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+ servings

Paneer tikka




  • 250 grams paneer cut into cubes
  • ¼ cup yogurt
  • 1 cup capsicum cut into cubes (I used red, yellow and green)
  • 1 medium red onion cut into cubes

For the marinade:

  • 1 small onion finely chopped
  • ½ teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • ½ inch ginger grated or ½ teaspoon ginger paste
  • 1-2 cloves garlic grated or ½ teaspoon garlic paste
  • Salt to taste
  • 1 teaspoon lime juice
  • 1 tablespoon besan
  • A handful coriander leaves finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 2 tablespoon oil
  • 1 teaspoon dried fenugreek leaves (kasoori methi)


To make the marinade:

  • Heat 1 tablespoon oil in a frying pan or kadhai and add cumin seeds. Once it splutters, add the chopped onions and sauté till light brown colour
  • Add ginger, garlic, red chilli powder and sauté for a minute or two. Add besan and mix well. Cool completely
  • Once the onion is cooled, mix together the rest of the ingredients for the marinade

To make the tikka:

  • Add the paneer cubes to the marinade. Then add the cubes of onion, capsicum and mix well.
  • Skewer the paneer and the assorted cubed vegetables
  • Preheat oven to 200 C (390 F)
  • Place the skewers on a wire rack – for best results suspend them on a skewer rack. (Suspending the skewer is important as it ensures the tikkas are uniformly cooked on all sides, and the dripping juices do not touch the base of the tikkas. Also, it keeps the paneer from touching hot surfaces, which it tends to stick to.)
  • Cook for 15-20 minutes till lightly charred
  • Serve hot with mint chutney


  • For a vegan option, you may replace the paneer with tofu
  • For a surprising twist, try using halloumi instead of paneer :-)