Paneer Tikka


  • Paneer (cottage cheese) – 1 Large block
  • Tomato – 1 nos
  • Capsicum – 1 nos
  • Onion – 1 nos
  • Mushrooms – ½ cup, cut into medium pieces
  • Coriander leaves – ½ cup, finely chopped

To Marinade :

  • Curd (plain yogurt) – ½ cup
  • Red chili Powder – to taste
  • Ginger Paste – 1 tsp
  • Garlic paste – 1 tsp
  • Tandoori powder – 2 tsp
  • Chaat powder – 2 tsp
  • Cumin (jeera) powder – 1 tsp
  • Salt – to taste

Preparation Steps:

  • Cut the Paneer (Cheese) into long 1/2″ thick cubes.
  • Cut all vegetables into medium sized cubes.
  • Mix all ingredients for marinade to form a fine paste. Brush the paneer cubes with marinade and put them in a plate. This way it will form a light coat of the marinade over the paneer cubes. Refrigerate these marinade coated paneer cubes for 3 hours.
  • Add the left marinade to the vegetables.
  • Heat the oil in a skillet (kadai). When the oil is hot, fry the marinated paneer till they are fully done.
  • Also fry other marinated vegetables.
  • In a plate arrange fried vegetables and then paneer.
  • Your Indian paneer tikka is ready, garnish with coriander and lemon slices and serve with green

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  • abha gupta

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  • turmeric extract

    If you switch from one to the other without
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    the transition will be much harder. The meal is often accompanied by Budu and sometimes
    served with deep-fried fish. Turmeric extracts fight off the
    poisons that may enter your liver.

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