Paneer Tikka is a quick Indian paneer starter/appetizer made with paneer cubes tossed with garlic, ginger, cilantro, and warm spices (like garam masala, cumin, coriander, turmeric, paprika/cayenne) and finished with ghee and lemon juice. It’s quick and weeknight-friendly and works well for a low-carb, keto-friendly, gluten-free vegetarian appetizer or snack when you want big flavor fast. Unlike traditional paneer tikka that’s skewered and grilled in a tandoor, this version gets the same bold, spiced flavor by pan-frying quickly in ghee. No skewers, no grill, and done in under 30 minutes.
What Makes Paneer Tikka So Great?
- Low Carb - The perfect keto appetizer.
- Gluten Free - No worrying about food allergies.
- Vegetarian - A great meatless dish the whole family will love.
- Fast - Done in less than 30 minutes.
- Delicious - A fabulous Indian comfort food.
What Snacks Can Be Made From Paneer?
This Low-Carb Paneer Tikka makes either a simple paneer starter on its own or a welcome addition to other sauces and dips.
When I figured out how to make Paneer in an Instant Pot without having to babysit the process, I started to think of quick and easy things I could do with the paneer.
If you love appetizer parties, (and who doesn't!) then I have a menu for you. You can serve, or have your guests each bring an app.
Serve this Paneer Tikka, with Tandoori Chicken, and Mint and Chili Kabobs dipped in Cilantro Pesto and served with a refreshing glass of Agua de Jamaica. Your friends will never leave.
What Kind Of Food Is Paneer?
Paneer is an Indian cheese that is creamy and salty. It is so versatile as it doesn't melt, that the possibilities of cooking with Paneer are endless.
You can buy paneer ready-made at Indian grocery stores where it is typically in the frozen section. At the grocery store, they sell the paneer either plain or fried. You can also make it yourself using my very easy pressure cooker paneer recipe.
If you are looking for a substitute or can't find Paneer, try queso fresco. It has a similar consistency and taste.
Is Paneer Tikka Healthy?
Many people have a different definition of what healthy means to them. So while this recipe may not seem like a healthy recipe at first glance, upon further inspection you will see it does have many healthy attributes.
This Paneer Tikka recipe is fairly high in fat, but they are healthy fats. If you're eating a low carb diet, the healthy fats will keep you fuller longer and prevent you from snacking between meals.
On top of being a satisfying appetizer choice, it is also gluten-free, vegetarian, and high in protein.
Can You Eat Paneer By Itself?
Yes! Paneer is just a tasty bite of cheese, so don't feel like you need to jump through hoops just to try out a new ingredient.
While I enjoy paneer most as an addition to another recipe, you can absolutely eat it alone.
Should Paneer Be Fried?
Paneer is delicious no matter the cooking method. However, for these yummy paneer snacks, you'll want to get out your favorite frying pan with a little oil and enjoy it pan-fried.
Ingredients You'll Need
- 1.5 cups Paneer- The star of the dish. Paneer provides a rich, creamy, and mildly sweet base that soaks up the spiced marinade beautifully. .
- 2 teaspoons Oil- Helps the spices and aromatics coat the paneer evenly and prevents sticking during cooking. It also contributes to a lightly crisp exterior when seared.
- 3–4 cloves Garlic- Adds a sharp, savory depth and enhances the overall aroma of the marinade.
- 2 teaspoons Minced Ginger- Brings a warm, slightly spicy brightness that balances the richness of the paneer and rounds out the garlic’s sharpness.
- ¼ cup Cilantro- Adds a fresh, herbal note and vibrant green color to the marinade. It also provides a touch of cooling contrast to the spices.
- 1 teaspoon Salt- Enhances all the other flavors and ensures the paneer and spices are well-seasoned throughout.
- 1 teaspoon Garam Masala- A fragrant Indian spice blend made with cardamom, cinnamon, cloves, and nutmeg. It adds warmth, complexity, and a signature tikka aroma.
- ½ teaspoon Turmeric- Provides earthy flavor and a beautiful golden hue to the paneer. It also adds a subtle bitterness that balances the other spices.
- ½ teaspoon Ground Cumin- Adds nutty, smoky depth and enhances the savory flavor of the dish.
- ½ teaspoon Ground Coriander- Contributes citrusy, slightly sweet undertones that brighten the flavor profile.
- ½ teaspoon Smoked Paprika- Gives a mild smokiness and enhances color, helping to mimic the traditional tandoor-cooked flavor.
- ¼ teaspoon Cayenne Pepper- Adds gentle heat and a spicy kick that balances the creaminess of the paneer. Adjust to taste for more or less heat.
- 1 tablespoon Ghee- Used for frying or brushing the paneer, ghee adds a rich, nutty flavor and helps achieve a golden, crisp finish while keeping the inside soft.
- 1 Lemon- Fresh lemon juice adds brightness and acidity, cutting through the richness of the paneer and spices.
Watch The Paneer Tikka Video
How To Make This Fried Paneer Recipe
1. Place paneer into a bowl and add oil and all the spices.
2. Gently mix everything, taking care to not break the paneer. I found this easiest to do with my hands.
3. Allow this mixture to marinate for about 30 minutes.
4. Heat a skillet, and when it's hot, add two tablespoons of ghee.
5. Lay the paneer cubes in a single layer in the pan.
6. Let it sear for 1-2 minutes, and then using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish warming the paneer.
7. Spritz the lemon juice right before serving.
Tips And Tricks
Making Paneer Tikka at home is a fun and flavorful way to enjoy one of India’s most popular appetizers. A few key techniques can help you achieve perfectly charred, tender paneer with vibrant flavor in every bite. Here are some helpful tips and tricks to make it perfect every time:
- Use Full-Fat Paneer. Full-fat or homemade paneer stays soft and creamy even after grilling or air frying. Low-fat paneer can become rubbery or dry.
- Cut Paneer into Even Cubes. Uniform pieces (about 1 to 1½ inches) ensure the paneer cooks evenly and gets golden edges without breaking apart.
- Marinate for at Least 30 Minutes. Letting the paneer soak in the yogurt-spice marinade helps it absorb all those bold tandoori flavors. For best results, marinate for 2–4 hours or overnight.
Variations
Here are some delicious and creative ways to customize your Paneer Tikka to suit different tastes, cooking methods, and dietary preferences without losing its irresistible smoky, spiced charm:
- Hariyali- Blend cilantro, mint, green chilies, and spinach into the marinade for a vibrant green color and refreshing herbal flavor.
- Achari- Add a spoonful of Indian pickle (achar) or pickle masala to the marinade for a tangy, spicy twist with bursts of mustard and fenugreek.
- Baked- Arrange marinated paneer and veggies on a parchment-lined baking sheet and bake at 425°F for 15–20 minutes, flipping halfway through for even browning.
How Long Does It Last?
Paneer Tikka can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before sealing to prevent condensation from making the paneer soggy.
When ready to eat, reheat it in an air fryer, oven, or skillet for a few minutes until warm and slightly crisp around the edges
Can You Freeze It?
For longer storage, you can freeze cooked paneer tikka for up to 2 months; just thaw it overnight in the refrigerator before reheating to enjoy those bold, smoky flavors again.
Paneer tikka can be spicy, but it’s very easy to control. The “heat” mainly comes from cayenne/chili powder, while the rest of the flavor is warm and aromatic from garam masala, cumin, coriander, turmeric, and paprika.
If you want a mild Indian paneer appetizer, keep the cayenne low (or skip it) and lean on paprika for color. If you want a hotter tandoori paneer, bump up the chili and finish with lemon and a cooling side like mint chutney or raita.
Because paneer is mild and creamy, even moderately spiced paneer tikka often tastes more flavorful than fiery.
Paneer usually turns rubbery because it’s overcooked. Paneer doesn’t “tenderize” like meat, so the longer it stays on the heat, the more it tightens up and gets chewy.
Store-bought or frozen paneer can also start out firmer. A quick soak in warm water for 10–15 minutes helps soften it before making paneer tikka, then pat it dry so it sears instead of steaming.
For tender pan-fried paneer tikka, use high heat, don’t crowd the pan, and cook just long enough to brown the edges.
To get tandoori-style char on paneer tikka without a tandoor, you need high heat and a relatively dry surface. Pat the paneer dry so it sears instead of steaming, then cook in a hot skillet with ghee (or oil) in a single layer until the edges brown.
For extra “tandoori” flavor, finish under a hot broiler for 1–3 minutes or use an air fryer paneer tikka blast at high temp to add deeper browning. Char comes from intense heat at the surface, not longer cooking time (which just makes paneer rubbery).
What Are The Dishes Made From Paneer?
- If you ever thought making Indian Palak Paneer (or Spinach with Paneer) was complicated, here's the recipe that will convince you otherwise. Delicious, nutritious, full-flavored, & super easy to make.
- Make restaurant-quality Indian Matar Paneer, or Indian Peas and Paneer, in your Instant Pot or pressure cooker. This is a classic Indian Vegetarian recipe you can make at home in minutes!
- Make this Vegetarian Paneer Biryani in your Instant Pot. Make an easy, authentic, kid-friendly, vegetarian/vegan dinner in under 30 minutes.
So the next time you're looking for a great low carb snack or craving delicious paneer starter recipes with tons of flavor, make some delicious Air Fryer Paneer Tikka. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it too!
Ingredients
- 1.5 cups (337.5 g) paneer , cut into cubes
- 2 teaspoons (2 teaspoons) Oil
- 3-4 cloves (3 cloves) Garlic, minced
- 2 teaspoons (2 teaspoons) Minced Ginger, minced
- ¼ cup (4 g) Cilantro, chopped
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Garam Masala
- ½ teaspoons (0.5 teaspoons) Turmeric
- ½ teaspoons (0.5 teaspoons) Ground Cumin
- ½ teaspoons (0.5 teaspoons) Ground Coriander
- ½ teaspoons (0.5 teaspoons) Smoked Paprika, for color and a slightly smoky taste
- ¼ teaspoons (0.25 teaspoons) Cayenne Pepper
- 1 tablespoon (1 tablespoon) Ghee, for cooking the paneer
- 1 (1) Lemon, Juice of 1 lemon for sprinkling before serving
Instructions
- Allow this mixture to marinate for about 30 minutes.
- Heat a skillet, and when it's hot, add two tablespoons of ghee. Lay the paneer cubes in a single layer in the pan.
- Let it sear for 1-2 minutes, and then using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish warming the paneer.
- Spritz the lemon juice right before serving.
Watch The Video
- You can buy paneer ready-made at Indian grocery stores where it is typically in the frozen section. At the grocery store, they sell the paneer either plain or fried. You can also make it yourself using my very easy pressure cooker paneer recipe.
- If you are looking for a substitute or can't find Paneer, try queso fresco. It has a similar consistency and taste.
Get support & connect with our community on Facebook!
Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
womens massage
I just love your providing these details for individuals wanting to get more info about matters similar to this.
Your blog was well written and well researched,
that is certainly substantially treasured. I actually am generally searching for new websites to follow and read on a regular basis.
massage therapy at home in NJ
I actually have a tendency to come across articles such as this at some of the most unexpected times.
For instance right now, I was in search of a specific thing on an utterly different question and I stumbled upon this web
site in its place. I usually pass time looking around cyberspace for content, but yet for the most part
I wish to be outside, trekking in the area woods. Nothing at
all is similar to outdoors to cause you to feel rejuvenated.
This is as soon as i am not working as an in home massages therapist.
It takes up almost all of my own energy.
chair massage for events Scotch Plains
I'm just very thrilled to have located this piece of writing.
I ascertain that there are not enough discussions on this topic, even while
it most certainly is relevant to an extensive section within the citizenry.
I'm just hoping to add further contributions on this site as time goes
by, in the process of my demanding life as a massage party planner
What I basically concern myself most in regard to is health
ideas. I signed up for magazines that concerns this subject, and I always keep in-the-know about
the latest health lab analyses. How is this relevant?
I feel there is no more crucial concentration for my hours.
Furthermore, this site seems as if it's worthy of the time to check out again. I sift through 1000s or more of
personal blogs every week. Truth be told, my
back usually hurts and I desire a different pursuit.
lol In any case, I think if everybody composed blogs about their
unique time in existence, and did so articulately, we'd experience
a more cool Earth.
postnatal massage Central Jersey
First, thank you for the info, and your completely unique perception. I can enjoy
this blog page and specifically this. At this time, Personally I think I ravage much too much of my
hours over the internet, reading junk, essentially. This was a
refreshing switch from that experience. Yet, I
believe browsing other people's very helpful ideas is a
particularly necessary investment of at least some of
my weekly measure of time in my plan. It's much like rummaging into the chaff to obtain the gold.
Or alternatively, whatever example performs best for you.
Still, being near the desktop computer is probably as bad for you as tobacco use and fried potato chips.
Chair Massage
We love your offering these details for people seeking to get more info on issues like this.
Your blog page was well crafted and very well investigated,
and that is significantly appreciated. I am generally looking for new websites to
follow and browse regularly.
smruti
I served this for dinner and it was gobbled up by adults and kids alike! fantastic recipe.
shelley brotman
I did not use the ginger or cayenne but it was still so delicious. Even the leftover crispy spices and bits were eaten up. Yum!
K
Really enjoyed by all
Heather
This was so good and easy. It's the upgrade my paneer needed!
Sidh
Hi Uravashi,
How to reduce salt..I used salted paneer and added more salt in marination..Any idea?
URVASHI PITRE
Just don’t add salt in marinating if it bothers you.