paneer tikka recipe with step by step photos – popular tandoori snack which can be easily made at home. i am sharing step by step recipe to make paneer tikka.
this recipe is for paneer tikka and not paneer tikka masala. paneer tikka is dry whereas paneer tikka masala is a gravied dish. you can also check paneer tikka recipe on stove top, quick paneer tikka and achari paneer tikka recipe.
for newbies to indian food, paneer tikka is marinated paneer/cottage chese cubes, arranged on skewers and grilled or baked in the oven. specifically the recipe is called as tandoori paneer tikka, as the paneer is cooked in the tandoor which lends a subtle smoky charcoal flavor to the paneer. paneer tikka is usually served as a starter. other variations of this popular snack are mushroom tikka, tandoori aloo and tandoori gobi or gobi tikka.
i have made the paneer tikka in the oven and not in a tandoor… hence i am not calling it tandoori paneer tikaa 
even though i made it at home, the recipe was similar to the ones which is served in the restaurants. in fact it was much better than the paneer tikka served in the restaurants. to make this paneer tikka in tava, please check the notes below in the recipe section.
since diwali is just after a day, i thought of sharing this paneer tikka recipe… yes, it one of those recipes that you can make on any special or festive occasion. at my mom’s place, biryani or pulao are special recipes that are made on all festive or special occasions. and at my in law’s place it is either rajma chawal or chana.
but in both our families paneer tikka is a favorite with everyone. when we go to any restaurant, most of the times we have paneer tikka as a starter dish or we have paneer tikka masala with naan, if we do not have any starters.
the paneer tikka is served with mint chutney. it is the same chutney that is served with all tandoori items. i made the mint chutney late in the evening… will post the recipe soon.
step by step paneer tikka recipe in the oven.
1. take 200 grams thick curd/yogurt or hung curd in a bowl and smoothen the curd.
2. add 1 tbsp ginger garlic paste or crushed ginger garlic to the curd.
3. add all the dry spice powders and black salt to the curd. below you see the following indian spice powders in clock wise order: 1 to 2 tsp kashmiri red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp garam masala powder, ½ tsp turmeric powder and 1 tsp ajwain/carom seeds. in the center is black salt.
4. hmmm. i have not used any red color in the recipe and i feel that the redness is less in the marinade… hence i added some more kashmiri red chili powder to the marinade. kashmiri red chili powder gives a nice red color to the food and its not hot.
5. mix well. can you see some little more redness in the marinade?
6. add juice of half lemon, mix and keep the marinade aside.
7. dice the veggies (1 large red bell pepper, 1 large yellow bell pepper, 1 large green bell pepper/capsicum/shimla mirch and 1 medium size onion).
8. chop 250 gms paneer/cottage cheese and cube them. best to use homemade paneer.
9. add the veggies and paneer to the marinade.
10. and slowly and gently mix them with the marinade. i tasted the marinade with my sis and both of us felt that some thing is missing in the marinade… it was close but not very close… what is it???…. and lo… i realized that i had forgotten to add chaat masala… so obviously the next step is adding 1 tsp chaat masala…. no prizes for guessing this step 
11. ok… everything is marinated well. cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.
12. this is how they look after 2 hours.
13. skewer the veggies and paneer in a skewer or tooth pick.
14. arrange them on a plate or a rack. brush with some oil and keep in the oven. after 10 minutes remove from the oven, turn the skewers, brush some oil and again keep in the oven.
(1 to 2 tbsp oil or ghee or butter for brushing)
15. remove after 10 or 15 minutes. serve the paneer tikka sprinkled with 1 tsp chaat masala along with mint chutney, onion slices and lemon wedges.
few points for paneer tikka recipe:
- you can also grill or barbeque the paneer tikka. if you have a grill option in your oven, you can use it. i baked the paneer tikka for 25 mins in the oven at 180 degree celsius.
- best to marinate the paneer cubes for 2 hours or more. you can also keep the marinated paneer overnight in the fridge. since i made the paneer tikka for dinner, i marinated the paneer and veggies for 2 hours in the refrigerator. more marination, the better the flavors gets infused in the paneer and veggies.
- the veggies used can be of your choice. i used red, yellow and green bell pepper with onions. you can use baby corn, mushrooms, cauliflower, tomatoes, broccoli etc.
- if you do not have oven or grill, then this should not stop you from making paneer tikka at home. on a non stick tava/flat pan heat some oil. keep the skewered paneer on the tava and fry the paneer and veggies till cooked. i have done both the methods and there is not any difference in the taste except the texture… frying makes the veggies and paneer a little crispy than baking or grilling these.
- just to ensure that you have a smooth frying experience… add some besan/gram flour to the marinade as it avoids the paneer from sticking to the pan.
- whilst grilling or baking the paneer tikka, they become dry. hence oil is applied to the paneer and veggies to avoid them from becoming dry.
- don’t overcook the paneer as they then become rubbery, dry and hard. the paneer shoud be soft, well cooked and yet succulent. its better to bake the paneer tikka at lower temperatures for some more time than at higher temperatures.
- the extra marinade can be applied or brushed on the paneer tikka before baking/grilling them. if you are making paneer tikka masala, you can use the extra marinade in the gravy.
if you are looking for more paneer recipes then do check paneer butter masala, kadai paneer, palak paneer, matar paneer, tawa paneer masala and shahi paneer.
paneer tikka recipe details below:
- 250 gms paneer/cottage cheese
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper/capsicum/shimla mirch
- 1 medium size onion
- 200 gms hung curd/yogurt or thick curd/yogurt
- 1 tbsp ginger garlic paste or crushed ginger garlic
- 1 tsp ajwain/carom seeds
- 1 to 2 tsp kashmiri red chili powder
- ½ tsp turmeric powder/haldi
- 1 tsp jeera powder/cumin seeds powder
- 1 tsp dhania powder/coriander powder
- ½ tsp garam masala powder
- 1 tsp dry mango powder/amchur powder
- 1 tsp chaat masala
- ½ tsp black pepper powder (optional)
- juice of half lemon
- 1 to 2 tbsp oil or ghee or butter for brushing
- rock salt or black salt
- chop the paneer in square shaped cubes.
- the veggies also should be chopped in square shapes. keep the chopped veggies and paneer aside.
- in a large bowl, take the curd and whisk it till it becomes smooth
- add ginger garlic paste and all the spice powders plus ajwain, including black salt.
- mix the spice powders with the curd.
- you could also add oil at this stage if you do not want to brush the paneer tikka with oil later.
- add the veggies and paneer to the marinade.
- marinate for atleast 2 hours or more in the refrigerator.
- remove after 2 hours and bring the marinated paneer and veggies at room temperature.
- skewer the veggies and paneer alternately on skewers or tooth picks.
- preheat the oven for 3 minutes at 180 degree celsius.
- on a rack or a plate arrange the paneer skewers. brush some oil on the veggies and paneer.
- bake the paneer tikka for 20-25 minutes at 180 degree celsius.
- after 10 remove the skewers, and turn the skewers. brush some more oil.
- keep again in the oven and bake for a further 10-15 more.
- arrange the panner tikka on a plate. sprinkle some chaat masala on paneer tikka.
- serve the yummy panner tikka with mint chutney and onion rings with lemon wedges
1. use a non stick tava so that paneer does not stick while frying.
2. add two tbsp besan in the marination. this will prevent the paneer from sticking to the tava and will give a nice taste.
jasmeet says
Thanks
Please suggest some veg snacks as I am having practical
But should be nutritional
Suggest
Please
dassana amit says
welcome jasmeet. please check the collection of starters and snacks recipes here – http://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/
jasmeet says
Which drink can be served with paneer tikka ????
Please suggest
dassana amit says
jasmeet, you can serve lassi.
jasmeet says
Thanks
Can it be sweet lassi???
And please tell what to serve with soya rolls
As I am having practical
Please suggest some veg snacks which can be made but should be equally nutritious …
dassana amit says
yes sweet lassi. with soya rolls you can serve mint chutney or coriander chutney. both recipes are posted on the blog. you can have a look at veg snacks on this link – http://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/
Sunitha says
Hi nice recipe….i would like to use the grill mode in that case what temperature nd time should I set
dassana amit says
thanks sunitha. you can use same temperature that is 180 degree celsius.
Tejaswi says
Nice dish n I tried this recipe it was tasty
dassana amit says
thanks tejaswi
achla srivastava says
Hi awesome recipe I followed it step by step my kids loved this thanks for this mouthwatering. Recipe
dassana amit says
welcome achla
Poorva says
Hi just wanted to know ….. should we add besan as a binding material in the marinade….. or how will the marinade stick to paneer
dassana amit says
poorva, if you want then you can add besan. if the curd has been hung well and all the whey has been removed then the marinade sticks to the paneer.
divya says
While putting tikkas in the screwers the tikkas broke into pieces.where did I go wrong.please guide
dassana amit says
did you chop the paneer pieces thinly. then they will break. also depends on the quality of paneer.
Siddharth says
Awesome Recipe… I followed above steps and sauce was Superb!! Thank you so much. Our New Year celebration credit goes to you, everyone liked the food… Keep Rocking !!
dassana amit says
thanks siddharth. thats good to know. thanks for taking the time to comment.
Rajib says
looks delicious… just wanna know as you say you baked it for 25 min at 180 C…..is it in microwave? also what about the grill mode in Microwave….which mode is better?
dassana amit says
This recipe was made in the convection mode of microwave. I find the grill mode very slow hence i use the convection mode. According to me convection mode is better.
sapna sharma says
its a superb receipe and i enjoyed while making it. thanx to u.
dassana amit says
welcome sapna
krishna says
Hi
Its a very tempting and easy recipe. I make paneer tikka at home with almost same ingredients n method but on tava n hv always faced this issue of paneer sticking on the tava while shallow frying it. The adding besan tip is awesome. Will definitely try it next time.
Thanks. Keep cooking and sharing.
dassana amit says
welcome krishna. happy cooking.
Venushree Gupta says
Awesome to prepare at home n pleased to follow your recipes ….
dassana amit says
thanks venushree
Vijaya says
I could make excellent paneer tikkas following u’r recipe. Thank you.
dassana amit says
welcome vijaya. glad to know this.
Rina says
Is there anyway to get it to be crispy? Like char grilled? Without burning off the marinade?
dassana amit says
you can pan fry on tava with some oil. fry on a low flame, so that the marinade does not get burned. you can check this post to get the idea – http://www.vegrecipesofindia.com/paneer-tikka-on-stove-top-recipe/
Sridevi Shankar says
This tikka came out awesomely well… I refer to your recipes almost all the time and have always gained appreciation from my husband and son. Thanks a ton. Love your kala chana (gravy version) too…
dassana amit says
welcome sridevi. glad to know this.
Shilpi says
Hi… seems like a simple and tasty recipe… just one question… I plan to make Panner tikka in a OTG/oven… Should i add gram flour to marinade? raw or roasted? Looking fwd to early response… planning for dinner tomo
dassana amit says
you can skip gram flour if making in oven. even if you add does not matter. gives a good taste. i always add raw gram flour and you cannot feel the rawness after baking.
Shilpi says
Thanks a lot for such a prompt reply
dassana amit says
welcome shilpi
Joanna Hirvela says
I made this recipe of Paneer Tikka tonight. It smelled amazing. Last night I made the paneer homemade, mint chutney, and onion chutney.
It was way to hot for me to eat. I put 2 tsp of Kashmiri red chilli powder, is that why? Is the chaat masala also hot? Can you suggest how I can modify it? When I ate at an Indian restaurant last Saturday I ordered medium hot so I was surprised this was too hot for me. Thanks!
dassana amit says
2 tsp of kashmiri red chili powder will make the food hot. thats why the tikka was spicy. chaat masala is neither spicy nor hot. just add about 1/4 to 1 tsp of kashmiri red chili powder for serving of 4. in any recipe, you can keep this as a rule, unless otherwise the recipe calls for addition of lots of chili powder. 1/4 tsp of kashmiri red chili powder, makes the food mildly spiced with very less heat. 1/2 is fine to go in most recipes. 1 tsp will make the food medium hot.
joanna says
Thank you!!! You really know your spices. That helps a lot!!!
dassana amit says
welcome joanna
chidambara says
Hi..ive been reading ur recipes since a year..and u wont believe I hv stopped reading any other chefs recipes..u r awesome..i hv tried many of ur recipes n my family just loved them.keep it up.
dassana amit says
thanks chidambara for this lovely feedback. keep trying the recipes and feel free to ask any query.
Jayashree says
Visually well explained receipe…will definitely try @ home
Ashokkumar says
Wow such a wonderful recipe… well explained step by step..I surprised my wife with this recipe she was amazed
dassana amit says
thanks ashok for this positive feedback
dr.disha says
Wonderful explaination of receipe ….i will love to cook this after reading this…..because this is my favourite dish
dassana amit says
do try
Princess says
Very easy , delicious , and quick recipe ..
All the ingredients are easily available at our homes … loved all of your recipes …
All are very easy …
I haven’t expected such easy recipes from the Internet …
Liked the recipe of Homemade paneer also ..
I tried this tikkas with my small tandoor kit .. along with 3 strings to keep upon …
Thanks once again …
Keep sharing recipes … loved all
dassana amit says
thanks princess. lovely name
most of the recipes have easily available ingredients and easy to make. do try some more recipes. happy cooking 
Ashwini says
Happy Diwali Dassana,
I made this and the kaju katli from your blog this Diwali and both came out very good. A special mention about this particular recipe which i tried out in my new airfryer and it was absolutely tasty..after the marination it took me less than 15 mins to cook. I used cornflour instead of besan in the recipe….very flavorful and tasty. Thank you:-)
dassana amit says
happy diwali to you ashwini. i have been wondering whether to buy air fryer or not. since my kitchen has no space to have a new stuff
heard a lot of good reviews about it. then i don’t mind making samosas and french fries in it 
thanks for your feedback dear. much appreciated.
Gopal Rao says
Can one marinate a fairly large qty and keep it in the frig for upto 2 weeks, using it bit by bit?
Reg the making, as a solo male looking for a quick way to whip up a somewhat faux but still tasty panneer tikka to go as a snack with drinks, can I just bung the marinated panneer (abt 100 gms of a larger lot)) in a microwave and heat for (1-2-3?) a few minutes? May not be fully cooked, but then panneeer doesn’t really hv to be fully cooked to be tasty. So is microwaving an option?
dassana amit says
the recipe can be doubled or tripled and large quantities can be made. but would not suggest to keep in the fridge for 2 weeks. best to use in a day’s time. you can microwave. and the paneer will get cooked. but there won’t be the roasting & browning of the edges which typically happens in the oven or in the grill.
anju says
Such a wonderful recipe… So well explained step by step..I will surely try…thanks for a new thing …..I use to eat it only in restaurant.. Thanks 4 sharing
dassana amit says
welcome anju
Bhavani says
This is an aweeesssoommmeee recipe………
i’m doing this now!!! ;->
dassana amit says
thanks bhavani
rekha says
well done i like it
Jahnvi says
Hi Dassana,
I regularly prepare this but I loved your version with carrom seeds. I add Kasuri Methi which gives a very nice flavour.
I wanted to share a tip, not sure if you already have it on any of your other recipes.
After the marination or even after cooking keep the tikka in a vessel. In the center keep a small bowl. Heat a charcoal piece and keep it inside the small bowl, quickly add some ghee on the charcoal and immediately cover the big vessel with a lid. Because of the ghee the charcoal will generate smoke and the tikka will have a smoky flavour.
dassana amit says
thanks jahnvi. i know this method of charcoal smoking. but still thanks for sharing your tips. i shall try adding kasuri methi to paneer tikka.
shashi kothari says
can u tell me how to cook paneer tikka in tandoor
dassana amit says
i have never used a tandoor. so am afraid i cannot help you. if you have any literature or book available with the tandoor, then there may be instructions on how to use tandoor.
Smati says
I am a beginner in learning and experimenting cooking. I have made it a couple of times, and every time i get compliments. Its explained so well, that anyone can learn it. Thank you so much !
dassana amit says
welcome smati for the positive feedback. your comment will surely inspire more people to try the paneer tikka recipe.
Adam Smith says
One correction: You say “lemon,” but I think you mean “lime.” I’ve heard Indians at work say “lemon” when they are actually talking about limes. The flavor is quite different.
dassana amit says
adam, i know the difference but you are right. many indians used the word interchangeably. in this paneer tikka recipe, i have used lemon juice.
Suman says
I prepared it in grill oven and I must say yar so nice. I ka to loved it and always i eagerly wait to prepare it next time. Easy, Tasty, and less time taking. The only thing u need is to b preplanned. Lovely dish. Thanks dear thanks allot.
Suman says
Just want to prepare it in tava.
dassana amit says
suman, keep the skewered paneer on the tava and fry the paneer and veggies till cooked.
dassana amit says
welcome suman. glad to know that you liked the paneer tikka.
neha sharma says
Awesome…too gud…
hello dassana…
I luv cooking a lot…nd now I’m a mother of two kids…jus three yrs nd other one seven months…time nahi milta par after seeing ur recipes mann karta hai yeh bhi try karu woh bhi try karlu…
too gud…thnx a lot dear…. Ek request hai agar infants nd thhree yrs +kids ke liye kuch healthy yummy dishes hai toh plz help me…
dassana amit says
tik hain neha. dekhti hoon, kuch recipes add karne ki koshish karoongi.
amandeep kaur says
Really liked the way it is told. Keep up the good work!!! All the very best!
dassana amit says
thanks amandeep
Nivedita says
Hi, I made this dish and it came out really well. I used the convection mode in my microwave. But the capsicums were undercooked n too crispy. Is there anything that can be done about that?
dassana amit says
thanks nivedita. the capsicums are not thoroughly cooked in a paneer tikka. there is always a slight crunch to them. it also depends upon on how thick or thin you sliced the capsicum. if you want a more cooked capsicum, then just blanch or lightly steam before you add to the marinade.
Palak says
Hey, I made paneer tikka using this recipe, and it was just PERFECT. the flavors were so well infused because of the marination and because of your perfect recipe and your step by step pictures! Thank You!!!
P.S used fresh paneer – doesnt work well because it is so soft that it breaks while you put it in the skewer. But this also didnt matter – it was still tasty!
Then i used paneer which was made a day earlier and refridgerated – worked perfectly!
dassana amit says
thanks palak. i use fresh paneer. i think it depends on the quality of paneer. even refrigerated paneer works well.
dr.Priyanka says
Thank u so mch….
It was awesome…yummy. …..my hubby liked it so mch…he was vry happy hving dis dish at home….Thanks a lot again
dassana amit says
welcome dr.Priyanka
Richa says
Wonderful receipe with step by step explanation
dassana amit says
thanks richa
Janavi says
Hi Dasana,
Why is the Paneer tikka recipe different on your Paneer tikka masala page ?
dassana amit says
janavi, the recipe is little different. there can be many variations of a recipe. you can use this paneer tikka and masala from the other recipe. this dry paneer tikka is slightly spicy and the other version is not spicy as i am going to add into the gravy.
Pitamber singh panwar says
Nice sir thanx
Ruby says
I’m not able to rate the recipe for some reason, but I give it 5 stars! I have made it several times now and my family loves it! I also use the marinade to make chicken tikka for my husband and he also loves it. Thanks!
dassana amit says
thanks ruby for the feedback and 5 star rating. its alright if you cannot give rating as sometimes it does not work.
Anita says
Hi ,
I tried this recipe . For some reason it when I grilled it , it gave away a lot of water. And the paneer was slightly chewy. Its almost like it lightly curdled.
pls help me. I am very keen to get it right
Anita
dassana amit says
the yogurt has to very thick or the whey has to be drained out. its always better to strain the yogurt for some hours in the fridge before making the marinade. you can use greek yogurt if you live abroad. or else take the yogurt in a muslin or thin cotton napkin. secure tightly and then hung the yogurt for a few hours till all the whey is drained. the chewiness is as the paneer has got overcooked.
Janisha says
Looks very amazing recipe.. And the picture taken are awesome… Will try it soon. Thanks for such a detailed post Dassana.
dassana amit says
welcome janisha
Kshitij Chavan says
I had make this dish and it was a great success. All of us from my family liked it very much. Thank you Dassana
dassana amit says
welcome Kshitij
Kshitij Chavan says
This is a awesome recipe, I made it schools food festival, and we got a 1st prize, I just wanna say Thanks Dassana
dassana amit says
thats great. nice to know.
bhawna says
I want to ask i have to put the marinated paneer in the freezer or simply in the fridge
dassana amit says
keep the marinated paneer in the fridge and not in the freezer.
Saman says
I love it! I m gonna make it today it looks great!
niyati says
hi..!!!!
Dashana,
I have a question..there is my brother’s b’day and i want to make this dish and gift to him but problem is that i dont know how to use oven….i have oven but can i make this dish on the tava..????reply me soon..
dassana amit says
niyati, to make paneer tikka on tava follow this:
1. use a non stick tava so that paneer does not stick while frying.
2. add two tbsp besan in the marination. this will prevent the paneer from sticking to the tava and will give a nice taste.
srishti says
It was awesome recipe….but i made it in a tandoor …..
dassana amit says
thanks srishti
sukumar says
excellent taste
dassana amit says
thanks sukumar
dimple says
nice
its easy to understand
n right way to know how to make paneer tikka
2dy i will definetly make this dish
thnks
dassana amit says
welcome dimple
Dale says
This was a great recipe. Very easy to follow and the results were pretty yummy. We served these as an app and will likely do them again for new years. Thanks for posting!
dassana says
welcome dale. nice to know that you liked paneer tikka. its a good starter.
vizzi says
easily understandable recipe.thanks a lot dasanna.iam going to make it for my daughter’s birthday…………..
dassana says
thanks vizzi. just cut down on the spice powders like red chili powder etc as this is a slightly more spiced version of paneer tikka. you can also add 1 or 2 tbsp of cream to the marinade.
Aishwarya says
Hi Dassana!
I tried this for Diwali dinner and it came out wonderfully well! Your detailed instructions are awesome and were extremely helpful in the kitchen. I made these in a tawa because I don’t have an oven. Yet they came out perfectly good. Thank you so much…
dassana says
thanks and welcome aishwarya.
Janvi says
I used frozen paneer but it was completely defrosted. Even the grill pan was screaming hot. But I’ll give besan a try. Thanks for the help.
dassana says
alright janvi. screaming hot
then its the quality of paneer. on a few occasions when i have got paneer from outside, they become so sticky and gluey after cooking and that too in a paneer curry like paneer makhani & paneer pasanda. as if they are melting and sticky too. so i have stopped buying paneer from out completely. i would some times buy organic paneer. but not now. its always better to make paneer at home. nowadays when i want to make any paneer dish i make the paneer a day or two before and refrigerate it. till today no issues with homemade paneer.
Janvi says
Hi Dassana,
I had a quick question. I made paneer tikka the same exact way. But when I bake it in the oven it starts leaving water (I don’t know why?). I even tried doing it on a cast iron grill pan (well greased) but the paneer ends up sticking on it (I even sprayed the panner tikka with oil). Could you please help me understand the reason behind both the problems?
dassana says
hi janvi, did you use fresh or frozen paneer. water should not come out of the paneer. i make paneer tikka often and they bake very well. if you have used frozen paneer, then they have to be brought at room temperature before mixing in the marinade. the sticking part happens if the oil or pan is not very hot or does not have a good thick base. so about 2 tbsp of besan can be added to the marinade. the besan will not allow the paneer to stick if they are being fried or grilled.
Swapnil says
seems like yummmmmmmmmmm…….
shashi says
I have microwave with convection, grill, combi and micro option. What should i select and what temperate and time should i do at?
Can i use a aluminium pan and put the paneer directly or put skwers on the pan without touching its surface?
P.s I heard we can do all baking recipes in microwave in convection mode.
dassana says
you can use the convection or the grill option. if you use an aluminium pan, then i suggest to use skewers. not touching the surface is better. skewers are easier to turn and turning each piece of paneer in the pan. line the aluminium pan with an aluminium foil and then place the skewered tikka on it. its easier to clean the pan then. check this post on how i have done – http://www.vegrecipesofindia.com/paneer-tikka-masala-recipe/
Sachin says
Wow very nice recipe and good walkthrough on the post. We all loved paneer tikka. Thanks for sharing.
dassana says
welcome sachin
sob says
Very nice! I like the way you have put the pictures of every step you performed. Makes it easy to understand. Keep it up!!
dassana says
thanks sob
suganya says
Actually ii really liked ur step by step cooking receipe. Since I am a south indian , I wish 2 north indian recipies. Actually a day bfore only I learnt hw 2 make panner. And I didn’t knw the paneer recipies. 2day I saw tis panner tikka and cooked it. Actually the pictures admired a lot 2 cook. And the taste s also very excellent. Thanks a lot. Can u tell me how 2 make mint chutney n north indian style
dassana says
thats nice to know suganya. i have a lot of north indian mint chutney recipes on the blog. which one you you are looking for. just use the google search bar on the top right hand side or use the recipe index.
Nikita says
very nice tutorial.. it has very simple step by step instructions which is very helpful…Thank you fr the recipe really loved it
dassana says
thanks nikita
Megha says
Looked so delicious that I had to try making it the same day.
But my marinade melted away in the oven. As in all the curd thing stuck to the paneer became watery and dripped to the bottom of the oven . I marinated it for more than two hours. Where could i have gone wrong? Could you please help me with the same?
dassana says
hi megha. did you use hung curd. the curd has to very thick and should not be watery. i have made tikka with paneer and other veggies many times and never had a problem. some drips will be there and if you have not kept the tikka skewers on a wire rack kept on top of a tray or pan, then they will fall at the bottom. but as you say, its not watery. i don’t suspect the quality of the paneer. so my assumption is the thin consistency of the marination.
Megha says
Thanks a lot for your reply. Guess I did not hang the curd for enough time. Will try again .
Hooked to this website !!!
dassana says
welcome megha. next time when you prepare, hung the curd in a muslin overnight or for at least 5-6 hours. you can also thick yogurt if that is available in the market.
Carol Jardim says
I’m so freaking happy that I found your blog! I’m a food blogger in Brazil and I just love indian food. There’s only one really good indian/thai restaurant next to me, so I always wonder if I could make my own indian food. I’m definetely trying the paratha bread today and, hopefully, if I find the ingredients, the masala!
You’re right into my “favourites” list!
dassana says
thanks carol. i am glad you liked the blog.
Bhavya says
I really loved the way u have presented the recipe. It helps to understand better and the picturesque view looks so tempting. Thanks for this wonderful recipe
dassana says
thanks bhavya
Bommii says
Fantastic recipe!!! Wonderful taste, kids and adults both loved it,This became the star at our barbecue , now aim gonna try it at home in our oven.
dassana says
thanks bommi
masuma says
Hi
I’m wondering why there is no salt in this recipe? Is it not required because we add the black salt? Looks delicious none the less:)
dassana says
black salt can be added individually or both black or regular salt can be added together.
parth patwala says
Hi. I made it and it was better than hotel .
Thanks a lot . I never try anything to cook before, but after seeing pictures of these recipes i think i can make anything :D.
So thank you again dassana and i hope you will help next time if i needed.
dassana says
thanks parth.
laxmi says
Hi,
Your recipes are really detailed and presentation is fab. You have inspired me.
Plating on white make the colors pop out that much. Keep up the good work.
For this recipe, I am making it for a huge party and would like to know if I can make it several hrs ahead AND keep it warm somehow without drying it out. Will await your input.
Thanks.
dassana says
thanks laxmi. white is a good color when shooting food. you can make the marinated paneer in advance and keep in the fridge. you can also keep the marination overnight. just cover the bowl with a lid or cling film. the upper surface of the paneer may dry out but then just stir the whole marination again well before grilling or baking and the dryness goes away.
Kavita says
How to exactly cook it using the barbeque option? I have vertical standing barbeque rods given with my Microwave. What should be the temperature and for how long should i cook it using barbeque.?
dassana says
hi kavita, i have never cooked with barbeque in a microwave. so i am unable to help you on this. i suggest reading the manual that came with your microwave oven.
Milind Joshi says
Hi Dassana,
Loved your recipe.
Thanks a lot !!!
dassana says
thanks milind
prateek says
yummy……………. your recipe is awsome………..
varshitha says
jus came across ur site few days back…. tried ur paneer tikka and green chutney…. it was soooo yummy… i made it for my guests , they loved it,… thanks a lot… so its gonna be a dinner @ my home tonight with frnds… i am searching recipe in ur site….. love ur site…. thank u again…..
dassana says
thanks varshitha for making the recipes as well as for encouraging comments.
Mehak says
Hallo Mam… ur alll recipes r jst amazingggg!!!!!!! i liked ur site a lotttt!!! Mam just tell can we cook this paneer tikka on Gas?? if yes plz tell how???
dassana says
dear mehak, you can cook the paneer tikka on gas stove. heat up a tava or a flat pan. add oil. place the marinated paneer in the oil and pan fry these. just add some besan/gram flour about 1 or 2 tbsp to the marination. this helps in the paneer not sticking to the pan and makes life easy. also the paneer becomes crispy.
anamika says
I m really eager to make it n the way u present it give an inspiration to try the dish
dassana says
yes do try the recipe.
Priyanka says
Really like the way u share the recipe..I can’t stop my self to try it..
dassana says
thanks priyanka. do try the paneer tikka…
Mahesh says
Hey easy to understand the way u have given ur recipe.Great
dr shveta says
can this be done in microwave?
dassana says
no… better to avoid making the paneer tikka in the microwave. the paneer will quickly become dry and rubbery without getting browned at the edges..
either you bake it or grill it or fry individual marinated paneer pieces on a non stick tava or pan.
anita says
will it taste the same if made on a tawa not in oven.
dassana says
the taste will be same but the texture will be crispy… and trust me it tastes really good…
mamta says
I tried it first in convection mode in microwave.. bt even after 10 min, it was not cooked at all.. then i took it out and cooked on tava. As it was not a non stick tava, so started sticking on tawa.. however d taste was good.. any idea why convection mode of microwave didnt help?
dassana amit says
did you preheat the your oven in the convection mode. also temperatures vary from oven to oven. you could have kept if for some more minutes.