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Paneer Tikka

By Executive Sous Chef Ramit Kohli


  • The veggies and paneer: 
  • Chop the paneer in square shaped cubes 
  • The veggies also should be chopped in square shapes. Keep the chopped veggies and paneer aside 

The marinade: 

  • In a large bowl, take the curd and whisk it till it becomes smooth 
  • Add ginger garlic paste and all the spice powders plus ajwain, including black salt
  • Mix the spice powders with the curd
  • You could also add oil at this stage if you do not want to brush the paneertikka with oil later
  • Add the veggies and paneer to the marinade
  • Marinate for at least 2 hours or more in the refrigerator 
  • Remove after 2 hours and bring the marinated paneer and veggies at room temperature 
  • Skewer the veggies and paneer alternately on skewers or tooth picks 
  • Preheat the oven for 3 minutes at 180 degree Celsius 
  • On a rack or a plate arrange the paneer skewers. Brush some oil on the veggies and paneer 
  • Bake the paneertikka for 20¬25 minutes at 180 degree Celsius 
  • After 10 remove the skewers, and turn the skewers. Brush some more oil 
  • Keep again in the oven and bake for a further 10-15 more 
  • Arrange the paneertikka on a plate. Sprinkle some chaat masala on paneer tikka


  • Paneer or cottage cheese - 250 grams 
  • Red bell pepper - 1 large  
  • Yellow bell pepper - 1 large  
  • Green bell pepper - 1 large  
  • Onion - 1 medium sized 

For the marinade: 

  • Hung curd or thick curd - 200 grams
  • Ginger-garlic paste or crushed ginger¬-garlic - 1 tablespoon
  • Ajwain (carom seeds) - 1 teaspoon
  • Kashmiri red chili powder - 1 to 2 teaspoons
  • Turmeric powder (haldi) - ½ teaspoon
  • Jeera powder (cumin seeds powder) - 1 teaspoon
  • Dhania powder (coriander powder) - 1 teaspoon 
  • Garam masala powder - ½ teaspoon
  • Dry mango powder (amchur powder) - 1 teaspoon
  • Chaat masala - 1 teaspoon
  • Black pepper powder - ½ teaspoon
  • Optional juice of half lemon 
  • Oil or ghee or butter for brushing - 1 to 2 tablespoon
  • Rock salt or black salt, as required