Tawa Paneer Tikka
Tawa Paneer Tikka is one of the most often ordered out snacks when we are out (or now, as we order in once a few months). As the world around us moves into two eras - Pre Covid and Post Covid, there’s a need to recreate restaurant style dishes at home and both the kids love this. Paneer Tikka can be made in the tandoor or on the tawa. Hoping that a few years from now, the Covid nightmares could just be a horrible dream.
Paneer Tikka and Paneer / Cottage Cheese
Panner or Cottage Cheese forms the base here. This dish can be made exclusively with paneer cubes. But we prefer to load them up with more veggies, and what fun, eating these tikkas right off a stick. Paneer can be made at home with full cream milk or bought off the convenience store. I have had a few attempts at making paneer at home, but yet to achieve the right look (and structure = square cubes) that is needed to make this delicious dish.
Can I make Tawa Paneer Tikka Vegan?
You can sub this with Tofu or any plant based cheese. Do let me know in the comments below if you do make it with a vegan substitute and how you liked it.
More Paneer dishes on the blog that you may like
Nargisi Kofta Curry (Mock-Egg Gravy)
Shahi Paneer Masala (Side dish for Roti)
Paneer Pudinawale (Paneer in Mint gravy)
Paneer Tikka Manchurian
Matar - Paneer (Peas - Paneer gravy)
Paneer Potato Curry ~ Cottage cheese and Potato curry
Low fat Palak Paneer
Paneer Kulcha (stuffed flatbread)
Paneer Kebab (appetiser)
Paneer Chilli Bites (Appetiser)
Pista Rasabali (a delicious sweet from orissa)
Mini Paneer & Spinach Tarts (Appetiser)
Paneer Manchurian (indo Chinese starter)
Paneer Bharwa Shimla Mirch (Bell peppers stuffed with scrambled and spiced Paneer)
Paneer Gulab Jamun (Indian Dessert with a twist)
Paneer Aloo Paratha
Low Fat Paneer Makhanwala
Raisin and Paneer Pulav
Palak Paneer Parathas (Flat bread stuffed with spinach and Paneer)
Paneer Pav BhajiMethi Chaman
What are the main ingredients for Tawa Paneer Tikka?
- Soft Cottage Cheese / Paneer - store-bought or home made. I opted for the former
- Yoghurt - for the marination. For a homemade made thick yoghurt recipe, head here
- Spices : as required
- Add on veggies - coloured peppers, Onions, Deseeded Tomato cubes, baby corn, button mushroom, pineapple cubes, cauliflowers, broccoli, zucchini - all work well. Use whatever you have on hand.
Tips to make the Best Tawa Paneer Tikka
- Ensure that the tawa / skillet is moderately hot and greased well, but no too hot. Greasing it well (even overnight) is a great tip to ensure it doesn’t stick to the tawa
- Use hung yoghurt / greek yoghurt to make the marinade. Basically, it shouldn’t have any water else the tikka becomes soggy
- Don’t let the paneer and veggies marinate for longer than indicated. The salt will release additional water. You may however marinate WITHOUT salt in case you are doing it overnight.
- Keep turning the skewers on the tawa frequently to ensure even colouring
- Serve as soon as it is made. Else the paneer turns chewy on resting.
- Use the freshest paneer for the recipe. And keep the cubes fairly big to ensure no breakage while threading them
How can the leftovers be used up?
Well, there are rarely leftovers of Paneer Tikka at home. But if you do happen to have any, it would work well in wraps / Spinach Corn - Cheese (paneer) Sandwiches / Paneer Tikka Bhaji (like a side dish)
Did you know the origin of the Tikka?
Tikka is a dish consisting of pieces of meat or vegetarian alternatives such as paneer with its origins tracing back to the Mughal dynasty. It is made by marinating the pieces in spices and yogurt and cooking them in a tandoor. There are many variations with the most popular being chicken tikka masala. Tikka is popular in countries such as Great Britain and also throughout the Indian subcontinent. (Source - Wiki)
PIN FOR LATER
Tawa Paneer Tikka - let's make it!
Prep time - 20 mins, Marination - 30 mins , Cook time - 20 mins
Cuisine: Indian , Course : Snack / Appetiser
What you need:
- 200 g Paneer
- ½ cup Hung Curd (Sub with greek yoghurt)
- 3 tablespoon Oil
- 1 teaspoon Salt
- ½ teaspoon Ginger Garlic Paste (or use fresh garlic and ginger grated fine)
- 1 teaspoon TIkka Masala (Sub with Tandoori Masala)
- 1 teaspoon Kasuri Methi (crushed fine)
- ½ tsp turmeric
- 1 cup Mixed veggies (Cubed into even sized pieces, same size as paneer cubes)
- 1 teaspoon Chaat Masala
- ½ teaspoon Lime juice
- 1 teaspoon Red Chilli powder
- 1 teaspoon Roasted Cumin powder
- ½ teaspoon Coriander Powder
- 3 tablespoon Green Chutney / Hari Chutney
How to:
- In a bowl, add hung curd. If you don’t have hung curd / Greek yoghurt, hang in homemade yoghurt/ curd in a muslin cloth / fine sieve.
- Tie well and let it seep in the refrigerator for 2 hours. Drain and use in the recipe
- To the hung curd, add turmeric, salt. red chilli powder, tikka / tandoori masala, kasuri methi, roasted cumin, coriander powder, lemon juice, ginger garlic paste and whisk well.
- To this, slowly add the paneer and the cubed veggies and gently mix with your fingers taking care not to break the paneer cubes.
- Close the bowl and marinate for 30 mins. If marinating overnight or more than 30 mins for some reason, skip the salt.
- Once marination is complete, gently mix the paneer and veggies once more.
- Thread them alternately (veggie-paneer-veggie types) onto a long wooden skewer.
- Finish with all the marinated veggies and paneer. Meanwhile heat a tawa / skillet on medium-high. Grease generously with 2 tablespoon oil
- Place the tikka skewers on the greased tava and gently cook them turning them frequently.
- Baste the tikka with the remaining oil thoroughly and let the paneer n veggies get a golden hue / light char.
- Sprinkle the tikka with chaat masala now.
- Serve the Tawa Paneer Tikka immediately with Green Chutney and onion salad + lemon wedges on the side
Tawa Paneer Tikka
Equipment
- Knife
- Tava / Skillet
- Bowl
- Spoon
Ingredients
- 200 g Paneer Cottage Cheese
- ½ cup Hung Curd Sub with greek yoghurt
- 3 tablespoon Oil
- 1 teaspoon Salt
- ½ teaspoon Ginger Garlic Paste or use fresh garlic and ginger grated fine
- 1 teaspoon TIkka Masala Sub with Tandoori Masala
- 1 teaspoon Kasuri Methi crushed fine
- ½ teaspoon turmeric
- 1 cup Mixed veggies Cubed into even sized pieces, same size as paneer cubes
- 1 teaspoon Chaat Masala
- ½ teaspoon Lime juice
- 1 teaspoon Red Chilli powder
- 1 teaspoon Roasted Cumin powder
- ½ teaspoon Coriander Powder
- 3 tablespoon Green Chutney / Hari Chutney
Instructions
- In a bowl, add hung curd. If you don’t have hung curd / Greek yoghurt, hang in homemade yoghurt/ curd in a muslin cloth / fine sieve.
- Tie well and let it seep in the refrigerator for 2 hours. Drain and use in the recipe
- To the hung curd, add turmeric, salt. red chilli powder, tikka / tandoori masala, kasuri methi, roasted cumin, coriander powder, lemon juice, ginger garlic paste and whisk well.
- To this, slowly add the paneer and the cubed veggies and gently mix with your fingers taking care not to break the paneer cubes.
- Close the bowl and marinate for 30 mins. If marinating oveight or more than 30 mins for some reason, skip the salt.
- Once marination is complete, gently mix the paneer and veggies once more.
- Thread them alternately (veggie-paneer-veggie types) onto a long wooden skewer.
- Finish with all the marinated veggies and paneer. Meanwhile heat a tawa / skillet on medium-high. Grease generously with 2 tablespoon oil
- Place the tikka skewers on the greased tava and gently cook them turning them frequently.
- Baste the tikka with the remaining oil thoroughly and let the paneer n veggies get a golden hue / light char.
- Sprinkle the tikka with chaat masala now.
- Serve the Tawa Paneer Tikka immediately with Green Chutney and onion salad + lemon wedges on the side
Notes
- Ensure that the tawa / skillet is moderately hot and greased well, but no too hot. Greasing it well (even overnight) is a great tip to ensure it doesn’t stick to the tawa
- Use hung yoghurt / greek yoghurt to make the marinade. Basically, it shouldn’t have any water else the tikka becomes soggy
- Don’t let the paneer and veggies marinate for longer than indicated. The salt will release additional water. You may however marinate WITHOUT salt in case you are doing it overnight.
- Keep turning the skewers on the tawa frequently to ensure even colouring
- Serve as soon as it is made. Else the paneer turns chewy on resting.
- Use the freshest paneer for the recipe. And keep the cubes fairly big to ensure no breakage while threading them
Neha says
Very well explained. This paneer tikka looks very tempting.
Kalyani says
thanks Neha. Glad you liked it..
Swati says
So delicious and so easy paneer tikka without oven or grill.. loved your detailed post with all the tips and tricks. Wonderful share.
Kalyani says
Thank u Swaty! glad you liked it...
Poonam Bachhav says
Paneer Tikka is our family favourite. Your tawa version looks absolutely delightful and irresistible! Loved the detailed recipe with tips and tricks.
Kalyani says
Thank you, poonam. It was truly irresistible
Preethicuisine says
Tava paneer tikka looks incredible. Perfect recipe if you don’t have an oven . Love the detail tips and tricks . My family loves paneer tikka
Kalyani says
Thanks Preethi. do try when possible
The Girl Next Door says
The Paneer Tikka looks spectacular, all colourful and pretty. ???? Love how you have cooked this on a pan, with a flavourful marinade. I'd love to dig into one of those skewers. ❤️
Kalyani says
thanks priya, the skewers greedily polished off
NARMADHA says
Paneer tikka looks so colorful and flavorful. Masala has coated so well and perfectly cooked panner tikka made in tawa.
Kalyani says
thank you,Narmadha
Mayuri Patel says
Who can resist paneer tikka? Love it anytime any day. And this tawa version makes it so much easier to enjoy this starter dish often.
Kalyani says
thanks mayuri. we love it too 🙂
Sujata Roy says
Tawa paneer tikka looks so colorful and absolutely delicious. Loved your well explained recipe with all the tips and tricks. My kids loves paneer tikka. I will try your version for them.
Kalyani says
thank you Sujata! Do try...
Priya Srinivasan says
Oh my tawa paneer tikka looks scrumptious kalyani! colorful and so beautifully presented! For some reason i m comfortable making tikkas on tava only! Your tikka post wants me to make some now!
Kalyani says
awww. thanks Priya. we love this too - come pver we can have a party anytime 🙂
Seema Sriram says
Those chargrill marks are key to the best Paneer. I love how this tikka turned out. We are making it again for my daughter's birthday.
Kalyani says
u bet those marks are super yum too, Seema ! thanks for trying !
Archana says
Beautifully made Tawa Paneer Tikka! These are simply delicious and I like the idea of using hung yoghurt to make the marinade. Will keep that in mind Thanks.
Kalyani says
thanks archana , yes hung curd helps moisten it without making it soggy
Jayashree. T.Rao says
The discussion was of Paneer tikka now and your recipe pops up Kalyani. Looks delish.
Kalyani says
thanks jayashree
Spice Zone (Sarika) says
Love paneer in any form. Your paneer tikka looks super tempting. I use Greek yogurt for the marinade which gives a thick coating.. enjoy
Kalyani says
thanks ! yes greek yogurt / hung yogurt works best here!