to your taste by adjusting the amount of red chili powder. You can also try adding a pinch of black salt or amchur (dried mango powder) for a tangier flavor profile.

3. Consistent Cutting Cut all the vegetables and paneer into uniform sizes to ensure even cooking. This prevents some pieces from burning while others remain undercooked.

4. Grilling Tip If you prefer more smokiness in your paneer tikka, consider using a charcoal grill. Place a small piece of charcoal, heated until red hot, in a bowl with the marinated paneer and cover it briefly. This will infuse a smoky aroma into the paneer before cooking.

5. Skewer Soaking Soak your wooden skewers in water for at least 30 minutes before using them. This prevents them from catching fire during grilling and helps in even cooking.