How to make Stuffed Paneer Tikka-SK Khazana -

Paneer cubes stuffed with spiced apricot mixture, marinated in a flavourful yogurt mixture and baked

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Golden apricots (गोल्डन अप्रीकौट )

Cuisine : Indian

Course : Snacks and Starters

Stuffed Paneer Tikka-SK Khazana

Stuffed Paneer Tikka-SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Stuffed Paneer Tikka-SK Khazana Recipe

  • Cottage cheese (paneer) cut into 1 inch cubes 250 grams

  • Golden apricots soaked in warm water, drained and finely chopped 10-12

  • Oil 1 tablespoon

  • Ginger finely chopped 1/2 teaspoon

  • Green chilli finely chopped 1

  • Onion seeds (kalonji) 1/2 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Hung yogurt 1/4 cup

  • Processed cheese grated 2 tablespoons

  • Fresh cream 2 tablespoons

  • Ginger-garlic paste 1/2 tablespoon

  • Nutmeg (jaiphal) powder 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Hot mustard oil 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Dried fenugreek leaves (kasuri methi)n powder 1/2 teaspoon

  • Butter for greasing

  • Large green capsicum cut into 1 inch square pieces 1

  • Fresh mint leaves for garnish

  • Onion strips to serve

  • Lemon wedges to serve


Step 1

Heat oil in a non-stick pan, Add ginger, green chillies, onion seeds, fennel seeds and fenugreek seeds and sauté for 15 seconds.

Step 2

Add apricots and mix. Add salt, mix and cook for 1-2 minutes.

Step 3

Add little water and mix well. Add chilli powder, mix and cook for a minute.

Step 4

Add ½ cup water, mix and cook till the apricots turn soft. Remove from heat and set aside to cool.

Step 5

Whisk together yogurt, cheese and cream in a bowl. Add ginger-garlic paste, nutmeg powder and cardamom powder.

Step 6

Mix together mustard oil and turmeric powder, add to the yogurt mixture and mix well. Add salt and mix again. Add fenugreek leaves powder and mix well.

Step 7

Preheat oven to 180˚ C. Line a baking tray with aluminium foil and grease with butter.

Step 8

Slit the cottage cheese cubes without cutting through and fill in some apricot mixture.

Step 9

Coat the stuffed cottage cheese cubes with the yogurt mixture.

Step 10

Insert a cottage cheese cube between two capsicum squares onto small skewers.

Step 11

Place the skewers on the lined tray, put the tray in the preheated oven and bake for 15-20 minutes.

Step 12

Garnish with mint leaves and serve hot with onion strips and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.