Name: Paneer Tikka
Prep time: 120 min
Cook time: 20 min
Total time: 140 min

Paneer Tikka is a popular vegetarian starter in India. It is more popular in Northern India. It is different from other Paneer dish due to its cooking method and flavor.

Paneer Tikka is basically made in tandoor, where you get the perfect burn mark on top of paneer and all veggies. But you can make it in any way, like you fry it on tawa, can bake it, even grill it also.

Although Paneer is popularly known as Indian Cottage Cheese, yet has no similar characteristic as cheese. Paneer don’t melt when heated.

We Indians use to order tikkas, manchurians, kebabs as a starter dish. They all are flavorful, tasty at their own place. And Paneer Tikka is one of the most popular appetizer.

Food is very important part of our daily life. We love to eat, but not much able to make everything at home. Right time, right ingredients, and right process are the main keys to make any dish perfect.

Here the most important step for making Paneer Tikka is time of the marination. So not skip the step.

So let’s jump to the recipe 🙂

INGREDIENTS

1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;

Paneer – 200 gm
Hung curd – 100 gm
Bell pepper cube (Capsicum) – 1 cup
Onion cube – 1 cup
Dried Fenugreek leaves (Kasuri methi) – 1 tbsp.
Cumin Powder – 1tsp
Coriander Powder – 1+1/2 tsp
Red chili Powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Sugar – 1 tsp
Salt – 1/2 tsp
Oil – 2 tbsp.

Prep Time 2 hrs

Cook Time 20 mins

Total Time 2 hrs 20 mins

Course Appetizer

Cuisine Indian

Servings 3 People

Equipment

Baking Tray
Oven for baking

Notes

1. I always prefer malai paneer or creamy paneer for any kind of paneer recipe. Malai paneer is very soft, buttery and stays soft for long time after cooking.

2. Use hung curd to make the coating of the paneer tikka. Take a cotton cloth, put 100 gm of curd and squeeze the cloth tightly. Put a clip on that place and hung it any where to drain the water from the curd. The process takes 1-2 hours to drain most of the water from the curd.

3. Whenever you make any tandoori or tikka dish try to marinate the chicken or paneer for at least 2 hours. The more it marinates, the more you will get the taste from it.

4. Don’t over cook the paneer. Else it can start releasing the butter or cream from it and your paneer will come out hard and chewy.

5. Malai paneer has butter or cream inside it. So it is inbuild little salty. So be careful about the salt.

6. I have chosen to bake my Paneer Tikka. But you can simply make it on non-stick tawa. To do so fry them on low flame for 1-2 minutes each side.

Keyword Paneer Tikka

How to make paneer tikka

Step 1: First take the paneer block and then cut it into small to medium size. Even you can choose readymade cube malai paneer for the dish.

Step 2: Similarly, cut the bell pepper and onion into square cube pieces. Here I have used only green bell pepper, you can include red and yellow bell pepper also.

Step 3: Now its time to make the marinade. For this take a big bowl and then add 100 gm of hung curd into it. To make the hung curd, follow the instruction above.

Step 4: In the same way put all the spices and oil into the curd. Mix them all together and make it a thick paste.

Step 5: After that put a all the cut vegetables and paneer cubes into the spice mix. Use your hand to coat each and every pieces of paneer and veggies with the batter.

Step 6: Put a lid on the bowl and leave it for 1-2 hours to marinate. Here I have marinated it for 1 hour and 15 minutes.

Step 7: Now take the bamboo sticks and wash them under running water. This process help the stick to be wet and not easily get the fire.

Step 8: In that stage take one of the bamboo stick and put the marinated paneer, bell pepper and onion in a alternative away. Follow the process for the rest of the items.

Step 9: Once all Paneer tikkas are done. Put the oven for preheating at 180°C in convection mode. Similarly put all the paneer tikka on a baking tray and bush them all with little oil.

Step 10: When the oven gets ready put the tray into the oven and bake them for 20 minutes. You can turn them in between the time period.

Step 11: Our Paneer Tikka is ready to be served. It is juicy, soft, tasty and flavorful, I hope you all like it so much.

Here are the some other paneer recipes

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Frequently Asked Questions

What is Paneer Tikka called in English?

In English paneer is called as Indian Cottage Cheese. But there is not change when it comes to the name of dish. It means Paneer Tikka is same called as Paneer Tikka in English.

Is Paneer Tikka the same as paneer tikka masala?

No, both are not same. After making the paneer tikka, when you make any curry using the same tikka. Then it will call Paneer Tikka Masala. In that case the dish contains thick gravy and lots of masala.

Is Paneer Tikka a junk food?

No, Paneer Tikka is not a junk food. Paneer is a good source of protein and this dish has balanced spices and curd. Where is helpful to digestion. Usually we order tikka as an appetizer or starter. So it not consider as a junk food.

What is paneer made of?

Paneer is made of from milk. It could be any type of milk like cow milk, buffalo milk, goat milk etc. To make the paneer, boil the milk and add perfect amount of vinegar or lemon juice. You will get your paneer. Just wash and strain it.

Are cheese and paneer same?

Although paneer is called as Indian cheese in English. But Cheese and paneer both are different. The main difference is paneer doesn’t melt when it will get heat, but cheese does.

Paneer Tikka