Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in yogurt and spices and then chargrilled in a tandoor.
Restaurant Style Paneer Tikka | Stove Top Method is my go to starter when I’m hosting guests or just planning to indulge in a special meal 🙂 Amazingly bold flavors of the spices paired with the tang of the yogurt makes for the perfect Indian snack.
Look how succulent they have turned out! 😛 Perfectly charred on the edges with meltingly soft paneer with bites of crunchy veggies can make anyone drool! The tikkas are seasoned with Chaat masala, some lemon juice and served with some onion rings. Most tandoori snacks in India are served with a Chutney, made of yogurt, mint and some fresh coriander 🙂 This is the most delicious dip ever to enjoy with Indian snacks!!
Restaurant Style Paneer Tikka | Stove Top Method says it all! Most households don’t have a tandoor/ traditional clay oven in their kitchens due space restrictions. And many probably don’t have an electric oven too, so this recipe is specially for them. It’s easy to achieve that perfect charred edge and smoky flavor even on the stove top. Try this easy recipe with my homemade malai paneer. 🙂
Let’s start.
For the Marinate
Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
Cut the paneer into equal sized cubes.
Cut the veggies into cubes.
Add the paneer and the veggies to ready marinate. Mix gently.
Cover with cling wrap and refrigerate for 2-3 hours.
Assemble the tikkas
Arrange the marinated cubes of veggies and paneer on skewer sticks.
Cooking on stove top
Heat a pan on medium flame. Brush some oil on the pan.
Place the skewers on the hot pan, reduce the flame to sim.
Drizzle some more oil over the skewers.
Cook on each side for a few seconds.
The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
Once done, serve them hot with dip of your choice.
Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in spices and the chargrilled in a tandoor.
Ingredients
- 200 gms paneer, cubed
- 1/2 cup tomato, deseeded and cubed
- 1/2 onion, peeled in cubed
- 3/4 cup thick yogurt
- 2 tbsp. mustard oil
- salt to taste
- 1/2 tsp red chili powder
- 2 tbsp. besan
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1/4 tsp Chaat masala
- a ping of hing (asafoetida)
- 1/4 tsp Kashmiri red chili powder
- 1 1/2 tsp ginger-garlic paste
- lemon juice as needed
Instructions
- Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
- Cut the paneer into equal sized cubes.
- Cut the veggies into cubes.
- Add the paneer and the veggies to ready marinate. Mix gently.
- Cover with cling wrap and refrigerate for 2-3 hours.
- Arrange the marinated cubes of veggies and paneer on skewer sticks.
- Heat a pan on medium flame. Brush some oil on the pan.
- Place the skewers on the hot pan, reduce the flame to sim.
- Drizzle some more oil over the skewers.
- Cook on each side for a few seconds.
- The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
- Once done, serve them hot with dip of your choice.
Notes
The paneer and veggies can be left marinating for up to 7-8 hours as well. I have not added capsicum as my hubby doesn't like it, you can add it too. You can use the same recipe for making non-veg tikkas too. Adjust the cook time accordingly.
Love,
Shreya 🙂
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Looks so delicious and inviting pics as ever
thanks sweetie 🙂