Paneer Tikka No onion No Garlic ️ Very Easy Recipe
Paneer Tikka 👀 No onion No Garlic✨️🌸 Very Easy Recipe 👌 is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Vaishnava Vibes on YouTube.
Prep: 1 hr 5 min | Cook: 10 min | Total: 1 hr 30 min
Cost: $24.31 total, $6.08 per serving
Ingredients
- 2 cups Plain Full-Fat Yogurt (for making hung curd, strained through cheesecloth)
- 2 tablespoons Gram Flour (Besan) (roasted in ghee until golden brown)
- 4 tablespoons Ghee (2 tbsp for roasting besan, 2 tbsp for grilling)
- 0.25 teaspoon Turmeric Powder (adds color and earthiness)
- 0.25 teaspoon Ajwain (Carom Seeds) (helps digestion and adds subtle flavor)
- 0.25 teaspoon Garam Masala (home ground) (traditional Indian spice blend)
- 0.25 teaspoon Kashmiri Red Chili Powder (mild heat, bright red color)
- 1 teaspoon Ginger Paste (freshly grated or store‑bought)
- 1 teaspoon Green Chili Paste (adjust to heat preference)
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 250 grams Paneer (Indian Cottage Cheese) (cut into 1‑inch cubes; firm paneer works best)
- 1 medium Capsicum (Bell Pepper) (any color, cut into 1‑inch squares)
- 1 medium Tomato (cut into wedges)
- 4 leaves Fresh Basil Leaves (for garnish)
- 8 pieces Metal or Bamboo Skewers (for threading vegetables and paneer)
Instructions
Prepare Hung Curd
Place a fine mesh sieve over a bowl, line it with cheesecloth, pour the plain yogurt into the cloth and let it drain for about 30 minutes until most of the whey drips out, forming thick hung curd.
Time: PT30M
Chop Vegetables
Wash and cut the capsicum into 1‑inch squares, the tomato into wedges, and set aside. Keep the pieces roughly the same size for even cooking.
Time: PT10M
Roast Besan
Heat 2 Tbsp ghee in a non‑stick pan over medium flame. Add 2 Tbsp besan and stir continuously until it turns golden brown and releases a nutty aroma, about 5 minutes. Sprinkle ¼ tsp turmeric and mix well.
Time: PT5M
Temperature: medium flame
Make the Marinade
Transfer the hung curd to a mixing bowl, add the roasted besan mixture, ¼ tsp ajwain, ¼ tsp garam masala, ¼ tsp Kashmiri red chili powder, ginger paste, green chili paste, salt, and crushed kasuri methi. Using both hands, mash and mix until a smooth, uniformly colored paste forms.
Time: PT5M
Marinate Paneer and Veggies
Add the chopped capsicum and tomato to the marinade first, toss gently, then add paneer cubes and lightly fold so the paneer does not break. Cover the bowl and let it rest for 15 minutes.
Time: PT15M
Thread onto Skewers
Take a skewer and alternate pieces: start with a tomato wedge, then a paneer cube, then a capsicum square, and repeat until the skewer is filled, leaving a small gap at each end for handling.
Time: PT5M
Grill the Skewers
Heat a non‑stick tawa on high flame, add a drizzle of ghee, and place 4 skewers at a time. Cook each side for about 1‑2 minutes, turning frequently, until the edges are slightly charred and the paneer is golden. Total grilling time about 10 minutes.
Time: PT10M
Temperature: high flame
Garnish and Serve
Arrange the grilled skewers on a serving plate, place a fresh basil leaf on top of each, and serve hot with chutney or lemon wedges.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 8 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free, Nut‑Free
Allergens: Milk
Ingredient Substitutions
- Instead of Plain Full-Fat Yogurt: Greek yogurt (full-fat)
- Instead of Gram Flour (Besan): chickpea flour
- Instead of Ghee: clarified butter, unsalted butter
- Instead of Turmeric Powder: saffron (for color)
- Instead of Ajwain (Carom Seeds): cumin seeds (less pungent)
- Instead of Garam Masala (home ground): store‑bought garam masala
- Instead of Kashmiri Red Chili Powder: paprika + a pinch cayenne
- Instead of Ginger Paste: fresh grated ginger
- Instead of Green Chili Paste: finely chopped green chilies
- Instead of Salt: sea salt
- Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek leaves (fresh)
- Instead of Paneer (Indian Cottage Cheese): firm tofu (for vegan)
- Instead of Capsicum (Bell Pepper): green papaya chunks
- Instead of Tomato: tamarind pulp for tanginess
- Instead of Fresh Basil Leaves: coriander leaves
- Instead of Metal or Bamboo Skewers: toothpicks (for small bites)
Equipment Needed
- Fine Mesh Sieve
- Cheesecloth
- Mixing Bowl
- Non‑Stick Pan
- Flat Tawa (Griddle)
- Spatula or Tongs
- Skewers (metal or bamboo)
- Stove (gas or electric)
- Plate for serving
Critical Steps — Do Not Skip
- Draining the yogurt to achieve proper hung curd consistency
- Roasting besan until golden without burning
- Gentle handling of paneer during mixing to prevent breakage
- High‑heat grilling with constant turning to achieve char without overcooking
Chef Tips from the Video
- Use firm, store‑bought paneer or press homemade paneer for at least 30 minutes before cubing.
- For a smoky flavor, finish the tikka on a charcoal grill or add a drop of liquid smoke to the marinade.
- Serve with mint‑coriander chutney and lemon wedges for authentic accompaniment.
Troubleshooting
Paneer cubes break during mixing.
Handle the paneer gently; add the paneer last and fold just until coated.
Marinade is too watery.
Ensure the yogurt is well‑drained; if still thin, add a little extra roasted besan.
Tikka is not charred enough.
Increase the flame to high and turn more frequently; a thin layer of ghee helps achieve a quick char.
Storage
Refrigerator: Store leftover tikka in an airtight container for up to 2 days.
Freezer: Not recommended; texture of paneer changes when frozen.
Room temperature: Best served immediately; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare hung curd a day ahead and keep refrigerated.
- Marinate the paneer and vegetables up to 4 hours for deeper flavor.
- Pre‑heat the tawa before grilling to reduce cooking time.
Frequently Asked Questions
What is the cultural significance and history of No Onion No Garlic Paneer Tikka in sattvic Indian cuisine?
Paneer tikka is a popular North Indian vegetarian appetizer, often served at festivals and gatherings. The "no onion no garlic" version aligns with sattvic dietary principles followed by many Vaishnavas, emphasizing purity and spiritual upliftment while still delivering rich flavor.
What are the traditional regional variations of paneer tikka in Indian cuisine?
In Punjab, paneer tikka is marinated with yogurt, garam masala, and sometimes mustard oil. In Gujarat, a sweeter version uses a touch of sugar and fenugreek leaves. The Vaishnava version omits onion and garlic, focusing on milder spices and kasuri methi for aroma.
How is No Onion No Garlic Paneer Tikka traditionally served in Vaishnava households?
It is typically served hot on a platter, garnished with fresh basil or coriander leaves, accompanied by lemon wedges and a side of mint‑coriander chutney. It is offered as "bhog" to deities before being shared with family.
During which occasions is No Onion No Garlic Paneer Tikka traditionally prepared in Indian culture?
Paneer tikka is a favorite for festivals like Janmashtami, Diwali, and Navratri, as well as for weekend gatherings and temple prasadam because it is vegetarian and easy to eat as finger food.
What makes No Onion No Garlic Paneer Tikka special in Indian vegetarian cuisine?
The combination of hung curd and roasted besan creates a velvety coating that locks moisture, while the omission of onion and garlic keeps the dish sattvic. The bright red hue from Kashmiri chili and the aromatic kasuri methi give it a distinctive flavor profile.
What are the most common mistakes to avoid when making No Onion No Garlic Paneer Tikka?
Common errors include over‑roasting the besan (which turns bitter), not draining the yogurt enough (resulting in a runny marinade), and over‑mixing the paneer which causes it to crumble. Also, grilling on too low heat prevents the characteristic char.
Why does this No Onion No Garlic Paneer Tikka recipe use roasted besan instead of plain flour?
Roasted besan adds a nutty depth and helps the yogurt‑based marinade thicken, giving the tikka a firm crust that stays attached during high‑heat grilling, something plain wheat flour would not achieve.
Can I make No Onion No Garlic Paneer Tikka ahead of time and how should I store it?
Yes. You can prepare the hung curd and the marinated paneer‑vegetable mixture up to 4 hours in advance, keeping it refrigerated in an airtight container. After grilling, leftovers can be stored in the fridge for 2 days and reheated gently on a skillet.
What texture and appearance should I look for when grilling No Onion No Garlic Paneer Tikka?
The paneer should be golden‑brown with a slight char on the edges, while the capsicum and tomato should be tender yet retain a bite. The exterior should have a glossy sheen from the ghee and a deep reddish color from the spices.
How do I know when No Onion No Garlic Paneer Tikka is done cooking?
When the paneer cubes turn golden and develop a crisp outer layer, and the vegetables show grill marks and are slightly softened, the tikka is done. A quick taste will confirm the interior is hot and the spices are balanced.
What does the YouTube channel Vaishnava Vibes specialize in?
The YouTube channel Vaishnava Vibes focuses on sattvic, vegetarian Indian cooking, devotional cooking tutorials, and recipes that align with Vaishnavite dietary guidelines, often emphasizing no onion, no garlic preparations.
How does the YouTube channel Vaishnava Vibes' approach to Indian cooking differ from other Indian cooking channels?
Vaishnava Vibes prioritizes spiritual and dietary purity, avoiding onion and garlic, and often incorporates devotional chants and explanations of the cultural significance of dishes, whereas many other Indian channels use a broader range of ingredients and focus primarily on taste.
Last updated: September 6, 2026
