top of page
Chicken Inasal with Quinoa Salad.jpeg

Paneer Tikka

Frame (7).png

Total time: 1 hour

Frame (7).png

Serves 4

Vector (8).png

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


250g - Paneer (cottage cheese), cut into cubes

½ cup - Red capsicum, diced

½ cup - Green capsicum, diced

1 cup - Red onion, diced

½ cup - Yogurt, low fat

2 tb - Gram flour

1 tb - Vegetable oil

½ tb - Ginger paste

½ tb - Garlic paste

1 tsp - Cumin powder

1 tsp - Coriander powder

1 tsp - Garam masala

½ tsp - Turmeric powder

1 tsp - Red chili powder

¼ tsp - Salt

1 tb - Lemon juice

¼ cup - Cilantro leaves, chopped


Mixing bowls, Whisk, Skewers, Grill pan, Tongs, Serving plate, Chopping board, Knife


1. In a mixing bowl, combine the yogurt, gram flour, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, oil, salt, and lemon juice. Whisk the mixture until smooth.

2. Add the paneer cubes, capsicums and red onion to the marinade. Toss gently to coat the paneer and vegetables evenly. Cover and let it marinate in the refrigerator for 30 minutes.

3. Preheat the grill pan over medium-high heat. Thread the marinated paneer, capsicums and red onions alternately onto the skewers, leaving some space between each piece.

4. Place the skewers on the preheated grill pan. Grill 6 to 8 minutes on each side until the paneer and vegetables are charred and cooked.

5. Remove the paneer tikka skewers from the grill pan. Arrange them on a serving plate.

6. Garnish with chopped cilantro leaves and serve with lemon wedges.


1 serving = about 284g

Frame (8).png

Energy (kcal)


Group 1629.png

Carbs (g)


Frame (9).png

Proteins (g)


Group 1630.png

Fats (g)


Vector (8).png

Fibre (g)


bottom of page