Paneer and Vegetable Tikka| North Indian style Tikka| How to make Paneer and Vegetable tikka without tandoor or oven
Easy to make and full of flavours Paneer and Vegetable Tikka is gluten free, a very famous North Indian cuisine dish which is made with paneer/cottage cheese and variety of vegetables on skewers.
Paneer and Vegetable Tikka(without tandoor), a great appetizer
It is served as an appetizer or starter which is every vegetarians favourite.
In this recipe paneer pieces and vegetables are first marinated with hung curd and other indian spices and then grilled in tandoor or in an oven.
This tastes best when served with tangy and spicy Dhania pudina chutney or any other dip.
Here are my other vegetarian Appetizers you may like to try –
Sprouted Kala chana seekh kababs
Can I make paneer and vegetable Tikka at home without an oven or tandoor?
Why not. This step by step photos and instructions recipe shall help you to make it very easily at home on stove top or on grilling pan.
Above all this method gives nice and perfect charred look to vegetables and paneer.
So I decided to try out this method by directly holding it over the flame. And voila, it was great and easy.
Step by step instructions and pictorial presentation to make Paneer and Vegetable Tikka(without tandoor)
For the 1st Marinade :
In a pan put mustard oil. After it comes to smoking point, add carom seeds/ajwain. Add gram flour/ besan. Saute till nice aroma comes out. However it should be of liquid consistency.
Pour this on paneer and vegetables.
Keep aside for atleast 15 minutes.
Second marinade:
Cut paneer and vegetables into big dices. Marinate it using above mentioned 2nd marinade ingredients with curds.
TIP:
Marinate paneer & other vegetables separate, otherwise cottage cheese/paneer will break, if mixed & marinated with other vegetables.
Cover & keep in fridge for about 2 hours in 2 different bowls.
After that pin all veges and paneer pieces on skewers.
Cook paneer and vegetables on grill pan or tava/griddle by adding little oil time to time.
Keep rotating sides by adjusting flame from medium to high.
Paneer doesn’t take long to cook. Keep veges crunchier too by roasting them for a while only.
Take out from grill pan & now hold skewers directly on high flame for few seconds by rotating it to give it a smokey effect.
In the last sprinkle some chaat masala over it.
Serve hot with green chutney, lemon wedges and lachha pyaz.
- Ingredients:
- for Paneer and vegetables Tikka
- Paneer/Cottage cheese 250 gms
- Red & yellow bellpapers 1 each
- Green Capsicum 1
- Cherry tomatoes few
- Baby Potatoes boiled 8
- Whole of Sweet corn cut into 3 pieces & boiled/steamed with salt
- Mushrooms 8
- 1 big onion
- FOR 1ST MARINADE:
- Mustard Oil 2 spoons
- Carom seeds/Ajwain ½ tsp
- Gram flour /Besan 1 tsp
- FOR 2ND MARINADE :
- Curds 1 bowl
- Lemon juice 2 tsp
- Fennel/Saunf powder 1 tsp
- Coriander/Dhania powder 1 tsp
- Chaat masala 1 tsp
- Garam masala a pinch
- Kashmiri Red chilli powder 2tsp
- Turmeric/Haldi 1 tsp
- Tandoori masala powder 2 tsp.
- Ginger garlic chilli paste 2tsp
- Few mango pickle pieces crushed/pounded
- Pickle Oil 1 tsp
- Salt to taste
- Wooden skewers few – soak in water for 10 minutes so that while making tikka it will not catch fire.
- For the 1st Marinade :
- In a pan put mustard oil. After it comes to smoking point, add carom seeds/ajwain.
- Add gram flour/ besan. Saute till nice aroma comes out. It should be of liquid consistency.
- Pour this on paneer and vegetables.
- Keep aside for atleast 15 minutes.
- Second marinade:
- Cut paneer & Vegetables into big dices. Marinate it using above mentioned 2nd marinade ingredients with curds.
- TIP:
- Marinate paneer & other vegetables separate, otherwise cottage cheese/paneer will break, if mixed & marinated with other vegetables.
- Cover & keep in fridge for about 2 hrs in 2 different bowls.
- Now pin all veges and paneer pieces on skewers.
- Cook paneer and vegetables on grill pan or tava/griddle by adding little oil time to time.
- Keep rotating sides by adjusting flame from medium to high.
- Paneer doesn’t take long to cook. Keep veges crunchier too by roasting them for a while only.
- Take out from grill pan & now hold skewers directly on high flame for few seconds by rotating it to give it a smokey effect.
- In the last sprinkle some chaat masala over it.
- Serve hot with green chutney, lemon wedges and lachha pyaz.
Enjoy….
Happy cooking
Regards ❤️
Lata
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Thats a really a tremendous tikkas, never thought of using green tea in tikkas.. Absolutely very creative and unique idea..
Thank you Priya.
Wow this is such a brilliant way to make green tea infused curd and using it as a marination infpgrident in this recipe, i am sure the flavours must have enhanced much more this way , lovely recipe.
Thank you Soma. Yes this recipe is green tea lovers delight.
Brilliant idea to add green tea flavor and health benefits in a paneer tikka! With so many spices and flavors, I am sure this tastes so divine! Beautiful share!
Thanks Vanitha
Adding green tea in a classic paneer tikka sounds so innovative ! The platter looks vibrant and super tempting !
Thank you Poonam.
An innovative way to use green tea, would have thought of making green tea yogurt. The paneer tikka looks very tempting.
Thanks Mayuri
Green tea infused panner tikka is a treat for green tea lovers. This is such a creative way to use green tea to get an extra layer of flavours to the classic paneer tikka.
Yes absolutely right Geetha. Thanks a bunch.
The marination sounds interesting..Green tea and achari,what an amazing combo..The tikks looks yummy and perfect appetizer
Thanks Lathiya
This is simply innovative, Marinade from green tea and that too in the Tikka. Sounds yum
Thanks Renu. This was purely an experiment as I have heard a lot about cooking with green tea in foreign countries. Must say worth a try.
Green tea flavour must be an absolute delight. Does it add to the smokey feel of the dish?
Mild flavour of green tea shines through the dish Seema.
Thanks dear.
What an amazing idea to marinate paneer in green tea infused curd. So innovative. Loved it. Brilliant share.
Thank you Sujata Ji