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🌍 North Indian

Paneer Tikka

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Skewers of charred golden paneer tikka with red and green capsicum and onion petals on a black plate with mint chutney and a lemon wedge

Paneer Tikka is a popular North Indian starter of paneer cubes marinated in spiced hung curd and cooked until the edges char lightly and the centre stays soft. This is a home version made in an oven, on a grill, or on a tawa — a clay tandoor is not required, and the marinade does most of the work. The taste is smoky, tangy, and warmly spiced, with sweet bites of capsicum and onion between the paneer. Serve it hot as a starter or snack, or tuck it into wraps and rolls. The marination takes about 30 minutes and is inactive time, so it is not counted in the prep time below. One practical tip: use hung or very thick curd and pat the paneer dry first — a watery marinade slides off and the tikka steams instead of charring.

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
4
Difficulty
Medium

Ingredients

15 items
Yields: 4 (Tap items to check them off as you cook)

Step-by-Step Instructions

7 steps
  1. 1

    Step 1

    Pat the paneer cubes dry with a clean cloth so the marinade coats them well.

  2. 2

    Step 2

    In a large bowl, whisk the hung curd until smooth. Add the roasted besan, mustard oil, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, garam masala, crushed kasuri methi, lemon juice, and salt, and mix into a thick marinade.

  3. 3

    Step 3

    Add the paneer cubes, onion petals, and green and red capsicum squares. Toss gently so everything is coated without breaking the paneer. Cover and rest for about 30 minutes; this marination time is inactive and is not counted in the prep time.

  4. 4

    Step 4

    Thread the paneer, capsicum, and onion alternately onto skewers. If using wooden skewers on a tawa or in an oven, keep the pieces close together so they hold their shape.

  5. 5

    Step 5

    For the oven or grill: preheat the oven to 220°C. Place the skewers on a lined tray, brush with oil, and cook for 12 to 15 minutes, turning once and brushing again, until the edges are lightly charred.

  6. 6

    Step 6

    For the tawa: heat a heavy tawa on medium heat, brush it with oil, and place the skewers or loose pieces on it. Cook for 10 to 12 minutes, turning gently, until golden and charred at the edges.

  7. 7

    Step 7

    Rest for 2 minutes and serve hot, straight off the skewers or tipped onto a plate.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Tags & Keywords

Gujarati

Khandvi

Khandvi is a soft, melt-in-the-mouth Gujarati snack of thin besan and curd sheets rolled into neat spirals and finished with a mustard seed and curry leaf tempering. The rolls are delicate, mildly tangy, and lightly spiced, with grated coconut and coriander on top. It looks impressive but uses a short list of everyday ingredients — the skill is in the batter. The mixture must cook to the right thickness and be spread very thin while it is still hot; those two steps decide whether the sheets roll cleanly or tear. Work with everything ready before you start cooking, and the recipe becomes much easier than its reputation suggests. Serve khandvi fresh, at room temperature, as a tea-time snack or as part of a Gujarati thali.

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60 minutes