Paneer Tikka

 The Cook Log

Recipe 4: Paneer Tikka

There is not much to explain about this dish. It was just my attempt to 
recreate an average paneer Tikka. Read on.

Recipe name: Paneer Tikka
Time taken: half an hour cook + 6-7 hour marination
Cuisine: Indian, vegetarian, appetiser

  1. Ginger - 1 piece
  2. Garlic - 4 to 6 cloves / Garlic paste 1 teaspoon
  3. Fennel - 3 tsp
  4. Elaichi - 4 to 5 pieces
  5. Paneer - 500 g
  6. Butter - 2 tbsp
  7. Gram flour (besan) - 2 tbsp
  8. Turmeric - 1 tsp
  9. Salt - to taste
  10. Chaat masala - 1.5 tsp
  11. Lemon juice - 1 tbsp
  12. Fresh cream - 1 cup / fresh cream + curd - 0.5 cup each.
  13. Oil - 4 to 5 tbsp

  1. Hand blender
  2. Refrigerator


  1. Grind ginger, garlic, fennel (saunf) and green cardamom (elaichi) together and create a paste. If the quantity of the paste is too less and it is not grinding evenly then add some curd and then start grinding.
  2. Now roast the gram flour in butter till a thick liquid is formed.
  3. Add the paste to the besan mix. To this new mix add turmeric, salt, chaat masala, lemon juice, fresh cream/ curd.
  4. Now roast some walnuts and grind them to a paste. Add this paste to the mixture.
  5. Stir this final mixture.
  6. Cut the paneer into cubes and any other vegetables of choice (bell peppers, tomatoes, onions mushrooms etc.)
  7. Mix the paneer and vegetables well into the mixture. Keep the mixture in the refrigerator for 6-7 hours.
  8. After resting for the above time, oil a baking pan and place the vegetable laden skewers on the baking pan. Cook in the oven.
  9. Once thoroughly cooked such that its colour is more golden, take it out of the oven and serve.
Hope you enjoy ☺


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