Pan-fried Paneer Tikka

cubes of paneer tikka on a plate served with onion slices and lime wedges

This quick and easy pan-fried paneer tikka is a flavour packed high protein starter. It's ideal for busy weeknights and meal preps!

Course Appetizer

Cuisine Indian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 676kcal

Author Shivani Raja

Ingredients

200 grams Paneer
3 tbsp Yogurt I like natural yogurt, you can also use Greek or coconut
1/2 tsp Ginger Paste
1/2 tsp Garlic Paste
1/2 tsp Turmeric
1 tsp Kashmiri Chilli Powder ensure it is Kashmiri chilli powder (milder), and not regular chilli powder (hotter)
1/3 tsp Coriander Powder
1/3 tsp Cumin Powder
1/8 tsp Garam Masala
1/4 tsp Chaat Masala
1/2 tsp Kasuri Methi (dried fenugreek) crush this between your palms before using for optimal flavour
1/2 tsp Salt
1 3/4 tbsp Sunflower Oil

Instructions

Cut the block of paneer into large cubes roughly 1 inch by 1 inch. If the cubes are too small, it will be difficult to cook the paneer.
To a medium sized bowl, add the ingredients for the marinade: yogurt, ginger paste, garlic paste, turmeric, Kashmiri chilli powder (not regular chilli powder), coriander powder, cumin powder, garam masala, chaat masala, kasuri methi and salt.
Mix the marinate ingredients together until combined.
Heat 1.5 tablespoons of sunflower oil in a frying pan or small pot. Once the oil is hot, add it to the yogurt marinade - the oil should sizzle. Mix the oil into the marinade to combine.
Add the cubed paneer to the marinade and stir together with a spoon, ensuring each surface of the paneer is coated in the tasty marinade.
At this point, you can leave the paneer to marinate, covered, in the fridge for 30 minutes up to 1 day. Alternatively, if you are in a pinch, skip to the next step.
Heat a large non-stick frying pan on medium-high heat adding a small amount of oil (around 1 tsp) to coat the pan. It's important your frying pan is non-stick.
You can also cook the paneer in the air fryer or grill if you prefer. See the notes box below for instructions.
Add the paneer cubes to the pan one by one, ensuring to leave a gap between the cubes so they can cook properly. I can usually fit all the paneer in my frying pan, however if yours is small or you are doubling the recipe, you may wish to do this in batches.
Cook the paneer until golden and slightly charred on each side, using tongs to carefully turn each cube to ensure even cooking.
Transfer the pan-fried paneer tikka cubes to a plate lined with kitchen paper to drain the excess oil. Serve immediately, with onion slices, fresh coriander and lime wedges.

Notes

Leftover paneer tikka can be stored in the fridge for up to 3 days and reheated slowly in a frying pan. Avoid microwaving the paneer as it will become rubbery.
To air fry the paneer tikka: add the marinated paneer cubes to the bucket of your air fryer, ensuring you use an air fryer liner. Make sure you leave enough space between the paneer cubes so they don’t stick to each other. Air fryers vary greatly, so ensure you check the paneer regularly, rotating the cubes until they are cooked on all sides.
To grill the paneer tikka: Thread the cubes of marinated paneer onto kebab skewers and cook on a heated grill until charred on all sides.

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