Pudina Podi Paneer Dry Rub Tikka

Pudina Podi Paneer Tikka is a dry-rubbed, pan-charred dish that delivers the herbal brightness of a mint chutney — without any wet marinade to wrestle with. Minty Pudina Podi, with its dried pudina (mint), chintapandu (tamarind), and fenugreek, coats paneer cubes in a sharp, tangy crust that crisps at the edges and stays tender inside. No skewers, no oven, no garlic — just a kadai and a few pantry staples.

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

Ingredients

• 3 tsp  Minty Pudina Podi
• 250g  paneer, cut into 2-inch cubes
• 2 tbsp  curd (perugu), thick
• 1 tsp  oil
• 1/2 tsp  turmeric (pasupu)
• 1/2 tsp  red chilli powder
• Salt to taste 
• 1 tsp  ghee (neyyi), for finishing
• Juice of 1/2  lemon
• Coriander leaves and onion rings  to serve

Method

1. In a bowl, mix the Minty Pudina Podi, thick curd, turmeric, red chilli powder, and a pinch of salt into a paste — it should be thick enough to coat the back of a spoon.
2. Add the paneer cubes and toss gently until each piece is evenly coated. Rest for 10 minutes — the tamarind in the podi begins to tenderise the paneer slightly during this time.
3. Heat a kadai or tawa on medium-high. Add the oil and let it shimmer before placing the paneer pieces in a single layer — do not crowd the pan or they will steam instead of char.
4. Cook undisturbed for 2-3 minutes until the underside develops a dark, fragrant crust. You will smell the dried mint lift in the heat. Flip each piece carefully and char the other side for another 2 minutes.
5. Remove from heat, drizzle with ghee (neyyi) and a squeeze of lemon juice. The ghee carries the mint aroma and rounds out the tamarind sharpness.
6. Serve immediately on a plate lined with onion rings and torn coriander leaves. No chutney needed — the podi is the sauce.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Calcium  |  ✓ Source of Potassium