A Family Tradition with Paneer Tikka

Every once or twice a month, my family gathers around the dining table, waiting for something special. That’s when I bring out the paneer tikka, fresh from the oven, sizzling and fragrant. It’s more than just a dish for us—it’s a tradition.

I started making paneer tikka a few years ago when I was looking for a healthier alternative to fried snacks. Since paneer is packed with protein and calcium, it felt like the perfect choice, especially for my parents, who prefer nutritious yet tasty food. The mix of spices, the smoky aroma, and the soft yet slightly crispy texture make it a hit every single time.

What I love most is how versatile it is. Sometimes, I serve it as an appetizer at family gatherings. Other times, I roll it up in a whole wheat wrap for a quick lunch. When friends come over, I pair it with mint chutney and a side of grilled veggies—it’s always a crowd-pleaser.

For me, paneer tikka isn’t just food. It’s a way to bring my family together, to create moments filled with laughter, stories, and, of course, delicious bites. No matter the occasion, this dish always adds a little warmth to our hearts and plates. 😊

Ingredients:

• 200g paneer (cut into bite-sized cubes)
• 3 tbsp hung curd or sour cream
• ½ tsp red chili powder
• ⅛ tsp turmeric powder
• ½ tsp chaat masala
• ½ tsp crushed black pepper
• ½ tsp tandoori masala (optional; can swap with garam masala)
• 1 tsp lemon juice
• 1 tsp ajwain (carom seeds)
• Salt to taste
• Oil or butter for brushing
• ¾ cup mixed bell peppers (chopped into cubes)
• 1 onion (cubed)
• 1 tomato (seeds removed, cubed)

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How to Make Paneer Tikka at Home

Step 1: Prep the Paneer

• If using frozen paneer, let it thaw completely before cutting it into cubes.
• Keep the paneer pieces medium-sized so they don’t break when skewered and absorb the flavors well.

Step 2: Prepare the Marinade

• In a bowl, mix hung curd (or sour cream) with all the spice powders, lemon juice, salt, ajwain, and a tablespoon of oil.
• Stir well to form a smooth, thick marinade.

Step 3: Marinate the Paneer & Veggies

• Coat the paneer pieces evenly with the marinade, making sure each cube is well covered.
• If you’d like, you can also marinate the bell peppers, onions, and tomatoes for extra flavor.
• Cover and refrigerate for at least an hour for the best taste.

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Step 4: Bake the Paneer Tikka

• Preheat your oven to 250°C (or 230°C if that’s your oven’s max temperature).
• Soak wooden skewers in water for about an hour (this prevents them from burning in the oven).
• Grease a baking tray or line it with aluminum foil for easy cleanup. If using a wire rack, poke a few holes in the foil so excess water drains out as the tikka cooks.
• Insert the marinated paneer, bell peppers, onions, and tomatoes onto the skewers.
• Brush the tikka with oil or melted butter for a nice, crispy finish.

Step 5: Bake to Perfection

• Place the skewers on the prepared tray and bake for 15-20 minutes, flipping them halfway through.
• The paneer should turn golden with slightly charred edges.

Step 6: Serve & Enjoy

• Once out of the oven, brush the tikka with a little ghee or butter for extra richness.
• Sprinkle some chaat masala and a squeeze of fresh lemon juice on top.
• Serve hot with mint chutney and enjoy!