Tawa Paneer Tikka

Spongy, juicy chunks of paneer soaked in spicy masala and curd and shallow fried! Great as a starter and as an accompaniment with rotis.


For making shallow fried paneer:

  • Paneer cut into 2 cm cubes – 250 gm
  • Sour curds* – 100 gm
  • Ginger garlic paste – 2 tsp
  • Garam masala – ½ tsp
  • Black pepper crushed– 1 tsp
  • Red chilly powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste

For making stir fried vegetables:

  • Garlic finely chopped – 1 pod
  • Split green chilies – 2
  • Diced onion– 2
  • Diced tomato – 2
  • Diced Capsicum – 2

* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.

If curd is not available, lemon juice can be used.

Resting Time (for the marinate): 30 mins.
Cooking Time: 15 min.


Mix all the ingredients mentioned in the For making shallow fried Paneer section. Keep this mixture aside for half an hour. The marinate should coat the paneer cubes well.

Pour 2 tbsp oil on to a pan. Empty the marinated mixture into this pan. Let this cook in medium heat. Constant stirring is not required. Let this cook until the sides of the paneer are brown and crisp. Remove paneer from the pan and keep aside.

Pour 1 tbsp oil on the pan and empty the finely chopped garlic and split green chillies. When these are done, add diced onion, tomato, and capsicum. Shallow fry these until half cooked. Do not overcook.

Add the shallow fried paneer to the cooked veggies. Mix well and turn off the fire.

List of accompaniments:


Health Benefits/Alerts:
Paneer is rich in protein. Oil usage is minimal in this method making it a healthier option.

This can be cooked in a tandoor or oven. Since I do not have either of these, I invented this unique way of making paneer tikka. It’s yummy with rotis. Tastes great as a sandwich filling too.

Skill Level:


  1. Hi!

    this is a really simple version of paneer tikka! no tandoor, no ovens, no frills!
    thanks for sharing, keep it up!


  2. Oppole, Do you have any tips for making the chapatis soft ? Is it something to do with the circular shape or kneading ? I can never get it right 😦


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