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You are here: Home / Paneer Recipes / Paneer Tikka | Tandoori Paneer Tikka on Stove Top

Paneer Tikka | Tandoori Paneer Tikka on Stove Top

November 24, 2015 21 Comments

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I am quite a collector of paneer recipes and they are the most popular category on this blog. Something about this milky, hard, omnipresent Indian cheese makes me weak in the knees and although I don’t necessarily order it every single time we go out for Indian food, TH and I love it.

Paneer Tikka | Tandoori Paneer Tikka on Stove TopPin

There are certain dishes I like to leave to restaurants simply because they are better equipped to do the job. Most tandoori dishes fall into this category because nothing really beats a tandoori naan or a chicken kabab or paneer tikkas that are made in a tandoor.

So these paneer tikkas are not really restaurant-style but they do make a great paneer starter, are relatively quick to make, and for a great base for Paneer Tikka Masala, which is one of my absolute favourite paneer dishes.

Paneer Tikka | Tandoori Paneer Tikka on Stove Top

Preparation time: 45 minutes
Cooking time: 10 minutes
Serves 4

Ingredients:
16 paneer cubes, thawed if using frozen or make your own paneer
1 tsp of Kashmiri chilli powder
1/4 tsp of turmeric powder
1/4 tsp of crushed jeera / cumin seeds
1 tsp of coriander powder (optional)
1 tsp of tandoori masala (see notes)
2-3 tbsp of thick, plain yogurt
Salt to taste
1-2 tsp of oil
A few pieces of cubed capsicum (bell pepper), onion, deseeded tomato, etc according to your preference

How I Made It:

1. Mix all the ingredients except oil in a bowl and leave to marinate for at least 30 mins.

Paneer Tikka | Tandoori Paneer Tikka on Stove TopPin

2. Skewer the paneer cubes along with whatever other vegetables you are using. I used red bell pepper.

Paneer Tikka | Tandoori Paneer Tikka on Stove TopPin

3. Heat a tawa or griddle or wide pan on medium-high heat and grease with 1 tsp oil. Don’t use too much oil, we want the paneer cubes to be charred and cooked, not fried.

Paneer Tikka | Tandoori Paneer Tikka on Stove TopPin

4. Using tongs, keep turning the skewers around every 2 mins or so until all the sides are evenly browned.

Paneer Tikka | Tandoori Paneer Tikka on Stove TopPin

Remove from fire and serve hot with green mint chutney or tomato sauce and lemon wedges.
Alternate Method:

If you don’t cut the paneer cubes and the bell pepper in the same size, it’s hard to get them uniformly browned so I tried adding the marinated paneer pieces and vegetables directly to a pan and cook it first before skewering them. This worked out better in my opinion although I didn’t get the half-burnt-half-cooked look you get when cooking it directly on the skewer.

Paneer Tikka | Tandoori Paneer Tikka on Stove TopPin

Paneer Tikka | Tandoori Paneer Tikka on Stove TopPin

Go with whichever method makes you happy. The taste is not significantly different.

Paneer Tikka | Tandoori Paneer Tikka on Stove TopPin

Notes:

– You can substitute the tandoori masala with chaat masala or garam masala. I tried with chaat masala once but wasn’t happy with the flavour. Tandoori masala has a smoky flavour which makes paneer tikka taste that much better.

– If making your own paneer, keep the marinating paneer pieces in the refrigerator to make cooking and threading on the skewers easier.

– If you don’t have steel skewers, you can use wooden skewers or even toothpicks. Make sure you dampen the wooden skewers or toothpicks before using to avoid the wood burning.

– You can marinate the vegetables along with the paneer mixture if you prefer.

– Keep the heat on medium-high and use oil sparingly to get the charred surface. Adding too much oil will result in paneer fry and not paneer tikka!

– This is a great vegetarian barbecue recipe idea which a lot of readers have emailed me for. You can use the same marinade for fish or chicken if you like too.

– Using Kashmiri chilli powder gives a more reddish tinge to the paneer tikka. Some people use red food colour and restaurants mostly do but I prefer not to use food colour unless I absolutely have to. If using regular chilli powder, reduce quantity since it will be hotter than Kashmiri chilli powder.

– You can add ginger garlic paste to the marinade if you’d like some extra flavour.

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By nags Filed Under: Paneer Recipes, Snacks and Appetisers, Uncategorized

Previous Post: « Raw Mango Rice | Mangai Sadam | Mamidikaya Annam
Next Post: Paneer tikka masala recipe, how to make paneer tikka masala »

Reader Interactions

Comments

  1. mobasir hassan

    March 16, 2020 at 11:19 pm

    Yummy paneer tikka are those you made. Yes you are right if we do not cut paneer and bell pepper uniformly then it is hard to cook them perfectly. I love paneer tikkas to make the gravy recipe paneer tikka masala, my favorite. Looking for more recipes. Thanks.

    Reply
  2. Srikanth

    December 12, 2012 at 11:49 am

    Hey Nags, Can you please lemme know if its possible for me to prepare the same receipe using a microwave convection oven ?? I wanna try the same receipe with vegetables rather than panner..

    Reply
    • Nagalakshmi V

      December 12, 2012 at 1:21 pm

      yes sure you can make this paneer or vegetable tikka in a convection oven (attached to microwave)

      Reply
  3. ally

    November 13, 2012 at 9:52 am

    Hey Nags, I tried making the chilly paneer…and it turned out awesomely awesome. The greatest feeling of gratification was my hubby and daughter asking for more even after devouring all of it…Thanks so mch for making it easy and comprehensible…A big HUG!!!

    Reply
  4. Shabitha Karthikeyan

    October 3, 2012 at 3:35 am

    Looks perfect. Never tried it on stove top. Should try it sometime soon.

    Reply
  5. Sapthanaa Balachander (Alias) Abilashini

    October 3, 2012 at 12:24 am

    Looks awesome!!

    Reply
  6. Mala

    October 2, 2012 at 11:22 pm

    HI Nags,
    Where do you get tandoori masala here in Singapore? Mustafa?

    Reply
    • Nagalakshmi V

      October 3, 2012 at 12:19 am

      yes i bought MDH brand tandoor masala from mustafa

      Reply
  7. Mélange

    October 2, 2012 at 5:26 pm

    Even I do the same with certain dishes.I had the vibes that you may post something like this..Absolutely brilliant.The 6 th and 7th clicks,esp the sixth one,why you made it so small ? Terrific one !

    Reply
  8. lifescoops

    October 2, 2012 at 4:44 pm

    paneer and tandoor is just awesome combination…wish i could eat this for lunch today 🙂

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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