How to Make Paneer Tikka at Home | Tawa Paneer Tikka Recipe | Restaurant Style Paneer Tikka at Home
A plate full of Paneer Tikka Recipe prepared on the tawa without the use of an oven or grill, which is spicy, juicy, and smoky! 🍢🔥 Ideal for parties, evenings, or even a casual dinner. I promise that this homemade version tastes just as good as your favorite restaurant—if not better! 😉 Once you give it a try, you’ll want it repeatedly.
You can also check out the following paneer recipes from the blog: Paneer Butter Masala, Palak Paneer, Kadai Paneer, Paneer Bhurji, and Paneer Do Pyaza.
ABOUT PANEER TIKKA ON TAWA
Paneer tikka is a very popular vegetarian starter in India. The tawa version of this dish is an instant reward for those craving the oven and tandoor styles because it can be made with simpler equipment.
Grilled succulent pieces of paneer drenched in thick yogurt along with Indian spices are garnished with crispy onion and capsicum rings. The mouthwatering presentation is further elevated with a quick trick (which I detail below) that imparts a smoky essence.
This dish is packed with proteins, making it an excellent choice for lunches, casual get-togethers, kids’ lunchboxes, or even relaxed family weekends. Paired with mint chutney and onion rings, this delicious treat transforms any meal into a delightful dining experience right at home.
PANEER TIKKA RECIPE WITH STEP BY STEP PHOTOS
PREPARE THE MARINADE
- Put ½ cup thick curd (hung curd is the best) in a mixing bowl
- add 1 tsp red chili powder, ½ tsp turmeric, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp amchur (dry mango powder), and salt to taste; add 1 tsp ginger garlic paste, ½ tsp kasuri methi, and 1 tsp lemon juice; and pour in 1 tablespoon mustard oil for a smoky tandoori taste.
Mix everything thoroughly. A thick, creamy marinade will be provided.
ADD PANEER & VEGGIES
- Add 200–250 grams of paneer cubes, one chopped onion (layered), and one chopped capsicum (green, red, or yellow, depending on your preference).
Thoroughly coat everything with the marinade. For at least 30 to 45 minutes, cover and chill (the longer, the deeper the flavor).
COOK PANEER TIKKA ON TAWA
On an iron pan or nonstick tawa, heat 1 tablespoon of oil. Maintain a medium flame.
• Carefully arrange the marinated paneer and vegetables one at a time.
• After 3–4 minutes, turn it over and cook the other side. Cook until lightly charred on all sides.
OPTIONAL DHUNGAR (SMOKY FLAVOR)
Place a piece of coal in the middle of the marinated paneer in a small steel bowl or layer of onions after heating it over an open flame until it is red hot. Pour in half a teaspoon of ghee and keep the lid on for five minutes. Just like in a dhaba, open it up and savor the enchanting smoky aroma!
SERVING SUGGESTION
- . Serve hot with sliced onions, lemon wedges, and green mint chutney.
- . You can also use it as a topping for pizza or as a wrap for paneer tikka.
POINTS TO NOTE
Use Thick Curd: Always use thick curd or hung curd for a marinade that is rich and well-coated. Too much water in the curd will make it difficult for the paneer and vegetables to absorb the flavors.
- • Using firm, fresh paneer that maintains its shape while cooking is essential. Before marinating, soak store-bought paneer in warm water for 10 to 15 minutes to soften it if it feels tough.
- • Marination Time: Give the vegetables and paneer at least half an hour to marinate. Store it in the refrigerator for one to two hours if you have the time. It gets more flavorful the longer it marinates.
- • Vegetables of Your Choice: You can use baby corn, tomatoes, zucchini, mushrooms, onions, capsicum (any color), or even chunks of pineapple. To ensure even cooking, simply cut them into pieces of the same size.
- • Use Mustard Oil: To achieve that genuine smoky tandoori flavor, add 1 tsp mustard oil to the marinade. You can use regular oil if it’s not available, but give mustard oil a try!
- • When cooking on a tawa, use an iron skillet or tawa with a heavy bottom. It retains heat well and produces a better charred effect. If necessary, cook in batches rather than packing the pan too full.
- • Flip Gently: To avoid breaking, flip the paneer carefully during cooking because it is soft. Here, a flat spatula is ideal.
- • Dhungar (Smoky Flavor) Method: Do you want to mimic the smoky scent of a restaurant? For a simple homemade tandoor feel, use the coal dhungar technique (discussed in the main blog). It has a HUGE impact!
- • Serving Tip: For optimal flavor, serve right away after cooking. As it cools, paneer tends to solidify. Remember to serve it with onion rings, lemon wedges, and green chutney.
- • Do you want to grill or bake? Paneer tikka can also be grilled on skewers in an OTG or air fryer, or baked in a preheated oven at 200°C for 15 to 18 minutes. However, for instant cravings, the tawa version is simply the best!
Zaika ka safar yahin khatam nahi hota!
Agle blog me ek aur swadisht kahani aapka intezaar kar rahi hai.
👉 Click here to read our next flavorful recipe!
