Indian Prepare Paneer Zafrani Tikka With These Easy Steps
Paneer Zafrani Tikka brings warmth to the table, adds a festive touch to any gathering, and is always a crowd-pleaser.
(By: Dukkhu Tharu)
Paneer Zafrani Tikka is one such dish, a beautiful blend of Mughlai elegance and soulful Indian comfort. "Zafrani" means saffron-infused, and that delicate thread of saffron is at the heart of this recipe. It gives the paneer its golden glow and unmistakable aroma that tells you something special is about to be served.
The creaminess of Greek yoghurt and double cream creates a rich base for the marinade, while gram flour adds a nutty undertone. The heat from green chillies, the freshness of ginger and garlic, and the warmth of cardamom come together in this dish while a touch of dry mango powder and a squeeze of lemon at the end brings everything to life. It is not overpowering — just balanced, flavourful, and satisfying.
Traditionally, this would go into a tandoor, but it can also be cooked in home oven without losing its essence. It is perfect as a starter but often serve it with a light salad or naan to make a complete meal.
Paneer Zafrani Tikka is not just a dish, it is an experience. It brings warmth to the table, adds a festive touch to any gathering, and is always a crowd-pleaser. If you’re looking to cook something with depth, comfort, and a hint of indulgence, this one never disappoints.
Dukkhu Tharu is Chef de Partie at Deltin Suites, Goa
Ingredients
- 2 Piece Strands Saffron
- 2 Teaspoon Milk
- 1 Piece Medium Ginger
- 5 Piece Garlic Cloves
- 5 Teaspoon Vegetable Oil
- 2 Teaspoon Ground Turmeric
- 3 Tablespoon Gram Flour
- 2 Piece Chillies, (finely chopped)
- 4 Tablespoon Greek yoghurt
- 50 Milliliter Double Cream
- 4 Teaspoon Ground Green Cardamom
- 400 Gram Paneer, cubed
- 3 Teaspoon Ground White Pepper
- 4 Tablespoon Ground Turmeric
- 2 Teaspoon Salt
- 4 Teaspoon Mango Powder
- 2 Teaspoon Black Salt
- 2 Tablespoon Lemon Juice (to serve)
Cooking Instructions
Soak the saffron in the milk and set aside.
Peel the ginger and garlic and blend into a fine paste.
Heat the oil in a pan, add the turmeric and gram flour and cook for 5 minutes, stirring continuously.
Combine the ginger garlic and gram flour pastes with the yoghurt, double cream, cardamom, milk and saffron.
Season well and use the mixture to coat the paneer.
Place the paneer on a greased baking tray and refrigerate for 30 minutes.
Preheat the oven to 200°C then bake the paneer for 10 minutes.
Serve hot sprinkled with dry mango powder, black salt, lemon juice and salad.
Summary
Prepare Paneer Zafrani Tikka With These Easy Steps
Paneer Zafrani Tikka brings warmth to the table, adds a festive touch to any gathering, and is always a crowd-pleaser.
Ingredients
- 2 Piece Strands Saffron
- 2 Teaspoon Milk
- 1 Piece Medium Ginger
- 5 Piece Garlic Cloves
- 5 Teaspoon Vegetable Oil
- 2 Teaspoon Ground Turmeric
- 3 Tablespoon Gram Flour
- 2 Piece Chillies, (finely chopped)
- 4 Tablespoon Greek yoghurt
- 50 Milliliter Double Cream
- 4 Teaspoon Ground Green Cardamom
- 400 Gram Paneer, cubed
- 3 Teaspoon Ground White Pepper
- 4 Tablespoon Ground Turmeric
- 2 Teaspoon Salt
- 4 Teaspoon Mango Powder
- 2 Teaspoon Black Salt
- 2 Tablespoon Lemon Juice (to serve)
Main Procedure
Soak the saffron in the milk and set aside.
Peel the ginger and garlic and blend into a fine paste.
Heat the oil in a pan, add the turmeric and gram flour and cook for 5 minutes, stirring continuously.
Combine the ginger garlic and gram flour pastes with the yoghurt, double cream, cardamom, milk and saffron.
Season well and use the mixture to coat the paneer.
Place the paneer on a greased baking tray and refrigerate for 30 minutes.
Preheat the oven to 200°C then bake the paneer for 10 minutes.
Serve hot sprinkled with dry mango powder, black salt, lemon juice and salad.
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