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Ghee Roast Paneer Tikka

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Ghee Roast Paneer Tikka

  • 30 mins
  • Serves 4
  • Medium





  • Paneer – 500gms
  • Salt – to taste
  • Turmeric – ½ tsp
  • Onion chunks – ½ cup
  • Capsicum chunks – ½ cup
  • Hung Curd – 2 tbsp
  • Bhuna besan – 2 tbsp
  • Lemon juice – 2tbsp
  • Chaat masala

Ghee Roast Masala

  • Kashmiri chilli dry – 8 nos
  • Peppercorn – 10-12nos
  • Coriander seeds – 2 tbsp
  • Cumin – ½ tbsp
  • Fennel seeds – 2tsp
  • Garlic cloves – 3 nos
  • 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.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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