Salivating Paneer Tikka

Salivating Paneer Tikka

Paneer Tikka Recipe:

Salivating Paneer Tikka . Paneer Tikka is quite possibly the most astonishing and well known dishes of northern Indium and is something that makes any evening unique.

This is a simple to-make nibble formula that requires paneer, capsicum, red and yellow ringer peppers, mushroom, tomato, onion and a couple of flavors.

This dish can be made whenever and is all set on events like kitty parties, game evenings, and even pot karmas.

Paneer Tikka

How to make Paneer Tikka

Salivating Paneer Tikka
Paneer Tikka

Step 1 Chop the vegetables

To prepare this delicious paneer tikka recipe, wash and dry all the bell peppers and then cut them into a square shape.

Step 2 Blanch mushrooms

Now, cut the stamp of the mushrooms and blanch them into the warm water for 3-4 minutes to remove the rawness.

Step 3 Chop paneer

Next, cut the paneer in square shape.

Step 4 Saute veggies in the pan

Presently, take a dish and put it over medium fire.

Heat oil and spread into it together. Presently, put every one of the vegetables into Salivating Paneer Tikka and saute them.

Presently, add blend spices, salt, and pepper powder into it.

Step 5 Stick the veggies in toothpick

Remove the vegetables from heat after 5-6 minutes and then add fresh cream into Salivating Paneer Tikka.

Now, start putting the veggies into the toothpick.

Step 6 Roast the veggies

Now, take a pan and put some oil in it.

Add all the veggies-laden toothpicks in the pan and roast them from all sides. Once done, serve with coriander leaves and mint dip.

Paneer Malai Tikka Recipe:

Salivating Paneer Tikka
Malai Tikka

Paneer malai tikka formula with bit by bit pics. A well known and scrumptious assortment of Salivating Paneer Tikka that is served in cafés is malai paneer tikka.

Malai tikka has gentle light flavors when contrasted with the standard Paneer tikka.

In paneer malai tikka cream is added. Cream is additionally called as malai in hindi.

The layer of thickened cream on top of warmed milk is otherwise called malai.

Malai tikka can be filled in as a starter nibble. You might actually envelop Salivating Paneer Tikka by rotis and make wraps or frankies.

How to make malai tikka


In a bowl take 5 tablespoons hung curd or greek yogurt or thick curd.


Whisk for a minute till smooth.


Then add ⅓ cup low fat cream (25% to 35% fat cream). You can also use whipping cream. If using whipping cream then add about 4 to 5 tablespoons.


Mix very well.


Then add 1 teaspoon ginger-garlic paste, ¼ teaspoon ajwain (carom seeds), ¼ teaspoon black pepper powder (or white pepper powder), ½ teaspoon coriander powder, ½ teaspoon garam masala powder.

You can also 2 to 3 pinches of crushed kasuri methi (dried fenugreek leaves) at this step.


Add ½ teaspoon lemon juice. If you plan to fry the paneer cubes on tawa or griddle, then add 2 to 3 tablespoons besan or rice flour to the marination.


Add ⅓ cup onion squares, ⅓ cup capsicum squares and 250 grams paneer cubes.


Gently mix with a small silicone spatula or with a spoon. Take care not to break paneer cubes when mixing.


Cover and marinate for 30 minutes. If keeping longer for marination, then marinate in the fridge for a couple of hours.

Below is the pic after 30 minutes. Before grilling preheat oven at 240 degrees celsius for 15 minutes.


Serve malai tikka hot or warm with a side of sliced onions, lemon wedges and mint-curd chutney.

Sprinkle some chaat masala on the tikka cubes while serving.

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