Ghee Roast Paneer Tikka

Serves – 4



Paneer – 500gms

Salt – to taste

Turmeric – ¼ tsp

Onion chunks – ½ cup

Capsicum chunks – ½ cup

Hung Curd – 3 tbsp

Bhuna besan – 2 tbsp

Chaat masala

Lemon juice – 2tbsp

Ghee Roast Masala

Kashmiri chilli dry – 6-8 nos

Peppercorn – 8nos

Coriander seeds – 2 tbsp

Cumin – 1/2 tbsp

Fennel seeds – 2tsp

Garlic cloves – 3 cloves

Ginger chopped – 1tbsp

Water – a dash

Ghee – 2 tbsp

Curry leaves – few sprigs

Wooden satay sticks – 5nos


Cut the paneer into tikka and sprinkle some salt & turmeric. Keep aside for 30mins.

Heat a pan and add dry red chillies to it. Toss it for 2-3 mins and remove.

Now add peppercorns, coriander seeds, cumin and fennel seeds (saunf) to the pan and toss for a minute and remove it. Mix these spices along with chilli, garlic, ginger and a dash of water. Blend it to make a fine paste.

Heat a pan and add ghee and once it heats up add curry leaves. Now add the chilli paste into the pan and cook for 3-4 mins.

Remove to a bowl and let it cool down completely. To this paste add hung curd, salt, lemon juice and bhuna besan. Mix them well and marinate the paneer, onion & capsicum chunks with it. Skewer them alternatively on a wooden satay stick.

Heat a tawa, add desi ghee and cook them on high heat till it gets a good colour on all sides.

Remove and serve it hot with green chutney.