paneer tikka recipe on tawa or stove top with step by step photos – sharing this easy and foolproof recipe of a delicious paneer tikka on tawa or stove top or griddle.
i had got many comments on this popular paneer tikka in oven post, on how to make paneer tikka on tawa . so i decided to share this easy method. since not everyone has an oven. if you don’t have a tava then you can also make this tikka recipe in a frying pan.
few more paneer tikka recipes are
- paneer tikka masala made in the oven
- quick paneer tikka which does not use yogurt
- achari paneer tikka – both oven and tava method
- hariyali paneer tikka – made in oven
- malai paneer tikka – made in oven. it has mild light flavors as compared to the regular paneer tikka.
some years back, i did not have a baking oven. we had a microwave oven, but its only function was to heat or cook food with the microwave energies. those days, i used to make paneer tikka on tava. when for the first time i made the tikkas, the paneer squares were sticking on the tawa and would get slightly burnt. so here the tawa was at fault. i would use tawa which were used to make rotis without any fat (ghee or oil) and so were not seasoned.
later while frying them on non stick tawa, the paneer pieces would not get stuck. i also experimented with adding besan/gram flour to the marinade and felt it gave a good crispness and taste to the tikkas. the besan also would help in the paneer not getting stuck to the tawa.
tips for making paneer tikka on tawa
- when you prepare paneer tikka on stove top, either use a non stick or ceramic pan or use a well seasoned tawa or griddle. even tawas on which you make dosas also work well.
- i have used both non stick and iron tawa and both work fine. for iron tawa, just remember that the tawa has to be seasoned very well. if you make rotis or chapatis on this tawa, then the paneer cubes will get stuck.
- for this paneer tikka recipe, i have used fresh homemade curd. the yogurt was thick enough and so i did not strain or hung it. adding besan also helps in slight thickening of the marinade. if you use homemade or store brought yogurt, then ensure that the curd is thick. there should not be much whey in it. in case there is whey, then strain the yogurt in a cheesecloth for a few hours in the refrigerator, till you get thick yogurt.
how to season the tawa or griddle
- basically, seasoning means to prepare the tawa or griddle for frying/roasting, wherein you heat the griddle and then apply oil. let the oil get heated and then switch off the griddle. wipe the oil. again apply oil and let the griddle cool. store the tawa with the oil on it. you can repeat the first step twice or thrice. when you want to cook, heat the tawa and wipe off the oil. then proceed with the recipe.
- i am also sharing reader priya’s tip from the pesarattu dosa (moong dal dosa) post. she has been kind enough to give her grand mother’s tip on seasoning tawa before making dosas. they have been using this technique for many years. this method is also helpful for folks who do not eat onions (to let you know, onions are used for seasoning tawa. half of an onion is dipped in oil and then smeared on the tava before making dosas).
- the method follows: heat oil on the tawa. add a tsp of sesame oil. add ½ to 1 tsp of mustard seeds. wait till the mustard starts spluttering. spread the whole thing on the tava and remove the oil and seeds. the tawa is ready to be used.
these paneer tikka can be served as a starter or a snack with sliced onions, lime and mint chutney. they even go well as a side dish. you can even have the paneer tikka with rotis, naan or bread.
how to make paneer tikka
1. first whisk 2.25 cups of curd till smooth in a bowl or pan.
2. add all the spices and herbs including besan (gram flour) & salt.
- 4 tbsp besan
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- ½ tsp carom seeds (ajwain)
- ½ tsp caraway seeds (shahjeera)
- ½ tsp crushed kasuri methi (dry fenugreek leaves)
- 1 tsp coriander powder (ground coriander)
- 1 tsp cumin powder (ground cumin)
- 1 tsp garam masala powder
- 1 tsp dry mango powder
- 2 tsp kashmiri red chili powder
- ¾ tbsp ginger garlic paste
- ¾ tsp regular salt or rock salt or add as required.
3. stir and mix well.
4. add the diced vegetables – 1 medium to large bell pepper/capsicum, 1 medium to large tomato and 1 medium to large onion. also add 250 to 300 grams paneer slices.
5. with your hands mix very well. so that the marinade coats the paneer and veggies evenly.
6. cover the bowl & keep the marinade in the fridge for 45 minutes to 3 hours. you can also keep overnight. below pic is of the marinated paneer and veggies after 1 hour.
making paneer tikka
7. heat 1 tbsp oil in a non stick pan/tawa or a well seasoned griddle. coat the paneer and veggies with the marinade and place them on the tawa. you can fry at a low flame or medium flame. i fried in 3 batches and overall used about 3 tbsp oil. another way is to skewer the paneer, veggies and then fry them. i chose to fry them directly as they get fried evenly and the texture is better.
8. when one side gets browned, gently lift and turn over. the paneer cubes will get cooked faster than the veggies. so remember to remove the paneer cubes as soon as they are golden. you can char or brown the veggies more. for the vegetables, you have to make sure the marinade on them gets cooked. so lightly press them while cooking. if you want you can fry the paneer cubes first and then the marinated vegetables. pan fry all till they become golden.
9. remove paneer tikka on a plate. i have not removed them on paper tissues, as due to heat and moisture from the paneer cubes, they stick to the paper tissues.
10. while still hot, then skewer the fried paneer cubes and veggies on to a wooden skewer or toothpick. you can also have paneer tikka straight away without skewering. sprinkle 1 tsp chaat masala & ¾ tsp lemon juice on the paneer tikka while serving.
11. arrange them in a serving plate and serve the paneer tikka hot or warm with onion lemon salad or mint chutney.
INGREDIENTS FOR paneer tikka
- 250 to 300 grams paneer (cottage cheese)
- 1 medium to large bell pepper (shimla mirch or capsicum - green or yellow or red)
- 1 medium to large tomato
- 1 medium to large onion
for paneer tikka marination
- 250 grams thick or hung curd (hung yogurt or hung dahi) - about 2.25 cups of thick yogurt
- 4 tablespoon besan (gram flour)
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon black pepper powder (kali mirch powder) or white pepper powder
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon caraway seeds (shahjeera)
- ½ teaspoon kasuri methi - crushed (dry fenugreek leaves)
- 1 teaspoon coriander powder (dhania powder)
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon chaat masala powder
- 1 teaspoon garam masala powder or tandoori masala powder
- 1 teaspoon dry mango powder (amchur powder)
- 2 teaspoon kashmiri red chili powder - if using a hotter variety of red chili powder, then reduce to 1 teaspoon
- ¾ tablespoon ginger garlic paste (adrak lahsun ka paste) - about 5 to 6 medium to large garlic cloves and ¾ inch ginger crushed in a mortar-pestle
- ¾ teaspoon lime juice
- 2 to 3 tablespoon oil or as required
- ¾ teaspoon regular salt or rock salt or add as required
HOW TO MAKE paneer tikka
preparation for paneer tikka
- slice the paneer into 1/4 inch squares or cubes or rectangles.
- rinse the veggies. halve the onion and remove each layer one by one.
- dice the capsicum/bell pepper into square shaped slices.
- dice the tomatoes too the same way. remove the seeds from the tomatoes.
- keep the veggies and paneer aside.
making paneer tikka marination
- first whisk the thick yogurt (curd) till smooth in a bowl or pan.
- add all the spices and herbs, besan/gram flour and salt, except oil. stir and mix well. taste the marinade and add salt it required
- add the diced vegetables (onion, tomato and capsicum) along with paneer slices.
- with your hands mix very well. so that the marinade coats the paneer and veggies evenly.
- cover the bowl & keep the marinade in the fridge for 45 minutes to 3 hours. you can also keep overnight.
making paneer tikka on tawa
- heat 1 tbsp oil in a non stick pan/tawa or a well seasoned griddle. coat the paneer and veggies with the marinade and place them on the tawa. you can fry them at a low flame or medium flame.
- in all i fried in 3 batches and overall used about 3 tbsp oil. another way is to skewer the paneer, veggies and then fry them. i chose to fry them directly as they get fried evenly and the texture is better.
- when one side gets browned, gently lift and turn over. the paneer cubes will get cooked faster than the veggies.
- you can can char or brown the veggies more. but remember to remove the paneer cubes as soon as they are golden. if you want you can fry the paneer cubes first and then the vegetables. remove them on a plate.
- while still hot, then skewer the fried paneer cubes and veggies on to a wooden skewer or toothpick.
- you can also have paneer tikka straight away without skewering. sprinkle some chaat masala & lemon juice on the paneer tikka.
- arrange them in a serving plate and serve the paneer tikka hot or warm with pickled vinegar onions (sirke wale pyaaz), or pyaaz lachcha (onion lemon salad) or mint yogurt chutney.