🍢 Paneer Tikka
Paneer tikka is a North Indian appetiser of paneer cubes marinated in spiced yogurt, threaded onto skewers with bell pepper and onion, and grilled until charred at the edges. The outside is smoky and lightly crisp while the paneer stays soft and creamy inside. It is served hot with lemon wedges and mint chutney.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g paneer, cut into large cubes
- 150 g plain yogurt
- 1 bell pepper, cut into squares
- 1 onion, cut into petals
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1 tbsp lemon juice
- 1 tbsp oil
- Salt to taste
Method
- Mix yogurt, cumin, chili, turmeric, lemon juice and salt.
- Coat the paneer, pepper and onion in the marinade and rest for 20 minutes.
- Thread onto skewers, alternating paneer and vegetables.
- Brush lightly with oil and grill or bake at 230 °C for 10–12 minutes, turning once, until charred.
How to make it lighter
- Use low-fat yogurt for the marinade.
- Add more pepper and onion per skewer and fewer paneer cubes.
- Brush, don't pour, the oil; 1 tbsp ≈ 120 kcal.
History
Paneer tikka is a vegetarian adaptation of tandoori tikka, the yogurt-marinated grilled pieces associated with Punjabi cooking and the tandoor clay oven. It is a standard starter in Indian restaurants today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →