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Paneer Tikka

  Published on October 25th, 2022
  Reading time: 2 minutes
  Last modified November 7th, 2022
Paneer tikka
Cheflarissa melkonianDifficultyBeginnerRating
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If you haven't had paneer before, you're in for a treat. This Indian fresh cheese is filling and protein-packed, perfect for these keto vegetarian skewers. This recipe uses the classic Indian technique of marinating the paneer and vegetables in yogurt and spices before cooking. A squeeze of lime and an extra sprinkle of spice at the end takes these to the next level.

Yields3 Servings
Prep Time10 minsCook Time7 minsTotal Time17 mins

Ingredients

 ½ lb paneer(cut into inch-sized cubes)
 1 small green pepper(deseeded, cut into thick slices)
 1 small onion(cut into chunks, separate the onion layers)
 ½ cup Greek yogurt(whisked until smooth)
 3 tbsp avocado oil
 1 tbsp lime juice
 1 tsp chickpea flour
 1 tsp ginger(crushed)
 1 garlic clove(crushed)
 1 tsp fenugreek leaves
  tsp garam masala
  tsp Kashmiri red chili powder
  tsp paprika
  tsp chaat masala
  tsp turmeric
Garnish
 1 tsp lime juice
  tsp chaat masala(sprinkled)

Directions

1

Cut onions and bell peppers into chunks. Then separate the onion layers.

2

Make the sauce: In a medium mixing bowl, combine yogurt, avocado oil, lime juice, chickpea flour, minced ginger, garlic, fenugreek, salt, pepper, and all the spices.

3

Add paneer pieces, pepper, and onion to the marinade, and toss well till everything gets coated. Refrigerate for 30 minutes. Meanwhile, soak the bamboo skewers.

4

Make Skewers: Arrange paneer, peppers, and onions on bamboo skewers, alternating with a paneer cube and then a few slices of peppers and onions. Form three equal skewers.

5

Preheat oven to 220C. Place the marinated paneer, onions, and pepper skewers on an aluminum-lined baking sheet. If using skewers, place them 3 cm apart.

6

Place the baking sheet on the middle rack and cook for 12-15 minutes, or until the paneer browns with slightly charred edges.

7

Top with lime juice drops and chaat masala. Enjoy!

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Ingredients

Ingredients

 ½ lb paneer(cut into inch-sized cubes)
 1 small green pepper(deseeded, cut into thick slices)
 1 small onion(cut into chunks, separate the onion layers)
 ½ cup Greek yogurt(whisked until smooth)
 3 tbsp avocado oil
 1 tbsp lime juice
 1 tsp chickpea flour
 1 tsp ginger(crushed)
 1 garlic clove(crushed)
 1 tsp fenugreek leaves
  tsp garam masala
  tsp Kashmiri red chili powder
  tsp paprika
  tsp chaat masala
  tsp turmeric
Garnish
 1 tsp lime juice
  tsp chaat masala(sprinkled)

Directions

Directions

1

Cut onions and bell peppers into chunks. Then separate the onion layers.

2

Make the sauce: In a medium mixing bowl, combine yogurt, avocado oil, lime juice, chickpea flour, minced ginger, garlic, fenugreek, salt, pepper, and all the spices.

3

Add paneer pieces, pepper, and onion to the marinade, and toss well till everything gets coated. Refrigerate for 30 minutes. Meanwhile, soak the bamboo skewers.

4

Make Skewers: Arrange paneer, peppers, and onions on bamboo skewers, alternating with a paneer cube and then a few slices of peppers and onions. Form three equal skewers.

5

Preheat oven to 220C. Place the marinated paneer, onions, and pepper skewers on an aluminum-lined baking sheet. If using skewers, place them 3 cm apart.

6

Place the baking sheet on the middle rack and cook for 12-15 minutes, or until the paneer browns with slightly charred edges.

7

Top with lime juice drops and chaat masala. Enjoy!

Paneer Tikka

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