Paneer tikka recipe – How to make paneer tikka dry recipe – paneer tikka on tawa

Paneer tikka is a popular Indian dish made with paneer and veggies marinated in spices.  Veggies like red capsicum, yellow capsicum, green capsicum, onion and tomatoes are used for making paneer tikka.  After marination, they are then arranged in wooden skewer or stick.  These sticks are then grilled in a tandoor or oven and served hot, seasoned with lime juice and chaat masala.  In this recipe, I have used a stove or tawa (without oven) to make paneer tikka, which tastes equally good.  Tawa paneer tikkas is best served with rotis, naans or as a starter, appetizer or a snack. 

Also try my other paneer dishes like  paneer masala,  paneer tawa masala, peas paneer butter masala, shahi paneer for side dish to rotis and chapatis.


Prep Time : 15 mins

Cook Time :  15 mins plus 2 hours of marination time

Servings : 4 persons

Indian cuisine


Paneer or cottage cheese – 200 gms

Red capsicum – 1/3 cup (chopped into 1 inch pieces)

Yellow capsicum – 1/3 cup (chopped into 1 inch pieces)

Green capsicum- 1/3 cup (chopped into 1 inch pieces)

Onion – 1 small sized (chopped into 1 inch pieces)

Tomato – 1 small sized (chopped into 1 inch pieces)

Wooden skewers

Oil for cooking paneer tikka


Hung curd/yoghurt – 1 cup

Turmeric powder – a pinch

Red chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1/2 teaspoon

Ginger-garlic paste – 1 teaspoon

Garam masala powder – 1 teaspoon

Chaat masala – 1/2 teaspoon

Amchoor powder – 1/2 teaspoon

Black pepper powder – 1 teaspoon

Kasoori methi (dried fenugreek leaves) – 1 teaspoon

Lemon juice – 2 tablespoons

Salt to taste


Chop the vegetables and paneer into 1 inch sized pieces.  Dice the paneer into small cubes.  Ensure both the veggies and paneer cubes are of same size.  Take 1 cup of yoghurt or curd and in a muslin cloth or handkerchief and keep it in a strainer.  Keep a bowl under the strainer to drain the excess water.  After about an hour, you will get thick curd/yoghurt.

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Take a mixing bowl. Add the hung curd or thick yoghurt.  Add turmeric powder, red chilli powder, coriander powder,  cumin powder, ginger-garlic paste, garam masala powder, chaat masala, amchoor powder, black pepper powder,  kasoori methi,  lemon juice and salt. Mix well.

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Add the veggies and paneer cubes and mix well again.  Cover the bowl with a plate and keep it in the refrigerator.  Marinate for about 2 hours.  After 2 hours, remove the marinated veggies and paneer outside and bring it to room temperature.

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Take a wooden skewer.  Arrange the veggies and paneer in the skewer alternately. Apply oil to it from all the sides.

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Heat little oil in a non-stick pan or kadai, on medium flame.  Shallow fry them till light golden brown from all the sides for about 6-7 minutes.


Sprinkle with little chaat masala and serve with green chutney and tomato ketchup.



Ensure not to overcook the paneer, as it tends to get rubbery and hard.

Marinate the veggies and paneer pieces for atleast a minimum of 2 hours.

Use a non-stick tawa or a seasoned tawa, for making paneer tikka, to avoid sticking of paneer pieces to the tawa.

Ensure to chop the veggies and paneer pieces of same size, for even and better cooking of veggies and paneer.

Ensure that the curd is thick and not too watery.

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