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
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately on a plate lined with onion rings and torn coriander leaves. No chutney needed — the podi is the sauce.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Source of Potassium
Frequently Asked Questions
How much Minty Pudina Podi should I use to coat 250g of paneer?
Use 2 to 2.5 teaspoons of Minty Pudina Podi mixed with a little thick curd and lemon juice to form a paste — this is enough to coat 250g of paneer cubes fully. You can dust a little more over the top after cooking for extra aroma.
What can I serve Pudina Podi Paneer Tikka with?
It pairs beautifully with sliced raw onion, a squeeze of lemon, and warm roti or paratha on the side. For a fuller meal, serve with a simple dal and steamed rice — the tamarind sharpness in the Minty Pudina Podi cuts through the richness of the dal.
How long does Minty Pudina Podi last after opening?
Minty Pudina Podi stays fresh for up to 6 months from the date of manufacture when stored in a cool, dry place with the lid sealed tightly. Avoid moisture — always use a dry spoon.
Is this paneer tikka recipe suitable for kids?
Yes — Minty Pudina Podi is mildly spiced with aromatic dried pudina and sesame rather than heavy chilli heat, and it contains no garlic, making it a good fit for children and garlic-free households. Reduce the dried red chilli exposure by choosing a thicker curd coating, which tempers the heat further.