Beetroot Podi Crusted Paneer Tikka

Beetroot Podi Crusted Paneer Tikka is what happens when a podi does all the work of a marinade. The Earthy Beetroot Podi — with its slight sweetness from dehydrated beetroot, warmth from green chilli and ginger, and the nuttiness of peanuts and kobbari — presses into the paneer and forms a crust that turns deep brick-red in the pan. No extra spices, no long marination — just the podi, some thick curd, and a hot kadai.

Prep: 15 min  |  Cook: 10 min  |  Serves: 2  |  Difficulty: Easy

Ingredients

• 3 tbsp  Earthy Beetroot Podi
• 250g  paneer, cut into thick cubes or triangles
• 3 tbsp  thick perugu (curd)
• 1/2 tsp  salt
• 1 tsp  lemon juice
• 1 tbsp  oil (for pan-frying)
• a few  coriander leaves, chopped (to finish)

Method

1. In a wide bowl, mix the perugu, Earthy Beetroot Podi, salt, and lemon juice into a thick, rust-coloured marinade — it should be paste-like, not runny.
2. Add the paneer pieces and turn them gently until every surface is well coated. Let them sit for 10 minutes so the podi soaks in.
3. Heat oil in a kadai or flat tawa on medium-high flame until it shimmers.
4. Place the coated paneer pieces in a single layer. Do not move them for 2 minutes — let the crust set and the underside turn a deep brick-red.
5. Flip carefully and cook the other side for another 1 to 2 minutes until that surface colours and crisps slightly. The kitchen will smell of roasted peanut and a faint sweetness from the beetroot.
6. Remove from the kadai and plate immediately. Finish with chopped coriander leaves and a wedge of lemon on the side.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Iron  |  ✓ Rich in Potassium