Make Spicy Crispy Paneer Tikka at Home in 10 Quick Steps

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Hi Paneer fans! I bet each time you go to a restaurant and order for a starter, it’s either Paneer tikka or chilli Paneer. Well, how about if I tell you the 10 quick steps, and you can make one delicious plate for yourself at home? Cool naa! Read on…



  • 1bowl hung curd
  • 200 g Paneer
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp fenugreek seeds
  • 1 tbsp mixed pickle masala
  • 1 tbsp ginger garlic paste
  • Salt and red chilli powder
  • Onion and capsicum, diced into cubes
  • Toothpicks


1.  Take the hung curd and whisk it with a spoon. Keep it aside.

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2.  Roast the 5 seeds on a frying pan, and grind the mixture in a mortar and pestle, into a fine powder.

3.  Cut Paneer into big and square-shaped pieces.

4.   Add the seeds mixture and pickle masala to the curd.

5.   Now, add salt and red chilli powder. I usually also add a little chat masala. Mix well.

6.   Feed Paneer to this spicy curd marinate. Leave it for 10 minutes.


7.   Sauté chopped capsicum and onion for 5-7 minutes, until soft but crispy.


8.   Take some oil in a non-stick frying pan.


9.   Fry marinated Paneer on all the sides until a good golden colour and a crispy layer are achieved.

10.   Arrange capsicum-paneer-onion on your toothpicks. Enjoy with pudina chutney!