Cubes of paneer and vegetables, crunchy & crumbly on the outside, soft & juicy inside, so good. Paneer tikka is a vegetarian alternative to the very popular chicken tikka. It is very easy to make and can be served as an appetizer at parties and gatherings.
Why you will love this recipe?
- This recipe is easy to follow and produces delicious, restaurant-quality paneer tikka at home.
- You can cook this recipe in an
air fryer, stovetop, or oven, making it convenient for any cooking situation.
- Paneer tikka is a flavorful dish perfect for vegetarians and non-vegetarians alike.
- Paneer tikka is a popular appetizer or main course that will surely please everyone at your table. It is perfect for parties, potlucks, or everyday meals.
Paneer: Use store-bought or homemade paneer.
Yogurt: Make sure the yogurt is thick. Alternatively, you can also use Greek yogurt.
Vegetables: Onion and bell peppers are the most common veggies used in this dish. You can also add other vegetables like mushrooms, potatoes, cauliflower, etc.
See the recipe card for full information on ingredients and quantities.
Marinate paneer and veggies
In a large bowl, add yogurt, roasted besan, ginger garlic paste, tandoori masala, Kashmiri chili powder, olive oil, and salt. Mix well, making sure there are no lumps.
Add the paneer cubes and mix gently, making sure they are well coated. Set them aside on a plate.
Next, add the onion and peppers to the marination. Mix them well to make sure everything is well coated.
Thread the paneer and vegetables alternatively into a skewer.
Air Fryer Method
Lightly brush some oil on the
Heat a grill pan and lightly brush some oil. Place the skewers carefully and let them cook on medium heat. Flip and cook on both sides until the paneer begins to turn golden. Increase the heat and let it char for 1-2 minutes.
Preheat the oven to 390 F (200 C). Place the skewers on top of an oven-safe tray so that the paneer and veggies can suspend. Place the tray in the preheated oven and bake for 12-15 minutes. Grill for a further 2-3 minutes until the paneer is charred.
Serve paneer tikka with dips of your choice.
Tandoori masala powder is a spice blend commonly used for grilling. It is easily available in Indian grocery stores. You can substitute it with the tandoori paste in this recipe without any compromise to the taste. Alternatively, use a mix of garam masala, amchur (dried mango powder), and Kashmiri chili powder, although this may alter the taste of the final dish.
Make sure the yogurt is thick. It should coat the paneer and veggies well and stick to it. You can also use Greek yogurt instead of plain yogurt.
Do not add paneer and veggies together to the marinade. Paneer cubes are tender and can easily crumble or fall apart. It is best to coat the paneer cubes in the marination first, set them aside, and then add the vegetables.
Traditionally, mustard oil is used in this dish; however, I use olive oil as I find mustard oil a bit overpowering in it. Olive oil adds pungency and aroma to the dish without overpowering it. You may also replace it with ghee or any regular oil of your choice.
Roasted besan (chickpea flour) is an important ingredient in this dish and cannot be skipped. It adds thickness to the marinade and helps coat the marination to paneer. It also imparts a nice nutty flavor to the dish.
Sprinkle chaat masala and lemon juice on the paneer pieces before serving. Add masala laccha pyaz (spiced onion salad) as a side dish.
Yogurt mint chutney goes very well with paneer tikka kabob. It is very easy to whip it up - just blend some mint leaves, coriander leaves, green chili, salt, fresh ginger, and garlic. Add this to whisked yogurt and mix well. See this green chutney recipe for measurements.
Pair tikka kebabs with fresh naan and raita for a delicious main meal. Or serve it on a bed of this delicious saffron rice. You can also use them to make wraps or sandwiches. Got leftover paneer tikka? Make paneer tikka naanwich. Check out this chicken tikka naanwich recipe and replace the chicken tikka with paneer tikka.
The most common vegetables used along with paneer are onions and bell peppers. Other vegetables like cauliflower, mushrooms, potatoes, broccoli, baby corn, etc. also taste great here.
Tandoori masala powder is a spice blend that is commonly used in grilling. It is easily available in Indian grocery stores and supermarkets. If you don't have access to it, substitute it with a mix of garam masala, amchur (dried mango powder), and Kashmiri chili powder. Alternatively, you can use the tandoori paste as a substitute, too.
More paneer recipes
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Paneer Tikka (Air fryer, Stovetop, Oven)
- 2 cups paneer
- 1 cup onion
- 1 cup bell peppers (I used a mix of red and green)
- Cut the paneer into big cubes.
- Dice the onions and separate the petals. Deseed and cut the peppers.
- Dry roast the besan for 2-3 minutes, until the raw smell goes.
- In a large bowl, add yogurt, besan, ginger garlic paste, tandoori masala, Kashmiri chili powder, olive oil, and salt.
- Mix well making sure there are no lumps.
- Add the paneer cubes and mix gently, making sure they are well coated. Set them aside on a plate.
- Next, add the onion and peppers to the marinade. Mix them well to make sure everything is well coated.
- Let the paneer and vegetables marinate for 15-20 minutes.
- Thread the paneer and vegetables alternatively into a skewer.
Air fryer method:
- Lightly brush some oil on the air fryer basket and place the skewers in it.
- Air fry at 350 F (180 C) for 6-7 minutes.
- Heat a grill pan and lightly brush some oil.
- Place the skewers carefully and let them cook on medium heat.
- Flip and cook on both sides until the paneer begins to turn golden.
- Increase the heat and let it char for 1-2 minutes.
- Preheat the oven to 390 F (200 C).
- Place the skewers on top of an oven-safe tray so that the paneer and veggies can suspend.
- Place the tray in the preheated oven and bake for 12-15 minutes.
- Grill for 2-3 minutes.