250 gms paneer/cottage cheese
3 capsicums / Shimla mirch (can be colored or green depending on budget & preference)
1 large onion
200 gms hung curd/greek yogurt (strain yoghurt in a muslin cloth for 2-3 hours to let the water drain)
1 tablespoon ginger garlic paste
˝ teaspoon paprika
1 teaspoon red chili powder
˝ teaspoon turmeric powder/haldi
1 teaspoon cumin seeds powder
1 teaspoon coriander powder
˝ teaspoon garam masala powder
˝ teaspoon black pepper powder
juice of half lemon
1 to 2 tablespoon oil or ghee or butter for brushing


1. If you are looking for a recipe to make paneer at home, click here.
2. Cut the paneer, capsicum and onion in cubes. Cut them roughly the same size so that they look pretty on skewers. Set aside.
3. Take a large bowl and add yoghurt. Whisk the yoghurt till smooth.
4. Add ginger garlic paste, paprika, red chili powder, turmeric, cumin seeds powder, coriander powder, garam masala, black pepper and lemon. Whisk all the spices together till smooth.
5. Add the vegetables and paneer to the marinade. Let it marinade for at least 2 hours in the refrigerator.
6. Take bamboo skewers and start skewering the paneer/cottage cheese & vegetables.
7. Keep alternating the vegetables with cottage / paneer to make it look pretty.
8. The paneer tikka’s can be baked in oven or grilled on a stovepan.
9. If making on a stovetop brush the grill pan with oil. Make sure there is enough oil so the paneer doesn’t stick. Grill the paneer tikka’s for about 5-10 minutes each side till the edges are charred and vegetables are soft.
10. If making in an oven. Pre-heat the oven on 200 C for about 10 – 15 minutes. Layer a baking sheet with aluminimum foil and brush it with oil. Bake the paneer tikka for about 20 – 30 minutes. Turn the skewers halfway through so that both sides are grilled.