Food
Paneer Tikka
Chef Jasjit Kaur Darpan, 09 Apr, 2026
Ingredients:
1 cup yogurt (3.2 % or higher fat content)
2 tablespoons each ginger & garlic paste
1 tablespoon Kasoori methi
2 tablespoons mustard oil
1 tablespoon deggi mirch
Black salt to taste
1/2 teaspoon carom seeds
2 tablespoons roasted gram flour (besan)
2 tablespoons whipping cream
Ghee for basting
Directions:
1. Add yogurt, whipping cream, ginger garlic paste, Kasuri methi, mustard oil, and deggi mirch in a bowl and mix well.
2. Add black salt, roasted gram flour, and carom seeds and mix well.
3. Add cubes of malai paneer and let it marinate for 30 minutes.
4. Use skewers to cook, on the grill or on the barbecue.
5. Baste with ghee.
6. Serve with sliced onions and chutneys.
* Note: This marinade can be used for any type of Paneer Tikka. You can also use any other oil/ghee.
MORE Food ARTICLES
With over 15 years of experience in the food industry and over 10 years as executive and corporate chef across India and the USA, chef Ranveer has been recognized for his contribution to various cuisines by institutions such as The American Institute of Wine & Food (AIWF), Academy for International Culinary Art's (AICA) and James Beard House
When I was younger my grandma would bring me a Fudgsicle when she would pick me up from school during the summer.
In the galette version, the pie crust is filled with a frangipane-like filling using the ingredients typically found in ghughra.
My version doesn’t have much sugar, so feel free to increase or decrease the amount of sugar to your liking.
It wasn’t until Vasavada was an adult living in San Francisco that she realized how much she missed the Indian sweets of her childhood.
Most of the sweetness comes from the berries, so feel free to play with the amount of sweetened condensed milk so that the sweetness level is to your liking.
