Monday, 5 August 2013

Paneer-Dahi-Tikka(Paneer Marinated In curd and Barbecued)

Paneer-Dahi Tikka Skewer on the Barbecue
Paneer or cottage cheese is similar to the    cheese. Paneer makes a wonderful starter/appetizer/main course snack. In my house if there is a party then paneer as appetizer as well one vegetarian dish as main course is a must else the meal as grand as it may be would be incomplete for my family members. Paneer tikka made on non-stick tawa/ pan is very easy to make but barbecued paneer is the best. Changing the marination of the paneer make tremendous difference in the taste and flavor of the Tikka. Paneer Dahi Tikka is oil less and very easy to make but extremely tasty.

Preparation Time: 45-50 min. (Marination time included)
Cooking Time: 5-10 min / Skewer
Servings: 6 Medium Servings

Ingredients Required For Making Paneer-Dahi-Tikka:
  • 250 gm. Paneer (Cottage cheese/Ricotta cheese)
  • 100 gm. Thick Fresh Curd
  • 50 gm. Cream (Optional)
  • 1/4Teaspoon Coriander Powder
  • 1/2Teaspoon Red Chili powder
  • 1/4Teaspoon garam Masala
  • 1 Teaspoon Garlic paste (Optional)
  • 1 Teaspoon ginger past.
Ingredients of Marinade for Paneer-Dahi-Tikka
  • Different color bell pepper
  • Salt to taste
Direction For Making Paneer-Dahi –Tikka:
  • Cut paneer to 3-4 cm. Cubes.
  • Take
    • Curd
    • Garlic paste
    • Ginger paste
    • Salt
    • Garam masala
    • Dhaniya powder
    • Red chili Powder
    • Cream and beat nicely to make thick, creamy, marinade for Paneer-dahi-tikka.
Spices in cream and curd mixture for making Marinade
Marinade for Paneer-Dahi Tikka
  • Dip each paneer piece carefully in the Curdy-Creamy-Marinade and keep in a bowl.
  • Pour the remaining marinade on the paneer pieces.
Paneer in Marinade
  • Cover and keep for marinating for 30 min.
  • Cut the pepperoni to 3-4 cm. cubes after removing the seeds.
  • Skewer the marinated pepperoni first and then paneer piece. Alternate the paneer and bell pepper pieces.
Marinated Paneer and Yellow Bell Pepper In Skewer
  • Each Bell pepper-Paneer pair should be 1 cm. apart from the other Paneer-pepperoni pair.
  • Keep the skewer with paneer on the red hot charcoal barbecue and keep turning regularly to make sure that all side of paneer get cooked uniformly.
  • Do not cut the paneer pieces small and thin else they will break while skewering or fall off while barbecuing.
  • Never keep the skewer directly on charcoal they should be kept above the charcoal not on it.
  • Remember when it is garlic paste and ginger paste then take as said in recipe. Do not change it to garlic-Ginger paste, else the taste will change.
Suggested variations:
  • Par boiled cauliflower can be skewered along with bell pepper.
  • Barbecued tomato pieces taste great with Paneer-Dahi-Tikka so thick pieces of fleshy tomatoes can be skewered along with Pepperoni.
  • Cherry tomatoes can be skewered after giving them a prick with tooth pick.
  • Those who do not wish to eat garlic can avoid garlic from marinade mixture.


  1. I am a bit surprised as to why have you referred bell-pepper as pepperoni. Pepperoni, if I am not mistaken, is pork :)

    1. Thanks a lot for bringing it to my notice. It was an inadvertent mistake. Apart from changing the taste it converted a vegetarian dish to non-vegetarian dish. Thnx again

  2. Tried your reciepe but the paneer kept breaking inspite of big pieces. How to avoid that

  3. Use good quality paneer and cut the paneer pieces thick. Use thin skewers.

  4. Nice recipet. few day back i was looking for barbecue in pune and i came across getatmosfire. believe me its one of the best barbecue caterers in Pune.



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