Easy Homemade Paneer Tikka

One of 2026’s most searched-for vegetarian recipes — and it’s surprisingly easy to make at home

If you’re looking for a meat-free meal that doesn’t leave you feeling like you’re missing out, paneer tikka is well worth trying. This popular Indian dish has been attracting plenty of attention in 2026 and is one of the vegetarian recipes currently generating strong search interest.

The good news? You don’t need a tandoor or a trip to your local Indian restaurant to enjoy it.

This easy homemade version combines soft, creamy paneer with colourful capsicum and onion, all coated in a fragrant yoghurt marinade before being cooked until lightly charred around the edges. It’s packed with flavour without being complicated, making it a great option for a relaxed weeknight dinner, lunch or meat-free entertaining.

Serve it with warm naan, rice or a simple salad, and don’t forget a spoonful of yoghurt or chutney on the side.

Easy Homemade Paneer Tikka
Serves: 4
Prep time: 15 minutes, plus 30 minutes marinating
Cook time: 15–20 minutes

Ingredients

400g paneer, cut into bite-sized cubes
1 red capsicum, cut into chunky pieces
1 red onion, cut into wedges
¾ cup plain Greek yoghurt
1 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon garam masala
½ teaspoon turmeric
½ teaspoon chilli powder, optional
Salt and freshly ground black pepper, to taste
Fresh coriander, to serve
Lemon wedges, to serve

Method

Make the marinade: Add the yoghurt, lemon juice, olive oil, garlic, cumin, coriander, paprika, garam masala, turmeric and chilli powder to a large bowl. Season with salt and pepper and stir well.

Add the paneer and vegetables: Gently fold the paneer, capsicum and onion through the marinade until everything is well coated.

Marinate: Cover and refrigerate for at least 30 minutes. If you have more time, you can leave it for a few hours for even more flavour.

Cook: Preheat your oven to 220°C (200°C fan-forced). Thread the paneer and vegetables onto skewers, if desired, and place on a lined baking tray. Cook for 15–20 minutes, turning once, until the vegetables are tender and the paneer is golden around the edges.

Add a little char: For extra colour, place the tray under the grill for 2–3 minutes at the end, keeping a close eye on it.

Serve: Scatter with fresh coriander and serve hot with lemon wedges, rice, naan, salad or your favourite chutney.

A little tip

Paneer doesn’t need to be cooked for a long time. You’re looking for golden, slightly charred edges while keeping the centre soft and creamy. If using wooden skewers, soak them in water first to prevent them from burning.

Nutrition note: Paneer is a source of protein, but it can also be relatively high in saturated fat and salt depending on the brand. For a lighter meal, serve with plenty of vegetables and a fresh salad.