Paneer tikka: how to make the grilled cheese cubes at home

Paneer tikka is a North Indian starter of paneer cubes marinated in spiced yogurt and cooked on skewers until their edges blister and char. For paneer tikka at home, you need thick yogurt, ginger, garlic, chili, garam masala and a very hot oven grill, barbecue or pan, with a marinade time of at least 30 minutes.

What is paneer tikka?

Paneer tikka is a dish of marinated, grilled paneer, usually threaded on skewers with onion and bell pepper. Tikka means a piece or bite in Hindi and Punjabi, and the same word names chicken tikka.

Paneer is a fresh, unaged Indian cheese made by curdling hot milk with an acid, then pressing the curds. It holds its shape under heat instead of melting, which makes it suitable for grilling. Paneer tikka is a vegetarian dish and is common on Indian restaurant starter lists, at weddings and at parties.

What goes in the paneer tikka marinade?

The marinade is thick yogurt with ginger and garlic paste, chili powder, turmeric, garam masala, cumin, salt, lemon juice and a spoonful of oil. Thick, strained yogurt is the key, because thin yogurt slides off the skewer.

A typical marinade for 400 g paneer:

• 1/2 cup thick yogurt (hung in a cloth for 20 minutes if runny)
• 1 tablespoon ginger and garlic paste
• 1 teaspoon Kashmiri chili powder and 1/2 teaspoon turmeric
• 1 teaspoon garam masala and 1/2 teaspoon ground cumin
• 1 tablespoon besan (gram flour), which helps the coating cling
• 1 tablespoon mustard oil or neutral oil, and a squeeze of lemon
• Salt to taste

Dried fenugreek leaves (kasuri methi), crushed between the palms, give the marinade the savory aroma that restaurant versions often have.

How do you make paneer tikka step by step?

Cut the paneer and vegetables into bite-size pieces, coat them in the marinade, rest them, thread them on skewers and cook until browned in spots. The whole process takes under an hour with most of it spent waiting.

1. Cut 400 g paneer into cubes of about 3 cm. Cut one onion and one bell pepper into similar chunks.
2. Mix the marinade. Fold in the paneer and vegetables gently so the cubes do not break.
3. Rest for 30 minutes at room temperature, or longer in the refrigerator.
4. Thread alternately on skewers. If using wooden ones, soak them in water for 20 minutes.
5. Cook using one of the methods below, turning once.
6. Finish with chaat masala and lemon juice, then serve hot.

How do you cook paneer tikka without a tandoor?

You can cook paneer tikka under an oven grill, on an outdoor barbecue or in a hot cast iron pan, and each gives a char close to a clay oven when the heat is high.

Every oven grill runs differently, so watch the first batch and adjust the rack height.

What is the difference between paneer tikka and paneer tikka masala?

Paneer tikka is the dry, grilled starter. Paneer tikka masala is a curry in which tikka-style paneer pieces sit in a creamy tomato gravy, so the two dishes share a flavor but are served differently.

Chicken tikka masala, the better known sauce dish, is often discussed in connection with Britain, and its exact origin is disputed. The paneer version follows the same pattern. If you want the starter, keep the marinade thick and the pieces dry. If you want the curry, cook the tomato and cream gravy separately and add the grilled paneer at the end.

What do you serve with paneer tikka?

Paneer tikka is served as a starter with mint chutney, sliced raw onion and lemon wedges, or tucked into a wrap or roti as a main. Mint and coriander chutney is the standard dipping sauce.

• Mint and coriander chutney, or tamarind chutney
• Sliced red onion with chaat masala and lemon
• Roti, paratha or naan, for a wrap
• Basmati rice and a simple dal, for a meal

Leftover paneer tikka pieces are good chopped into a wrap with salad and yogurt sauce the next day.

How do you stop paneer tikka from drying out?

Paneer tikka stays soft when the cubes are large, the marinade is thick and the cooking is short and hot. Overcooking is the most common reason paneer turns rubbery.

• Cut cubes no smaller than 2.5 cm.
• Soak firm, store-bought paneer in warm salted water for 10 minutes before marinating to soften it.
• Pat the cubes dry before adding the marinade.
• Brush the skewers lightly with oil during cooking.
• Take the paneer off as soon as the edges color.

What variations of paneer tikka exist?

Paneer tikka has several regional and home variations, mostly differing in the marinade. The grilling method stays the same, so any of them can be swapped in.

• Malai paneer tikka: a milder marinade of cream, cheese, white pepper and cardamom, with no red chili
• Hariyali paneer tikka: a green marinade of mint, coriander, spinach and green chili blended with yogurt
• Achari paneer tikka: yogurt flavored with pickle spices such as fennel, nigella and mustard seeds
• Tandoori paneer: the same idea, named for the clay oven it is traditionally cooked in

Vegetables that grill well alongside paneer include red onion, bell pepper in several colors, zucchini, mushrooms and whole cherry tomatoes. Add the tomatoes last, since they soften quickly.

How does paneer tikka connect to New SpiceLand Supermarket?

Paneer tikka needs paneer, besan, ground spices, garam masala and kasuri methi, which are everyday items in South Asian grocery shopping in general. This is general information and not a stock list.

New SpiceLand Supermarket in Scarborough is described by BlogTO as a large store with Indian and Sri Lankan groceries and prepackaged goods. The guide has no product list and cannot say whether paneer is stocked, so call +1 416-335-3030 before going. Hours are on the hours and location page, and the menu page explains what is not recorded. This guide is independent and takes no orders.

Common questions

Everything practical is on the home page: New SpiceLand Supermarket hours, menu and directions.

This article is general information from an independent guide, not from New SpiceLand Supermarket itself. For the store’s current details see hours and location.