Meal Prep · North Indian
Paneer Tikka
Spicy, smoky, and irresistible cubes of marinated paneer, grilled to perfection.
Ingredients
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Step-by-step- In a large bowl, whisk together yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, black pepper, lemon juice, besan, mustard oil, and salt to create the marinade.
- Add the paneer cubes, onion squares, and bell pepper squares to the marinade. Gently toss to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best results.
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- Preheat your oven to 200°C (400°F) or preheat a grill pan/outdoor grill to medium-high heat. Line a baking sheet with parchment paper if baking.
- Thread the marinated paneer and vegetables alternately onto the skewers. Do not overcrowd the skewers.
- If baking: Place skewers on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through, until the paneer and vegetables are lightly charred and tender. If grilling: Grill skewers for 2-3 minutes per side, turning frequently, until evenly cooked and charred.
- Serve hot, garnished with a squeeze of fresh lemon juice and a sprinkle of chaat masala (optional).
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Paneer Tikka in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 1 month
While fresh is best, you can freeze cooked Paneer Tikka without the skewers. Place in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.
Reheat Oven/Air Fryer/Microwave
For best texture, reheat in a preheated oven at 180°C (350°F) for 10-15 minutes, or in an air fryer at 160°C (325°F) for 5-7 minutes until warmed through. Microwave reheating is quickest but may alter texture; heat in 30-second intervals.
Chef’s Corner
- For an authentic smoky flavor, heat a small piece of charcoal until red hot. Place it in a small bowl with a teaspoon of ghee or oil, put it in the marinade bowl, cover immediately, and let it smoke for 5-10 minutes (this is called ‘dhungar’).
- Don’t skip the besan (gram flour) in the marinade; it helps bind the marinade to the paneer and vegetables, preventing it from dripping off during cooking.
- Ensure your yogurt is thick and drained of excess water. Thin yogurt will make the marinade runny and not cling well.
