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    Paneer Tikka
    North Indian Cuisine
    indian recipe
    Beginner
    For 5 people

    Pan-Seared Paneer Tikka: Spiced Cottage Cheese Cubes


    Paneer Tikka is a classic vegetarian appetiser or snack from North India. Cubes of soft paneer are marinated in spiced yoghurt, then pan-seared until crisp and golden. Roasted cumin and chaat masala add a distinctive aroma and flavour. This easy homestyle recipe takes just 40 minutes and serves a crowd.

    Ingredients

    • Paneer (cut into 1-inch cubes)

      250 g

    • Thick curd (yoghurt)

      4 tbsp

    • Garlic paste

      1/2 tsp

    • Ginger paste

      1 tsp

    • Salt

      to taste

    • Roasted jeera (cumin) powder

      1 tsp

    • Sunrise Lal Mirch (red chilli) Powder

      1 tsp

    • Sunrise Haldi (turmeric) Powder

      1/2 tsp

    • Sunrise Dhania (coriander) Powder

      1 tsp

    • Lemon juice

      2 tsp

    • Besan (gram flour)

      2 tsp

    • Sunrise Chaat Masala

      1/2 tsp

    • Mustard oil

      1 tbsp

    • Ghee (clarified butter)

      2 tbsp

    • Fresh coriander leaves (chopped)

      2 tbsp

    Sunrise tip: For a smoky restaurant-style flavour, pan-sear the paneer cubes on a grill pan or barbecue them on skewers.

     

    Steps

    Step 1: Dry Roast and Grind the Cumin

    Time: 5 minutes

    In a small pan, dry roast the Sunrise Jeera seeds on low heat until fragrant and lightly browned, stirring constantly. Remove from heat and let cool completely. Grind to a coarse powder in a spice grinder or mortar-pestle. Set aside.

     

    Step 2: Prepare the Marinade

    Time: 10 minutes

    In a large bowl, mix the curd, garlic paste, ginger paste, and salt. Add the roasted Sunrise Jeera powder, Sunrise Lal Mirch Powder, Sunrise Haldi Powder, Sunrise Dhania Powder, lemon juice, besan, and Sunrise Chaat Masala. Stir well to combine. Pour in the mustard oil and mix again.

     

    Step 3: Marinate the Paneer

    Time: 15 minutes (plus 30 minutes resting)

    Add the paneer cubes to the marinade and gently toss until well coated. Cover the bowl and let the paneer marinate in the fridge for at least 30 minutes or up to 2 hours.

     

    Step 4: Pan-Sear the Paneer Cubes

    Time: 10 minutes

    Heat the ghee in a large non-stick pan over medium-high heat. Once hot, use tongs to carefully place the marinated paneer cubes in the pan, leaving space between each. Let sear for 2 to 3 minutes until crisp and lightly charred, then flip and sear the other side. Cook all sides evenly.

     

    Step 5: Garnish and Serve

    Time: 2 minutes

    Transfer the pan-seared Paneer Tikka to a serving platter. Sprinkle chopped coriander leaves on top. Serve hot with green salad and coriander-mint chutney on the side.

     

    Goes Best With

    • Accompaniment: Pudina (mint) chutney, onion rings, lemon wedges

    • Bread: Rumali roti, naan, laccha paratha