The Pantry
North Indian

Paneer tikka

Smoky, oven-roasted paneer tikka with marinated paneer, bell pepper, and onion, finished with a little char and lemon. This version makes 2 servings and uses a yogurt-spice marinade that clings well, then roasts quickly under high heat for browned edges without drying out the cheese.

Prep 20 minCook 15 minRest 45 minAdjust servings ↓
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Paneer tikka
~460 calper person · ~920 total
~$8.05meal total · ~$4.03 per person

Estimated calories and US ingredient costs.

For a larger batch, use two sheet pans so the paneer and vegetables stay in a single layer and roast evenly. Do not crowd the pan or the marinade will steam instead of brown. If doubling, keep the oven at 450 F and rotate the pans halfway through; do not increase broiler time, since the cheese can dry out quickly. The 1 tbsp oil used to brush the pan is included in the nutrition estimate as a full amount, though a little can remain on the liner, so actual intake may be slightly lower. Leftovers keep refrigerated for 3 to 4 days and reheat to 165 F.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Mix the marinade

~5 min

Mix the marinade.

In a medium bowl, whisk together the 3 oz plain whole-milk yogurt, 1 tbsp lemon juice, 1 tbsp neutral oil, 1 tsp minced garlic, 1 tsp grated fresh ginger, 1 tsp Kashmiri chili powder, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp turmeric, and 1/2 tsp kosher salt until smooth and evenly colored.

The yogurt should look loose enough to coat the paneer, not so thick that it clumps.

Ingredients
  • 3 ozPlain whole-milk yogurt
  • 1 tbspLemon juice
  • 1 tbspNeutral oil
  • 1 tspGarlic
  • 1 tspGrated fresh ginger
  • 1 tspKashmiri chili powder
  • 1 tspGround coriander
  • 1/2 tspGround cumin
  • 1/2 tspGaram masala
  • 1/4 tspTurmeric
  • 1/2 tspKosher salt
Step 2

Coat the paneer and vegetables

~4 min

Coat the paneer and vegetables.

Add the 8 oz paneer cubes, 4 oz red bell pepper, 4 oz green bell pepper, and 4 oz red onion to the bowl.

Fold gently with a spatula so the paneer does not break.

Every piece should be coated in a thin layer of marinade.

Ingredients
  • 4 oz total for recipeRed onion
Step 3

Marinate for flavor

~60 min cook

Marinate for flavor.

Cover and refrigerate the mixture for 30 to 45 minutes.

This short rest lets the yogurt cling to the paneer and helps the spices stick.

Keep it to 1 hour or less so the onion stays crisp-tender.

Step 4

Check the dish

After ~60 min

Check Paneer tikka and continue when ready.

Step 5

Heat the oven and prepare the pan

~1 min

Heat the oven and prepare the pan.

Set a rack in the upper third of the oven and heat to 450 F.

Line a half-sheet pan, about 18 by 13 inches, with foil or parchment and brush it with 1 tbsp neutral oil for brushing the pan.

If using skewers, thread the paneer, bell pepper, and onion onto 2 to 4 metal or soaked wooden skewers, leaving a little space between pieces so the edges can brown.

Ingredients
  • 4 oz total for recipeRed onion
  • 1 tbspNeutral oil for brushing the pan
Step 6

Arrange and roast

~15 min

Arrange and roast.

Place the paneer and vegetables on the prepared sheet pan or lay the skewers across the pan.

Roast for 8 minutes, then turn the pieces or skewers carefully and roast for 5 to 7 minutes more.

The paneer should be hot through with browned edges, and the vegetables should have softened slightly while still holding their shape.

Step 7

Finish with a little char

~2 min

Finish with a little char.

For deeper browning, switch the oven to broil for 1 to 2 minutes and watch closely.

Stop as soon as you see caramelized spots on the paneer and a few dark edges on the onion and peppers.

Paneer can dry out quickly under the broiler, so keep this step brief.

Ingredients
  • 4 oz total for recipeRed onion
Step 8

Garnish and serve

~1 min

Garnish

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Paneer tikka: serve.

Paneer tikka: Transfer the paneer tikka to a warm plate, scatter with 1 tbsp chopped cilantro,

Paneer tikka: serve with 2 lemon wedges for squeezing over the top.

Paneer tikka: Serve immediately while the paneer is hot and the vegetables still have some bite.

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Read the traditional recipe

Ingredients

For 2 people

  • 8 oz paneer, cut into 1-inch cubes
  • 3 oz plain whole-milk yogurt
  • 1 tbsp lemon juice
  • 1 tbsp neutral oil
  • 1 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 1 tsp Kashmiri chili powder
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 1/2 tsp kosher salt
  • 4 oz red bell pepper, cut into 1-inch squares
  • 4 oz green bell pepper, cut into 1-inch squares
  • 4 oz red onion, cut into 1-inch wedges
  • 1 tbsp neutral oil for brushing the pan
  • 1 tbsp chopped cilantro
  • 2 lemon wedges

Method

  1. Mix the marinadeIn a medium bowl, whisk together the 3 oz plain whole-milk yogurt, 1 tbsp lemon juice, 1 tbsp neutral oil, 1 tsp minced garlic, 1 tsp grated fresh ginger, 1 tsp Kashmiri chili powder, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp turmeric, and 1/2 tsp kosher salt until smooth and evenly colored. The yogurt should look loose enough to coat the paneer, not so thick that it clumps.
  2. Coat the paneer and vegetablesAdd the 8 oz paneer cubes, 4 oz red bell pepper, 4 oz green bell pepper, and 4 oz red onion to the bowl. Fold gently with a spatula so the paneer does not break. Every piece should be coated in a thin layer of marinade.
  3. Marinate for flavorCover and refrigerate the mixture for 30 to 45 minutes. This short rest lets the yogurt cling to the paneer and helps the spices stick. Keep it to 1 hour or less so the onion stays crisp-tender.
  4. Heat the oven and prepare the panSet a rack in the upper third of the oven and heat to 450 F. Line a half-sheet pan, about 18 by 13 inches, with foil or parchment and brush it with 1 tbsp neutral oil for brushing the pan. If using skewers, thread the paneer, bell pepper, and onion onto 2 to 4 metal or soaked wooden skewers, leaving a little space between pieces so the edges can brown.
  5. Arrange and roastPlace the paneer and vegetables on the prepared sheet pan or lay the skewers across the pan. Roast for 8 minutes, then turn the pieces or skewers carefully and roast for 5 to 7 minutes more. The paneer should be hot through with browned edges, and the vegetables should have softened slightly while still holding their shape.
  6. Finish with a little charFor deeper browning, switch the oven to broil for 1 to 2 minutes and watch closely. Stop as soon as you see caramelized spots on the paneer and a few dark edges on the onion and peppers. Paneer can dry out quickly under the broiler, so keep this step brief.
  7. Garnish and serveTransfer the paneer tikka to a warm plate, scatter with 1 tbsp chopped cilantro, and serve with 2 lemon wedges for squeezing over the top. Serve immediately while the paneer is hot and the vegetables still have some bite.

Before you cook

What to get ready

Large rimmed sheet pan or oven-safe skillet as directed, spatula and oven mitts.

Cut paneer, peppers and onion into similar sizes and remove excess yogurt coating before roasting.

If something needs adjusting

Vegetables steam instead of char

Spread pieces in one layer with space; use a second tray when scaling portions.

Doubling the vegetables reduces browning

Use a second tray and leave gaps between pieces. Crowding holds steam around the food instead of drying its surface.

Store for later

Refrigerate cooked vegetables promptly in shallow containers. Reheat to 165°F in an oven or skillet to improve texture; keep cold dips separate.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use spare peppers and paneer in stuffed peppers.

Next use for your ingredients: Paneer stuffed peppers →

Calculate this meal with your own prices →

How to Roast Vegetables →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

If your paneer is very firm or a little dry, soak the cubes in warm water for 5 minutes, then pat dry before marinating. That small step helps the surface stay supple in a hot oven. For a more pronounced smoky note at home, serve with a squeeze of lemon and a quick green chutney rather than trying to overbake the cheese.

Make it work for you

You can replace paneer with halloumi for a saltier, springier texture, but reduce the added salt in the marinade to 1/4 tsp because halloumi is much saltier than paneer. Halloumi also browns faster, so start checking it 2 to 3 minutes earlier and avoid the broiler if the edges are already deeply colored.

Use more of your Kashmiri chili powder and ground coriander in chicken vindaloo.

Can I make paneer tikka without skewers?

Yes. Spread the marinated paneer and vegetables in a single layer on a lined sheet pan with space between pieces. The flavor is the same, and you still get browning from the dry oven heat. Skewers are mainly useful for presentation and for turning multiple pieces at once, but they are not required.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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