My Sil stole credit for my cooking, until she had to cook herself
My SIL stole credit for my cooking, until she had to cook herself! is a easy Indian recipe that serves 4. 350 calories per serving. Recipe by Doorbar Animation on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $11.80 total, $2.95 per serving
Ingredients
- 400 g Paneer (cut into 1‑inch cubes)
- 150 g Plain Yogurt (full‑fat, at room temperature)
- 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 1 tsp Red Chili Powder (adjust to taste)
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala
- 1 tbsp Lemon Juice (freshly squeezed)
- 2 tbsp Oil (vegetable or mustard oil)
- to taste Salt
- 500 g Tomatoes (roughly chopped)
- 1 Onion (finely chopped)
- 2 Garlic Cloves (minced)
- 500 ml Vegetable Stock (store‑bought or homemade)
- ¼ tsp Black Pepper (freshly ground)
- 2 tbsp Fresh Coriander (chopped, for garnish)
Instructions
Prepare the Marinade
In a mixing bowl combine yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, lemon juice, oil, and salt. Whisk until smooth.
Time: PT5M
Marinate the Paneer
Add paneer cubes to the yogurt mixture, toss gently to coat, and let sit for at least 10 minutes (or up to 2 hours in the fridge for deeper flavor).
Time: PT10M
Skewer the Paneer
Thread the marinated paneer cubes onto skewers, leaving a small gap between pieces for even cooking.
Time: PT3M
Grill the Paneer Tikka
Preheat a grill pan over medium‑high heat. Lightly brush the pan with oil and place the skewers. Grill 2‑3 minutes per side until charred edges appear.
Time: PT7M
Temperature: Medium‑high heat
Prepare the Tomato Soup Base
In a saucepan, heat 1 tbsp oil over medium heat. Add chopped onion and sauté until translucent (≈3 minutes). Add minced garlic and sauté another minute.
Time: PT5M
Temperature: Medium
Cook the Tomatoes
Add chopped tomatoes to the saucepan, cook until they break down and oil separates (≈5 minutes).
Time: PT5M
Temperature: Medium
Blend the Soup
Transfer the cooked tomato‑onion mixture to a blender, add vegetable stock, and blend until smooth. Return to the saucepan.
Time: PT3M
Simmer and Season
Bring the soup to a gentle boil, then reduce to a simmer for 5 minutes. Add salt, black pepper, and adjust seasoning as needed.
Time: PT5M
Temperature: Low simmer
Plate and Serve
Ladle soup into bowls, garnish with chopped coriander, and serve the hot paneer tikka skewers on the side with lemon wedges.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Paneer: Firm tofu
- Instead of Plain Yogurt: Greek yogurt
- Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic
- Instead of Red Chili Powder: Paprika
- Instead of Lemon Juice: Lime juice
- Instead of Oil: Ghee
- Instead of Tomatoes: Canned crushed tomatoes
- Instead of Vegetable Stock: Water + bouillon cube
- Instead of Fresh Coriander: Parsley
Equipment Needed
- Mixing Bowl
- Skewers
- Grill Pan or Grill
- Saucepan
- Blender (optional)
- Spatula
- Knife
Critical Steps — Do Not Skip
- Marinating the paneer thoroughly
- Grilling paneer without overcooking
- Achieving a smooth, well‑seasoned tomato soup base
Chef Tips from the Video
- Use full‑fat yogurt for a richer tikka coating.
- Add a pinch of smoked paprika to the soup for subtle smokiness that complements the grilled paneer.
- Serve with toasted naan or crisp papad for added texture.
Troubleshooting
Paneer becomes dry and rubbery.
Do not over‑grill; cook just until char marks appear. Keep the marination time short (10‑30 min) if using high heat.
Soup tastes bland.
Adjust salt and add a pinch of sugar or a splash of lemon juice. Simmer longer to concentrate flavors.
Soup is too thick.
Add extra vegetable stock or water until desired consistency is reached.
Storage
Refrigerator: Store paneer tikka and soup separately in airtight containers for up to 3 days.
Freezer: Paneer tikka can be frozen for up to 1 month; thaw before reheating. Soup freezes well for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate paneer up to 24 hours in advance for deeper flavor.
- Soup can be prepared a day ahead; reheat gently on the stove.
- Skewers can be assembled ahead and refrigerated uncovered.
Frequently Asked Questions
What is the cultural significance and history of Paneer Tikka in Indian cuisine?
Paneer Tikka originates from North Indian Punjabi cuisine, where marinated cottage cheese is grilled over charcoal. It became popular as a vegetarian alternative to meat kebabs and is now a staple at street food stalls and festive gatherings across India.
What are the traditional regional variations of Tomato Soup in Indian cuisine?
In many Indian households, tomato soup is flavored with spices like cumin, ginger, and garam masala, differing from Western versions that rely on cream. Some regions add lentils or coconut milk for extra richness.
How is Paneer Tikka traditionally served in North India?
Paneer Tikka is usually served hot off the grill with lemon wedges, green chutney, and sprinkled with chaat masala. It is enjoyed as an appetizer, snack, or part of a larger meal alongside flatbreads.
What occasions or celebrations is Paneer Tikka traditionally associated with in Indian culture?
Paneer Tikka is a popular dish at festivals like Diwali, Holi, and regional fairs, as well as at family gatherings and tea‑time gatherings because it is quick to prepare and crowd‑pleasing.
What other Indian dishes pair well with Paneer Tikka and Tomato Soup?
Pair them with buttery naan, garlic roti, or a crisp cucumber raita. For a fuller meal, serve alongside dal makhani or a simple vegetable pulao.
What are the most common mistakes to avoid when making Paneer Tikka at home?
Common errors include over‑marinating (which makes the paneer mushy), grilling on too high heat (causing the exterior to burn before the interior warms), and using low‑fat yogurt that can separate.
Why does this Paneer Tikka recipe use yogurt instead of cream for the marinade?
Yogurt provides tanginess and tenderizes the paneer while keeping the dish lighter. It also helps the spices adhere better and creates the characteristic slightly charred surface when grilled.
Can I make Paneer Tikka ahead of time and how should I store it?
Yes, you can marinate the paneer up to 24 hours and grill it a few hours before serving. Store the cooked tikka in an airtight container in the refrigerator and reheat gently on a skillet or under a broiler.
What texture and appearance should I look for when grilling Paneer Tikka?
The paneer should have golden‑brown char lines on the surface while remaining soft and slightly springy inside. The edges may show a light crispness but should not be burnt.
How do I know when the Tomato Soup is done cooking?
The soup is ready when the tomatoes have fully broken down, the oil separates from the mixture, and a gentle simmer for 5 minutes has melded the flavors. Taste for seasoning before serving.
What does the YouTube channel Doorbar Animation specialize in?
The YouTube channel Doorbar Animation focuses on animated storytelling that often incorporates everyday household scenarios, including humorous cooking moments, to engage viewers with relatable content.
How does the YouTube channel Doorbar Animation's approach to Indian cooking differ from other cooking channels?
Doorbar Animation blends animation with live‑action cooking, using comedic dialogue and exaggerated characters rather than straightforward instructional videos, offering a unique entertainment‑first perspective on Indian recipes.
Last updated: September 6, 2026
