No Onion Garlic Paneer Tikka Recipe

No Onion Garlic Paneer Tikka is a flavorful and aromatic appetizer where cubes of paneer are marinated in a blend of yogurt, cream, and traditional Indian spices, without the use of onion or garlic. The marinade relies on ginger, green chilies, and herbs like cilantro and mint for freshness, while spices such as cumin, coriander, and chaat masala provide depth. Grilled or baked until lightly charred, the tikka is soft on the inside and slightly smoky on the outside. Ideal for those with dietary restrictions or who prefer a lighter, yet equally delicious, version of the classic dish

For Paneer Tikka Ingredients

2 Tablespoon ghee

1/4 Cup besan

500 Gram paneer (cubed)

1 Tablespoon mustard oil

Powdered Spices

1 Tablespoon Kashmiri red chili powder

1 Tablespoon jeera powder

1 Tablespoon coriander powder

1/2 Tablespoon black salt

1 Tablespoon amchur powder

1 Tablespoon garam masala

1 Tablespoon kasuri methi

Salt and black pepper to taste

1/2 Cup hung curd/thick

1/2 Cup capsicum (diced)

1/2 Cup tomatoes (diced and deseeded)

Live charcoal + ghee

Step:1

For roasted besan , set a pan on medium hear , add ghee and besan , keep stirring and cook the besan until its aromatic and the colour changes , transfer in a bowl and allow to cool down . Keep aside to be used in marination

Step:2

For marinating , take a mixing bowl , add mustard oil and Kashmiri red chili powder , mix well to bleed the natural red colour , further add the remaining powdered spices , prepared roasted besan , hung curd , salt and black pepper powder to taste , mix well further add tomatoes and capsicum and paneer cubes , mix and marinate well but gently without breaking the paneer cubes

Step:3

Smoke the marinated paneer , by placing a live charcoal and pouring few drops over it , keep it covered for at least 4-5 minutes to impart smoke flavour in it . Now , skew the paneer , tomatoes and capsicum over a skewer , after skewing , keep the extra marinade aside to be used later in gravy

Step:4

Cook and char the paneer on open flame , further , apply some melted butter over the charred paneer and cook them again briefly on open fire , you can also choose to grill them on pan by skewering it in either bamboo skewers or steel skewers . At this stage you can serve this as a starter along with some mint coriander chutney , we will make tikka masala so keep it aside to be used later in the gravy

For Gravy Ingredients

1 Tablespoon jeera

6-7 Medium size tomatoes (diced)

3-4 NOS green chilies

A handful coriander stems

6-7 NOS Whole Kashmiri red chilies

4-5 NOS cashew nuts

Salt to taste

100 ml hot water

For Gravy

1 Tablespoon oil + 1 tablespoon butter

1 Tablespoon jeera

2 NOS bay leaf

1/2 Cup tomatoes (chopped)

1 Tablespoon Kashmiri red chili powder

1/2 Tablespoon turmeric powder

1 Tablespoon jeera powder

1 Tablespoon coriander powder

A pinch salt

Reserved tikka marinade

Paneer tikka

1/2 Tablespoon garam masala

1 Tablespoon kasuri methi

1 Tablespoon sugar

2 Tablespoon fresh cream

As needed coriander (chopped)

Step:1

For making the tomato puree that’ll be the base , set a wok on medium heat , add oil and the remaining ingredients of the tomato puree in the wok and cook them on high flame for 2-3 minutes

Step:2

Further , add hot water , cover and cook for 10-15 minutes on medium flame while stirring in regular interval , once the tomatoes are mushy , switch off the flame and cool down to room temperature . Transfer the cooled mixture in grinding jar and grind to a fine puree . Keep the puree aside o be used later in the gravy

Step:3

For the making the gravy , set a wok on medium heat , add oil and butter , further add the jeera and let jeera crackle , further add the bay leaves and chopped tomatoes , stir and cook for 2-3 minutes . Now lower the flame and add the powdered spices , add littler water to avoid the burning of the spices , stir and cook on medium flame until the oil separates

Step:4

Now add the prepared tomato puree and the reserved marinade , mix well and cook for 8-10 minutes on medium high flame . Now add the paneer tikka to the gravy and mix gently . You can adjust the consistency of the gravy by adding hot water . Check for the seasoning and adjust the salt accordingly

Step:5

Add , garam masala a pinch , kasuri methi , sugar and some fresh cream , mix gently . Finish with freshly chopped coriander leaves and stir once . No onion garlic paneer tikka masala is ready , serve hot with butter naan or any Indian bread of your choice

No Onion Garlic Paneer Tikka Recipe