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
- 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.
- 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.
- Heat oil in a kadai or flat tawa on medium-high flame until it shimmers.
- 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.
- 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.
- Remove from the kadai and plate immediately. Finish with chopped coriander leaves and a wedge of lemon on the side.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium
Frequently Asked Questions
How much Earthy Beetroot Podi should I use to marinate 250g paneer?
Three heaped tablespoons of Earthy Beetroot Podi mixed with thick curd is the right amount for 250g paneer — it gives you a coating that is thick enough to crust without falling off in the pan.
What can I serve with Beetroot Podi Paneer Tikka?
It pairs beautifully with mint chutney or a simple squeeze of lemon, but it also works as a filling tucked into a roti wrap with sliced onion and curd. For a fuller spread, serve alongside a coriander dip or achaar.
How long can I store the marinated paneer before cooking?
You can marinate the paneer in Earthy Beetroot Podi and curd for up to 8 hours in the refrigerator — longer marination gives a deeper colour and more flavour. Cook within 24 hours for best results.
Can kids eat this Beetroot Podi Paneer Tikka?
Yes — Earthy Beetroot Podi is mildly spiced and slightly sweet from the dehydrated beetroot, making it one of our most kid-friendly products. If cooking for very young children, reduce the green chilli marinade and let the podi's natural sweetness come through.