Paneer Tikka Sashlik No Oven | पनीर टिक्का तंदूरी गैस तवा पर कैसे बनाए | Kunal Kapur Tandoor Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 4.0M views Jan 24, 2018

Paneer Tikka - Bite-size chunks of Homemade cheese & peppers marinated in curd & mustard oil, grilled. Indulge in the irresistible flavours of Paneer Tikka Shashlik - A compelling fusion of succulent paneer cubes and vibrant veggies, grilled to perfection. A feast for the senses that will leave you craving for more! 🔥🍢🌶️

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Marinade:
Paneer – 500 gms
Salt – ½tsp
Chilly powder – ½tsp
Onion & peppers diced – 2 cups
Chaat Masala – a generous pinch
Wooden skewers – few
Tempering:
Hung curd – ½cup
Salt – to taste
Ginger garlic paste – 2 tsp
Coriander Chopped – a handful

For Dip

Mustard oil – 4 tbsp
Carom Seeds (ajwain) – 2 tsp
Green chilly chopped – 2 tsp
Ginger chopped – 2 tsp
Gram flour (besan) – 1 tbsp
Turmeric – 3/4 tsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Paneer Tikka Sashlik No Oven?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.