How to make Paneer Dum Tikka | Paneer Dum Tikka recipes | Step-by-Step Paneer Dum Tikka recipe

4.5/5 - (10 votes)

Paneer Dum Tikka is an upgraded version of paneer tikka. Cooking them as a dum gives paneer a nice flavor as the aroma from the spices is incorporated into the paneer cubes and veggies and also the paneer will still be soft which is not the case when we make paneer tikka. If you are bored of eating paneer tikka, then do try this and will never forget its taste. You need to try to really understand what I mean.

After having tried many ways of dressing up this simple cottage cheese, I came out with this version of paneer dum tikka. In this recipe, paneer, onion, and capsicum are marinated with the green masala paste, yogurt, and spices then made into parcels and cooked in an air-fryer. You may also make them in grill, oven, or griddle pan.

It’s a perfect starter for the weekend get-together, barbeque, or dinner parties. You can marinate them in advance and just grill them right before serving. These paneer parcels are fresh and fragrant from all the herbs, tangy, and spicy all at the same time. I would definitely recommend everyone to make this and I am pretty much sure you definitely gonna make this again!

Do try other Paneer recipes :

Preparation Time: 5mins+Marination time ∏ Cooking Time: 15mins ∏ Servings: 3-4 person

Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Paneer Dum Tikka:

Step1: Cut the paneer into 2-inch pieces then using toothpick or skewer prick 5-6 holes into the cubes.

Step2: In a blender/grinder add fresh coriander, mint leaves, ginger, garlic, chili, lemon juice, and salt. Process the ingredients until they are smooth. Try not to add water. Start with the pulse mode, then grind it into a smooth paste.

Step3: Transfer the coriander-mint mixture to a medium-size bowl and add chat masala, garam masala, Kasuri methi, red chili powder, and thick curd (yogurt). (If you do not have thick curd at home. Then take the normal curd and put it in a strainer and let it sit for 30 min, the access water will separate leaving behind the thick curd.)

Step4: Add mustard oil. Mix it well. Taste it and adjust the seasonings to your preference.

Step5: Add the paneer cubes to the marinade. Use your hands to make sure the coriander-mint mixture coats the pieces well from all the sides.

Step6: Take the paneer cubes and keep it in a air-tight container and refrigerate the paneer for 1 hour or upto 4 hours.

Step7: In the same bowl add onion and capsicum and coat them well with the marinade. Cover the bowl and refrigerate them with the paneer for 1 hour or up to 4 hours.

Step8: While the paneer and veggies are marinating, prepare 4 sheets of aluminum foil by cutting out round circles about 8 inches(20cm) in diameter.

Step9: Preheat the Air-fryer at 400Deg F for 5 minutes. Lay the foil sheets flat. In the center of each, place 4-5 paneer, onion and capsicum cubes.

Step10: Add butter on top of each serving and bring the edges of the foil together to form a parcel. Tie it up with baking twine or aluminum foil strip. (I have cut a strip of aluminum foil and folded it to form a string then used to tie the parcels)

Step11: Once the parcels are ready, place them in the air-fryer basket and cook at 400Deg F for 10-12 minutes. Check them once at the 12-minute mark-ideally the bottom should be little charred but the paneer should be soft and there should be no raw smell from onion and coriander-mint marinade. Alternatively, you may cook them on a grill or griddle pan over high heat for 12-15 minutes.

Step12: Since I like more charred so I opened the twine and let it cook for additional 3-4 mins at 400Deg F. At this point, I have also added some green chilies which is totally optional.

Step13: Once done, take them out on a serving plate. Sprinkle some additional chaat masala and few drop of lemon juice over the paneer and veggies. Serve with coriander chutney or any spicy dip of your choice.

Tips:

Use thick curd (or yogurt) for this recipe, otherwise, the marinade will turn watery.
Adjust spices as per your taste.
Opening parcels after 12 mins and cooking for additional minutes are totally optional. But cooking it for extra 3-4 minutes will give a nice charred flavor.
This is an incredibly versatile recipe. You can swap paneer with tofu, mushroom, or even chicken and treat yourself and your guests with this delightful surprise.
You may add veggies of your choice like green capsicum, red capsicum, yellow capsicum, mushroom etc.
I will recommend using mustard oil as it will give a nice nutty flavor to this dish.