Paneer Tikka

IFB Spice Secrets

Paneer Tikka

By IFB | April 29, 2022

Program: Top and bottom heater with Fan

Pre heat temp: 200°C

Pre heat time: 10 mins

Cook temp: 200°C

Cook time: 20 mins




For Paneer Tikka:


  • 400 grams paneer cut into 1 inch cubes (cottage cheese)
  • 1 onion cut into 1 inch cubes (medium sized)
  • 1 capsicum deseeded and cut into 1 inch cubes
  • 1 tomato deseeded and cut into cubes (optional)
  • Chopped coriander
  • Lime juice for topping


For the Marinade:


  • ¼ cup besan (chickpea flour, pre roasted)
  • 3 tbsp mustard oil
  • ½ tbsp ginger garlic paste
  • ½ cup hung curd
  • 2 tsps kashmiri red chili powder
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp chaat masala powder
  • ½ tsp garam masala powder
  • 1 tsp kasuri methi, crushed
  • Salt to taste
  • Ghee for brushing




  1. Mix all the ingredients under marinade into a bowl and add paneer & diced veggies to it. Toss the paneer in the marinade till the cubes are coated well. Soak shaslik sticks on water for 30 mins.
  2. Preheat oven to 220°C minutes before ready to cook. Place a cooling rack over a roasting pan and set aside.
  3. Skew paneer cubes alternating with onions, capsicum and tomato in the soaked sticks. This should make about 4 to 5 shaslik sticks.  Place the baking tray on lower rack positioning.
  4. Now on upper rack positioning place the Grill rack (3rd rack positioning) and roast the paneer tikka for 10 mins, brush with ghee after every 5 min.
  5. Continue baking for 10 mins on other side until well charred and roasted with tandoor appearance.
  6. Top with chopped coriander and squeeze lime juice on them. Serve immediately with sliced onions.


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