Paneer Tikka Recipe

Name: Paneer Tikka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 ounces paneer cheese, cut into thin horizontal slices, about 1/2 inch thick; 1/2 cup yoghurt; 1 teaspoon red chili powder; 1 teaspoon cumin powder; 2 teaspoons tandoori spice mix; 1/2 teaspoon sugar; 2 teaspoons ginger-garlic paste; 1 tablespoon minced coriander leaves (aka cilantro); 1/2 tablespoon minced mint leaf; 3 cups vegetables (bell peppers, red onions, tomatoes, mushrooms, carrots); 2 -3 teaspoons chat masala; 2 tablespoons butter or 2 tablespoons vegetable oil; salt, to taste

Servings: persons

8 -10 ounces paneer cheese, cut into thin horizontal slices, about 1/2 inch thick
1/2 cup yoghurt
1 teaspoon red chili powder
1 teaspoon cumin powder
2 teaspoons tandoori spice mix
1/2 teaspoon sugar
2 teaspoons ginger-garlic paste
1 tablespoon minced coriander leaves (aka cilantro)
1/2 tablespoon minced mint leaf
3 cups vegetables (bell peppers, red onions, tomatoes, mushrooms, carrots)
2 -3 teaspoons chat masala
2 tablespoons butter or 2 tablespoons vegetable oil
salt, to taste

1
Mix together all the ingredients for the marinade with some salt and set aside.
2
Juliennes the veggies and add the chat masala and remaining marinade (if any) to them.
3
Brush the marinade on the paneer slices and refrigerate for 2-3 hours.
4
Heat 1 tbsp butter/oil and fry the paneer on both sides till well done (browned). Alternatively, you can brush each paneer piece with some oil and bake in a 350 degree F oven till done.
5
Heat 1 tbsp oil and stir fry the veggies till they are crisp. Just like the paneer, you can alternatively bake these in an oven till they are done.
6
In a platter, arrange the paneer slices in the middle and place the veggies around it. Garnish with lemon wedges and serve hot.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 -10 ounces paneer cheese, cut into thin horizontal slices, about 1/2 inch thick, 1/2 cup yoghurt, 1 teaspoon red chili powder, 1 teaspoon cumin powder, and more.

Yes, Paneer Tikka falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paneer Tikka

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