Recipe
Tandoori Paneer Tikka
Tandoori Paneer Tikka cooks like a weeknight: spicy, direct, and ready for the table.
Start with paneer and onion.
From the first sizzle to the bowl, about 30 minutes.
Ingredients
- 400 g paneer
- 1–2 onion
- 2 medium or 1 cup tomato or passata
- 1–2 tbsp ginger-garlic
- spices (turmeric, cumin, garam masala), to taste
- 2 tbsp oil or ghee
Steps
- Cube paneer; chop onion and tomato (or measure passata).
- Heat butter or oil; fry onion with ginger-garlic until soft and golden.
- Add tomato/passata and spices; simmer until thick and glossy, 6–8 min.
- Add paneer and a splash of water or cream; warm through 4–5 min without overcooking.
- Taste for salt, finish with garam masala, and serve with rice or naan.
The reel
Tips
- Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
- Add it back at the end so it warms through without boiling.
- If a batch crumbles, soak the next block in hot water for five minutes.
Questions
How long does it take?
Tandoori Paneer Tikka takes about 30 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Tandoori Paneer Tikka isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No paneer? Nanak or Brar's — Loblaws / Costco stands in at the same amount. The dish still tastes like Tandoori Paneer Tikka.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
Get the appAllergy check: these recipes come from creator reels, and ingredient lists don't always catch everything. Read the reel and the labels if someone at the table has an allergy.