paneer tikka recipe, how to make paneer tikka on tawa | paneer tikka dry

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paneer tikka recipe

paneer tikka dry recipe - spiced marinated cottage cheese cubes pan fried on a tawa or griddle.

4.49 from 25 votes
total time:
80minutes

paneer tikka recipe on tawa or stove top with step by step photos – sharing this easy and fool proof recipe of a delicious paneer tikka on tawa or stove top or griddle.

paneer tikka recipe

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

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 recipe (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.

few more popular paneer recipes you may like are:

paneer tikka recipe
4.49 from 25 votes
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paneer tikka recipe

paneer tikka dry recipe - spiced marinated cottage cheese cubes pan fried on a tawa or griddle.
course snacks
cuisine indian
prep time 1 hour
cook time 20 minutes
total time 1 hour 20 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

main 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 the marinade

  • 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 recipe

preparation for paneer tikka

  1. slice the paneer into 1/4 inch squares or cubes or rectangles.
  2. rinse the veggies. halve the onion and remove each layer one by one.
  3. dice the capsicum/bell pepper into square shaped slices.
  4. dice the tomatoes too the same way. remove the seeds from the tomatoes.
  5. keep the veggies and paneer aside.

making paneer tikka marination

  1. first whisk the thick yogurt (curd) till smooth in a bowl or pan.

  2. 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
  3. add the diced vegetables (onion, tomato and capsicum) along with paneer slices.
  4. with your hands mix very well. so that the marinade coats the paneer and veggies evenly.
  5. 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

  1. 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.

  2. 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.
  3. when one side gets browned, gently lift and turn over. the paneer cubes will get cooked faster than the veggies.
  4. 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.
  5. while still hot, then skewer the fried paneer cubes and veggies on to a wooden skewer or toothpick.
  6. you can also have paneer tikka straight away without skewering. sprinkle some chaat masala & lemon juice on the paneer tikka.

  7. 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.

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how to make paneer tikka

1. first whisk 2.25 cups of curd till smooth in a bowl or pan.

whisked yogurt for paneer tikka recipe

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
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 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.

add spices - making paneer tikka

3. stir and mix well.

paneer tikka yogurt spices mixture

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 gms paneer slices.

making paneer tikka recipe

5. with your hands mix very well. so that the marinade coats the paneer and veggies evenly.

marinating paneer for paneer tikka recipe

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.

marinated paneer for paneer tikka recipe

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.

frying paneer for paneer tikka recipe

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.

pan frying paneer tikka cubes

9. remove paneer tikka on a plate. i have not removed them on paper tissues, as the due to heat and moisture from the paneer cubes, they stick to the paper tissues.

making paneer tikka

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.

making paneer tikka

11. arrange them in a serving plate and serve the paneer tikka hot or warm with onion lemon salad or mint chutney.

paneer tikka recipe

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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92 comments/reviews

  1. Wonderful recipe.. was liked by all in family.. thank you..

    • Welcome Neha

  2. What can I do with the leftover yoghurt marinate? Any recipes for that

    • you can use it to marinate veggies like parboiled cauliflower, parboiled potatoes, capsicum, carrots or tofu and then make veg shaslik or veg tikka.

  3. Hi I cooked paneer tikka for first time .It was awesome. Your recepie was really helpful.Every one at home liked it.

    • Thanks Tejinder for sharing positive feedback on paneer tikka. nice to know this.

  4. Thanks, It came out really delicious…However the paneer cubes were sticking to the tawa though I have added oil. Any suggestions?

    • thanks guna. the tawa has to be well seasoned and used only for pan frying or stir frying. usually when food sticks on tawa, it is not due to the recipe but the tawa is at fault. by seasoning i mean the tawa is only used to prepare dishes were some oil is used or a coat of oil is spread on the tawa when not in use. if a tawa used for making chapatis is used, then the food will stick to the tawa. usually i appy a coat of oil on an iron pan and keep it or use a non stick pan.

  5. tried tikka recipe…really worth d tym…so tasty…

    • Thanks AnuSree for sharing positive feedback on paneer tikka recipe.

  6. Hi, thanx for the recipe. I made it first time for the husband and he liked it. I did not add besan but still it was good.

    • pleased to know this ankita. thanks for positive views.

  7. Awesome recipe…never thought this could b made on tawa…great work…your an inspiration to me…cooking made easier by ur recipes…stay blessed..

    • thanks so much khushi for your kind words and positive views 🙂

  8. How to make this in advance for dinner party? If I leave out, it tends to dry out. I want to make it at least an hr in advance.

    • make them and place in a casserole. they will stay warm and won’t dry out.

  9. Awesome. Your recipes have made me a good cook. I have learned making so many dishes specially Chinese was very helpful. I never thought i could make chinese so easily. Thanks a lot. Keeping writing…

    • thanks maneet for this feedback and nice to know. will surely keep sharing new recipes.

  10. OK good delicus

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