How to make Saunfia Paneer Tikka -

Paneer and saunf tikka.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese, Fennel Seed Powder

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Saunfia Paneer Tikka checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Grilled Chicken Pesto Sandwich Jackfruit seed wada Tandoori Prawns Fried Fish in Banana Leaves

Saunfia Paneer Tikka

Saunfia Paneer Tikka 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 : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Saunfia Paneer Tikka Recipe

  • Cottage Cheese 500 grams

  • Fennel Seed Powder 3/4 inch piece

  • Garlic peeled 5 cloves

  • Green capsicums 2 medium

  • Oil 2 teaspoons

  • Gram flour (besan) 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • White pepper powder 1 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Saffron (kesar) a few strands

  • Fresh cream 1 cup

  • Butter for basting

  • Chaat masala 1 1/2 teaspoons

  • Lemon juice 1 tablespoon


Step 1

Cut paneer into one and a half inch squares of half-inch thickness. Grind ginger and garlic to a paste. Cut capsicums into one and a half inch squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder.

Step 2

Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter. Add paneer cubes to the batter and marinate for at least an hour. Thread paneer cubes and caspicum squares onto skewers.

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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.