Paneer Tikka is a delicious Indian appetizer known for its smoky, tangy, and spicy flavors. This recipe uses a steel tawa to cook the marinated paneer cubes for a perfect Indian starter!
Paneer Tikka is a traditional Indian snack, which is always a menu item in Indian Restaurants. Gone are the days that we waited to visit a local restaurant or a popular street for it. If you have a perfect recipe, Paneer Tikka can be made easily at home.
I have made Paneer Tikka in oven and paneer tikka in air fryer and now this super easy version- Tawa Paneer Tikka. No need for any fancy appliance or long waiting times.
Once it starts raining, marinate the paneer cubes in yogurt (hung curd) and Indian spices, and slowly cook them on tawa or a pan. Gives a perfect smoky flavor quickly and easily.
Using a tawa creates a crispy exterior while keeping the interior soft. Paneer Tikka pairs wonderfully with mint chutney- an irresistible starter or side dish for a weekend or holidays.
If you enjoy rich paneer curries, you may also like my Paneer Tikka Masala which has a spiced tomato-based gravy.
Ingredients
- Paneer (Indian Cottage Cheese)- Paneer is the star ingredient for this recipe. Procure it locally. Make sure that it is fresh. For vegan, swap it with Tofu.
- Onions- Red onions work best.
- Capsicum- Green capsicum adds color and spicy flavor. I recommend using it, although you may try it with other bell peppers as well.
- Indian Spices- Red chili powder, Kasoori Methi, and salt. You may also add garam masala and coriander powder.
- Fresh lemon juice: Fresh lemon juice adds tangy flavor.
- Besan (Gram Flour)- Besan adds a coating to the paneer cubes and adds much flavor to it.
- Curd- We use regular curd with drained water. You can hang it overnight. If there is water in curd, it will make the marinade runny and we won't be able to make perfect tikka.
- Oil- Sesame oil or mustard oil works best.
- Variations: Feel Free to add tomatoes.
How To Make Paneer Tikka on Tawa
Step 1. Marinate Paneer Cubes
Wash and chop veggies. Paneer in large cubes. Halve the onion and ut each half into quarters to get large chunks. Gently separate the onion layers to create individual petals. Similarly, cut large chunks of capsicum.
In a large bowl, mix yogurt, all powdered spices, kasoori methi, lemon juice, and salt. Add paneer cubes, onion and capsicum chunks to the marinade. Mix well and let it sit for at least 30 minutes.
Step 2. Cook Paneer Tikka on Tawa
Place a tawa (griddle) on medium heat and brush it with a little oil. I have used steel tawa. Place the individual chunks of paneer cubes, onion and capsicum on the tawa and cook each side for about 2-3 minutes until the paneer and vegetables are slightly charred and cooked through.
Cook another batch. I had cooked in two batches.
Step 3. Serve It
Serve the spicy and delicious Paneer Tikka with green chutney!
Expert Tips
- Make sure to coat paneer cubes, onion and capsicum chunks with marinade properly and marinade should not be runny. Avoid using homemade curd or make sure to remove water from it by hanging overnight.
- It takes about 2-3 minutes to cook paneer tikka from one side.
- If you are using other veggies like cauliflower, mushroom, etc, they need to be pre-cooked first before making them as tikka on tawa. May be blanch or boil for 5 minutes. Dry and then marinate.
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Paneer Tikka on Tawa
Equipment
- 1 Large Bowl
- 1 flat pan or Tawa
Ingredients
- 2.5 cups Paneer (Indian Cottage Cheese) 500 gm
- 1 medium onions
- 1 large green capsicum
- ¾ cup yogurt
- 2 tablespoon Besan
- 1 teaspoon Kasoori Methi (fenugreek leaves)
- 2 teaspoon red chili powder
- 1 tsp lemon juice dry mango powder
- 2 tablespoon sesame oil olive oil or mustard oil
- salt as per taste
Instructions
- Wash and chop veggies. Paneer in large cubes. Halve the onion and ut each half into quarters to get large chunks. Gently separate the onion layers to create individual petals. Similarly, cut large chunks of capsicum. In a large bowl, mix yogurt, all powdered spices, lemon juice, kasoori methi, and salt. Add paneer cubes, onion and capsicum chunks to the marinade. Mix well and let it sit for at least 30 minutes.
- Place a tawa (griddle) on medium heat and brush it with a little oil. I have used steel tawa. Place the individual chunks of paneer cubes, onion and capsicum on the tawa and cook each side for about 2-3 minutes until the paneer and vegetables are slightly charred and cooked through.Cook another batch. I had cooked in two batches.
- Serve the hot and spicy Paneer Tikka with green chutney!
Notes
- Make sure to coat paneer cubes, onion and capsicum chunks with marinade properly and marinade should not be runny. Avoid using homemade curd or make sure to remove water from it by hanging overnight.
- It takes about 2-3 minutes to cook paneer tikka from one side.
- If you are using other veggies like cauliflower, mushroom, etc, they need to be pre-cooked first before making them as tikka on tawa. May be blanch or boil for 5 minutes. Dry and then marinate.
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 346 |
| % Daily Value* | |
| Total Fat 23.4g | 30% |
| Saturated Fat 1.8g | 9% |
| Cholesterol 5mg | 2% |
| Sodium 233mg | 10% |
| Total Carbohydrate 13.2g | 5% |
| Dietary Fiber 1.8g | 6% |
| Total Sugars 1.9g | |
| Protein 22g | |
| Vitamin D 0mcg | 0% |
| Calcium 31mg | 2% |
| Iron 1mg | 5% |
| Potassium 177mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition | |
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