appetizer grill Oven Vegetarian

Stovetop, Grill: Paneer Tikka

Name: Stovetop, Grill: Paneer Tikka
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 0 1 (3-inch) piece ginger, peeled and coarsely chopped; 0 10 cloves garlic, peeled; 0 2 cups plain, unsweetened yogurt; 0 1 heaping tablespoon tandoori masala; 0 2 teaspoons amchur (dried mango powder); 0 2 teaspoons chaat masala, plus more if desired; 0 1 teaspoon kala namak (black salt); 0 1 teaspoon ground black pepper; 0 1 tablespoon salt; 0 ⅓ cup kasoori methi (dried fenugreek leaves), lightly hand-crushed to release flavor; 0 Juice of ½ lemon, plus more if desired; 0 2 pounds paneer, diced into 1-inch to 1½-inch cubes; 0 1 large red bell pepper, diced into 8 pieces; 0 1 large green bell pepper, diced into 8 pieces; 0 1 large yellow bell pepper, diced into 8 pieces; 0 1 large yellow or red onion, diced into 8 pieces; 0 1 tablespoon ghee or vegetable oil, for brushing; 0 2 tablespoons chopped fresh cilantro, for garnish

June 30, 2026

Stovetop, Grill: Paneer Tikka Indian As Apple Pie

Vegetable, paneer skewers on a baking tray with a teal napkin underneath

Whenever we light the grill, we always have something vegetarian on hand for half the family. Paneer Tikka is easy to make and delicious enough that the meat eaters will even ask for a taste. Save the leftovers for the kids to stuff into pitas or eat as sandwiches during the week.

Stovetop, Grill: Paneer Tikka

Tools: You'll need a food processor, a large mixing bowl, bamboo or metal skewers, and a baking sheet or grill.
Prep: 30 minutes (plus 2 hours to overnight marinating)
Cook: 20 minutes (grill) or 40 minutes (oven)
Makes: 6–8 servings

Ingredients

1 (3-inch) piece ginger, peeled and coarsely chopped
10 cloves garlic, peeled
2 cups plain, unsweetened yogurt
1 heaping tablespoon tandoori masala
2 teaspoons amchur (dried mango powder)
2 teaspoons chaat masala, plus more if desired
1 teaspoon kala namak (black salt)
1 teaspoon ground black pepper
1 tablespoon salt
⅓ cup kasoori methi (dried fenugreek leaves), lightly hand-crushed to release flavor
Juice of ½ lemon, plus more if desired
2 pounds paneer, diced into 1-inch to 1½-inch cubes
1 large red bell pepper, diced into 8 pieces
1 large green bell pepper, diced into 8 pieces
1 large yellow bell pepper, diced into 8 pieces
1 large yellow or red onion, diced into 8 pieces
1 tablespoon ghee or vegetable oil, for brushing
2 tablespoons chopped fresh cilantro, for garnish

Instructions

In the bowl of a food processor, grind the ginger and garlic into a smooth paste.
In a large mixing bowl, combine the ginger paste from Step 1 with the yogurt, tandoori masala, amchur, chaat masala, kala namak, black pepper, salt, kasoori methi, and lemon juice. Stir well.
Slowly fold the paneer and vegetables into the yogurt marinade. Mix gently, cover, and refrigerate for at least 2 hours to overnight.
Set the oven rack at the second-highest position and preheat the oven to 350°F (180°C) or a grill to medium-high heat.
Remove the paneer and vegetable mixture from the refrigerator and set aside for at least 20 minutes to rise to room temperature.
Skewer the paneer and vegetables alternately on the skewers and place the skewers on a baking sheet. Discard the remaining marinade.
Brush the paneer and vegetables with ghee and bake in the oven for 40 minutes or on the grill for 20 minutes. If baking in the oven, I don't even both using skewers — just place the ingredients on a baking sheet and spray them with cooking oil. No matter which option you choose, be sure to turn the skewers over halfway through the cooking time.
Remove from the oven or grill. Serve on the skewers or remove and arrange on a serving platter. If desired, sprinkle the paneer and vegetables with a touch more chaat masala and a dash of lemon juice.
Garnish with the cilantro. Serve immediately as an appetizer.

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Ingredients

Instructions

Ingredients

1 (3-inch) piece ginger, peeled and coarsely chopped
10 cloves garlic, peeled
2 cups plain, unsweetened yogurt
1 heaping tablespoon tandoori masala
2 teaspoons amchur (dried mango powder)
2 teaspoons chaat masala, plus more if desired
1 teaspoon kala namak (black salt)
1 teaspoon ground black pepper
1 tablespoon salt
⅓ cup kasoori methi (dried fenugreek leaves), lightly hand-crushed to release flavor
Juice of ½ lemon, plus more if desired
2 pounds paneer, diced into 1-inch to 1½-inch cubes
1 large red bell pepper, diced into 8 pieces
1 large green bell pepper, diced into 8 pieces
1 large yellow bell pepper, diced into 8 pieces
1 large yellow or red onion, diced into 8 pieces
1 tablespoon ghee or vegetable oil, for brushing
2 tablespoons chopped fresh cilantro, for garnish

Instructions

In the bowl of a food processor, grind the ginger and garlic into a smooth paste.
In a large mixing bowl, combine the ginger paste from Step 1 with the yogurt, tandoori masala, amchur, chaat masala, kala namak, black pepper, salt, kasoori methi, and lemon juice. Stir well.
Slowly fold the paneer and vegetables into the yogurt marinade. Mix gently, cover, and refrigerate for at least 2 hours to overnight.
Set the oven rack at the second-highest position and preheat the oven to 350°F (180°C) or a grill to medium-high heat.
Remove the paneer and vegetable mixture from the refrigerator and set aside for at least 20 minutes to rise to room temperature.
Skewer the paneer and vegetables alternately on the skewers and place the skewers on a baking sheet. Discard the remaining marinade.
Brush the paneer and vegetables with ghee and bake in the oven for 40 minutes or on the grill for 20 minutes. If baking in the oven, I don't even both using skewers — just place the ingredients on a baking sheet and spray them with cooking oil. No matter which option you choose, be sure to turn the skewers over halfway through the cooking time.
Remove from the oven or grill. Serve on the skewers or remove and arrange on a serving platter. If desired, sprinkle the paneer and vegetables with a touch more chaat masala and a dash of lemon juice.
Garnish with the cilantro. Serve immediately as an appetizer.

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Stovetop, Grill: Paneer Tikka

Stovetop, Grill: Paneer Tikka

Ingredients

Instructions

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