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Paneer Tikka

Paneer Tikka



  • TIME:

    1-2 hours including marination time


  • 400g paneer, cut into large 4cm squared pieces
  • ½ medium-sized onion, cut into paysanne pieces
  • 4 green finger chillies, made into a paste
  • 1 heaped tbsp ginger/garlic paste
  • 50g red pepper, cut into paysanne pieces
  • 50g yellow pepper, cut into paysanne pieces
  • 50g green pepper, cut into paysanne pieces
  • 150g Greek yoghurt
  • 6 tsp deep orange food colouring
  • 1 tsp salt or to taste
  • 2 tbsp chopped fresh coriander, for garnish (optional)
  • Pomegranate pearls, for garnish (optional)


  • 1 heaped tbsp crushed dried fenugreek leaves
  • 1 tsp red chilli powder
  • ¾ coriander powder


  • In a mixing bowl, whisk together the yoghurt, food colouring, ginger/garlic paste, green chilli paste, salt, red chilli powder, dried fenugreek leaves and coriander powder. Combine the marinade thoroughly
  • Add the paneer squares to the marinade together with the onion and pepper paysanne pieces. Using your hands, coat the paneer and vegetables with the marinade so that all pieces are evenly coated
  • Cover the bowl and leave to marinate in the refrigerator for about 1-2 hours, or ideally overnight
  • Lay the paneer and onion pieces onto a baking tray, or alternatively skewer the paneer and vegetables mixture onto bamboo skewers
  • Cook in the oven for 15 minutes at 180ºC. Do not overcook as the paneer will become rubbery
  • Garnish with fresh chopped coriander and pomegranate pearls (or as desired) and serve
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.