Paneer Tikka is one of the most loved vegetarian dishes in Indian cuisine. Traditionally cooked in a tandoor, this smoky and flavorful appetizer can easily be recreated at home using a simple tawa (griddle). Perfectly charred cubes of marinated paneer, crisp bell peppers, and onions make this dish irresistible. Whether you’re hosting a dinner party or craving a quick restaurant-style snack, this 7-step guide will help you master Paneer Tikka on a tawa—no tandoor required!
Step 1: Gather Your Ingredients
To make delicious Paneer Tikka on a tawa, you’ll need the following:
For the Tikka:
- 250 grams paneer (cut into 1-inch cubes)
- 1 medium onion (cut into square pieces)
- 1 medium capsicum (any color, cubed)
- 1 tomato (optional, cubed)
- 1–2 tablespoons oil or ghee
For the Marinade:
- ½ cup thick curd (hung curd or Greek yogurt)
- 1 tablespoon gram flour (besan)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- 1 teaspoon chaat masala
- 1 tablespoon lemon juice
- Salt to taste
- 1 tablespoon mustard oil (for that tandoori flavor)
Gather all your ingredients before you start. This ensures a smooth cooking process and prevents over-marination.
Step 2: Prepare the Marinade
The secret to flavorful Paneer Tikka lies in its marinade. Here’s how to make it perfectly:
- In a mixing bowl, add the hung curd and whisk it until smooth.
- Add besan, ginger-garlic paste, and all the dry spices—red chili, turmeric, coriander, cumin, garam masala, and chaat masala.
- Mix in mustard oil and lemon juice. The mustard oil adds a subtle smokiness, similar to tandoor cooking.
- Stir everything well to form a smooth, thick paste.
Your marinade should be creamy and hold well to the paneer and veggies. If it feels too thick, you can add a teaspoon of water or yogurt.
Step 3: Marinate the Paneer and Vegetables
Now comes the fun part—coating your ingredients!
- Add the paneer cubes, onion, and bell pepper pieces to the prepared marinade.
- Gently mix using your hands or a spatula so everything gets evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes. For the best results, marinate for 2–3 hours.
The longer the marination, the deeper the flavor. Avoid keeping it overnight, as paneer might break down and become too soft.
Step 4: Prepare the Tawa
You don’t need fancy equipment to get that charred tikka flavor—just a good-quality iron or cast-iron tawa.
- Place the tawa on medium heat and let it warm up.
- Brush the surface lightly with oil.
- Once it’s hot, lower the heat slightly to medium-low. You don’t want the paneer to burn too quickly before the inside heats up.
If you’re using a non-stick pan, reduce the amount of oil slightly, but make sure the surface is evenly coated.
Step 5: Cook the Paneer Tikka
Time to get cooking!
- Arrange the marinated paneer and veggies on skewers if you prefer a traditional look, or cook them directly on the tawa.
- Place them gently on the tawa, spacing them slightly apart.
- Let them cook for 2–3 minutes on one side before turning.
- Keep rotating until all sides are evenly golden and slightly charred.
Brush with oil or ghee occasionally for extra flavor and to prevent sticking. The paneer should stay soft on the inside with crispy edges.
Tip: Do not overcook the paneer—it can become rubbery. Once lightly browned and aromatic, remove it immediately.
Step 6: Add the Finishing Touches
Once your tikkas are cooked, it’s time to elevate them:
- Sprinkle a pinch of chaat masala for that tangy kick.
- Squeeze a bit of fresh lemon juice over the top.
- Garnish with fresh coriander leaves or mint chutney on the side.
For a restaurant-style touch, you can also place a small piece of hot charcoal in a bowl, drizzle a few drops of ghee on it, and cover the cooked tikka with a lid for a few minutes. This will infuse it with a smoky tandoori aroma.
Step 7: Serve and Enjoy
Your tawa-style Paneer Tikka is now ready to serve! Pair it with:
- Green mint-coriander chutney
- Sliced onions and lemon wedges
- Warm naan or paratha if you’re serving it as a meal
It’s perfect as a party starter, evening snack, or even wrapped in a roti as a quick paneer tikka roll.
Bonus Tips for Perfect Tawa Paneer Tikka
- Use firm paneer: Soft paneer can break apart while cooking. Store-bought paneer works great if it’s not too crumbly.
- Hung curd is key: Regular curd can make the marinade watery. Strain it through a muslin cloth for 30 minutes before use.
- Adjust spice levels: If serving kids, reduce chili powder and garam masala slightly.
- For vegan version: Replace paneer with tofu and use plant-based yogurt.
- To reheat: Use an oven or air fryer to keep it crispy instead of microwaving.
Final Thoughts
Making Paneer Tikka on a tawa is an easy, healthy, and flavorful alternative to the traditional tandoori method. With just a few everyday ingredients and the right cooking technique, you can enjoy smoky, restaurant-quality tikkas at home—without the hassle of lighting a tandoor. Follow these seven steps, and you’ll have a dish that’s perfectly spiced, beautifully charred, and irresistibly delicious.
Serve it hot, enjoy the aroma, and watch everyone reach for seconds—it’s the magic of homemade Paneer Tikka!
