How to make Paneer Tikka Kali Mirch -

Paneer Tikka Kali Mirch is a phenomenal starter which not only tastes delicious but is quite easy to make

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Black peppercorns (काली मिर्च)

Cuisine : Indian

Course : Snacks and Starters

Paneer Tikka Kali Mirch

Paneer Tikka Kali Mirch Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-1.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Paneer Tikka Kali Mirch Recipe

  • Cottage cheese (paneer) , cut into 1 inch cubes 500 grams

  • Black peppercorns 1/2 teaspoon

  • Oil 1 tbsp + to grease

  • Onions , sliced 1 cup

  • Ginger 1 inch

  • Garlic 4-5 cloves

  • Green chillies 2

  • Hung yogurt 1/2 cup

  • Garam masala powder 1/2 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Cornflour 1 tablespoon

  • Salt to taste

  • Fresh cream 2 tablespoons

  • Green capsicums , cut into 1 inch pieces 2 large

  • Butter for basting

  • Lemon 1

  • Mixed capsicum curls to garnish

  • Onion slices to garnish


Step 1

Dry-roast peppercorns in a non-stick pan. Transfer into a mortar, cool and crush coarsely with a pestle.

Step 2

Heat 1 tablespoon oil in the same non-stick pan, add onion and sauté till golden brown. Transfer into a bowl and cool.

Step 3

Put ginger, garlic cloves, green chillies and 1 tablespoon water into a blender jar and blend into a smooth paste. Transfer into a small bowl.

Step 4

Put the sautéed onion into the blender jar, add 1 tablespoon water and blend into a smooth paste.

Step 5

To make the marinade, take yogurt in a mixing bowl, add ginger-garlic-green chilli paste, garam masala powder, green cardamom powder, cornflour, salt, cream, sautéed onion paste and some of the roasted crushed peppercorns and whisk well to a lump-less mixture.

Step 6

Add cottage cheese cubes to the marinade and mix lightly. Add capsicum pieces and mix well. Keep the bowl in the refrigerator to marinate for 40-45 minutes.

Step 7

Preheat oven to 180° C.

Step 8

Skew onto each skewer in the following order: capsicum piece, cottage cheese cube, capsicum piece, cottage cheese cube and end with a capsicum piece.

Step 9

Grease a baking tray with some oil and place the skewers on it. Brush the pieces with some butter, keep the tray in the preheated oven and bake for 5-7 minutes.

Step 10

Cut lemon into quarters and coat one side of each lemon quarter with crushed peppercorns.

Step 11

Arrange the skewers on a serving platter, garnish with mixed capsicum curls, onion slices and lemon quarters and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.