Zaitooni Paneer Tikka

By Executive Chef Selvaraju Ramasamy


  • Mix the green olives, chillies, ginger, cheese, cashew nut paste and about a tablespoon of crumbled paneer together.
  • Adjust the seasoning and mix in the green cardamom, mace powder.
  • Cut the paneer into desired shape. Make a pocket in the paneer and stuff the above mixture.
  • Mix together the curd, white pepper, lemon juice and salt.
  • Dip the stuffed paneer in this marinade and soak overnight.
  • You may cook the kebabs in a tandoor if available or an oven. If using oven, finish the kebabs on a tawa to give the golden color.
  • Heat up a pan, put oil and chana dal and urad dal. Sauté them till brown, add mint and coriander. Again, sauté. Then add grated coconut, cook and then grind with tamarind pulp.
  • Serve with mint chutney.


  • Paneer – 500 gms
  • Green Chillies – minced 2 nos
  • Ginger – minced 2 teaspoon
  • Green Olives – roughly chopped 2 tablespoons
  • Hung curd – 100 gms
  • Cashew nut paste – 2 tablespoon
  • Grated Cheese – 100 gms
  • Green cardamom powder – to taste
  • Mace powder – to taste
  • Crushed black pepper and salt – to taste
  • White pepper powder – to taste

Mint Chutney

  • Mint-100gms
  • Coriander -100gms
  • Ginger-15gms
  • Green chille-20gms
  • Coconut-100gms
  • Urad dal-30gms
  • Chana dal-30gms
  • Tamarind pulp-25to30gms