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  • Writer's pictureKomal Soni

Farali Paneer Tikka


  • 750 grams paneer, cut in thick cubes

  • 3 green capsicum, cut in squares

  • 3 tomatoes, cut in square and pulp removed

  • 1/2 cup oil

  • Salt to taste

  • 1 teaspoon black salt

  • 1 tablespoon chili powder

  • 1 teaspoon turmeric powder

  • 1 tablespoon cumin coriander powder

  • 1 teaspoon garam masala (optional)

  • 1 tablespoon ginger paste

  • 1 tablespoon green chili paste

  • 3 tablespoons coriander, chopped

  • 2 tablespoon farali chapati flour

  • 1 cup mint sauce (recipe on my website)


  • In a nonstick pan, heat oil on a medium flame.

  • Now add in ginger paste, green chili paste and sauté for few seconds.

  • Meanwhile in a small bowl, mix salt, black salt, chili powder, turmeric powder, cumin- coriander powder and garam masala.

  • Add masala mix into it and sauté for a minute making sure it doesn’t burn.

  • Now add capsicum, mix and cook for another 1 minute.

  • Add paneer and tomato, mix until well combined.

  • Turn off the heat.

  • Now in a bowl, mix farali flour with mint chutney and mix well.

  • Add this to paneer mix.

  • Marinate for 30-40 minutes in the fridge.

  • Now after removing marinated paneer mix from the fridge, take a skewer and arrange paneer, capsicum and tomato on a skewer, alternating with each other.

  • Similarly make all the skewers.

  • Heat the grill and apply some oil so tikka doesn’t stick to it.

  • Put skewers on the grill and grill on all the sides.


  • If you dont have grill you can put the skewers directly on the gas flame until it’s slightly burnt. (I personally love the burnt taste.)

  • You can also preheat the oven on 200 degrees C for at least 15 minutes and bake the tikka in there.

  • If you like squeeze some fresh lemon juice on paneer tikka before serving.

  • If you dont have farali flour, you can totally skip it.

  • You can eat paneer tikka with my mint chutney and red bullet chili chutney. (Both the recipes are there on my website under the category, side dish)

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