Indian Paneer Tikka with Kasuri Methi (Air Fryer)

Name: Indian Paneer Tikka with Kasuri Methi (Air Fryer)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 14 oz (400 g) paneer cheese, fresh, cut into 1-inch (2.5 cm) cubes; ¾ cup (180 ml) plain full-fat yogurt, at room temperature; 2 tbsp (30 g) ginger-garlic paste, combined (or fresh ginger and garlic minced together); 2 tbsp (8 g) kasuri methi (dried fenugreek leaves), crushed between palms to release flavor; 1 tsp (2½ g) ground red chili powder; ½ tsp (1 g) ground cumin; ½ tsp (1 g) ground coriander; ¼ tsp (½ g) ground turmeric; ¾ tsp (1½ g) garam masala; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 2 tbsp (30 ml) fresh lemon juice; 1 medium (150 g) red bell pepper, fresh, cut into 1-inch (2.5 cm) squares; 1 medium (150 g) yellow bell pepper, fresh, cut into 1-inch (2.5 cm) squares; 1 whole (150 g) red onion, medium, cut into 1-inch (2.5 cm) pieces; 2 tbsp (30 ml) neutral oil (vegetable, canola, or light olive oil); ¼ cup (15 g) fresh cilantro, finely chopped, finely chopped (optional); 1 whole (100 g) lime, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

Tender cubes of paneer cheese marinated in a yogurt-based spice blend infused with dried fenugreek leaves and ginger-garlic paste, then air-fried until golden and charred at the edges. These skewers have a lightly charred exterior and a creamy interior, served with lime and fresh cilantro. Ready in under an hour, this vegetarian kebab is perfect as an appetizer or light main course.

Prep: 25 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 10 min
Makes: 12 skewers (3 per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

14 oz (400 g) paneer cheese, fresh, cut into 1-inch (2.5 cm) cubes
¾ cup (180 ml) plain full-fat yogurt, at room temperature
2 tbsp (30 g) ginger-garlic paste, combined (or fresh ginger and garlic minced together)
2 tbsp (8 g) kasuri methi (dried fenugreek leaves), crushed between palms to release flavor
1 tsp (2.5 g) ground red chili powder
½ tsp (1 g) ground cumin
½ tsp (1 g) ground coriander
¼ tsp (0.5 g) ground turmeric
¾ tsp (1.5 g) garam masala
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (30 ml) fresh lemon juice
1 medium (150 g) red bell pepper, fresh, cut into 1-inch (2.5 cm) squares
1 medium (150 g) yellow bell pepper, fresh, cut into 1-inch (2.5 cm) squares
1 whole (150 g) red onion, medium, cut into 1-inch (2.5 cm) pieces
2 tbsp (30 ml) neutral oil (vegetable, canola, or light olive oil)
¼ cup (15 g) fresh cilantro, finely chopped, finely chopped (optional)
1 whole (100 g) lime, cut into wedges for serving (optional)

Equipment (6)

8 to 12 wooden or metal skewers (8 to 10 inches / 20 to 25 cm long)
Medium mixing bowl
Air fryer (4.2-quart / 4-liter capacity or larger)
Small knife for cutting
Shallow dish for marinating
Paper towels

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes (or use metal skewers)
Remove paneer from the refrigerator 15 minutes before marinating
Preheat air fryer to 380°F (193°C)
Have all spices measured and ready before mixing the marinade

1
Prepare the Marinade
- In a medium mixing bowl, combine the yogurt, ginger-garlic paste, kasuri methi (crushed between your palms first to release its aromatic oils), chili powder, ground cumin, ground coriander, turmeric, garam masala, kosher salt, black pepper, and fresh lemon juice.
- Stir until you have a smooth, spiced marinade with no lumps.
- The mixture should have a pale orange color with visible flecks of the dried fenugreek leaves.
+ Show details− Hide details
Ready when: Marinade is smooth and homogeneous with no lumps
Tip: Crush the kasuri methi between your palms right before adding it to maximize its aromatic, slightly bitter fenugreek flavor.
2
Marinate the Paneer
- Add the paneer cheese cubes to the marinade and gently fold with a spatula until every cube is well coated.
- Be careful not to break the paneer.
- Once coated, pour 1 tablespoon (15 ml) of neutral oil over the paneer and fold gently one more time.
- Transfer to a shallow dish, cover with plastic wrap, and refrigerate for 30 minutes.
- This allows the spices to penetrate the paneer and develop flavor.
+ Show details− Hide details
Ready when: Every paneer cube is evenly coated in the orange-hued marinade
Tip: Paneer is delicate—fold gently to avoid breaking the cubes. Larger, uniform pieces cook more evenly.
3
Thread the Skewers
- Remove the marinated paneer from the refrigerator.
- Thread the paneer cubes, bell pepper squares, red onion pieces, and paneer alternately onto wooden or metal skewers, allowing about ½ inch (1.25 cm) between pieces so they cook evenly.
- Aim for 3 to 4 paneer cubes per skewer with vegetables interspersed.
- Make 12 skewers total.
- If using wooden skewers, ensure they were soaked in water for at least 30 minutes before threading to prevent burning.
+ Show details− Hide details
Ready when: All 12 skewers are evenly threaded with about ½ inch space between each piece
Tip: Leave space between pieces so hot air circulates; crowded skewers will steam rather than char. Alternate paneer and vegetables for even cooking and appealing presentation.
4
Preheat the Air FryerOven 380°F / 195°C
- Preheat your air fryer to 380°F (193°C) for 5 minutes.
- The preheating step ensures the skewers begin cooking immediately at a high enough temperature to develop a light char on the paneer and vegetables while keeping the interior creamy.
+ Show details− Hide details
Ready when: Air fryer beeps or display indicates it has reached 380°F (193°C)
Tip: A fully preheated air fryer ensures even browning and reduces total cooking time.
5
Air-Fry the Skewers (First Batch)Oven 380°F / 195°C
- Arrange 6 skewers in the air fryer basket in a single layer, leaving at least ½ inch (1.25 cm) space between them.
- Lightly brush or spray the remaining oil (about 1 tablespoon / 15 ml) over the exposed surfaces of the paneer and vegetables.
- Cook at 380°F (193°C) for 8 minutes, shaking or turning the skewers halfway through (at 4 minutes) to ensure even cooking and light charring on all sides.
+ Show details− Hide details
Ready when: Paneer cubes have light golden-brown spots and edges show faint char marks; vegetables are tender-crisp
Tip: Shake or flip the skewers halfway through to prevent one side from browning too much. The paneer should develop a slight crust while staying creamy inside.
6
Air-Fry the Skewers (Second Batch)Oven 380°F / 195°C
- Transfer the cooked skewers to a serving platter and keep warm.
- Repeat the same process with the remaining 6 skewers: arrange them in the air fryer basket, lightly brush with oil, and cook at 380°F (193°C) for 8 minutes, shaking at the 4-minute mark.
- The second batch will cook at the same time as the first batch if your air fryer is large enough, but if space is limited, cook in two batches.
+ Show details− Hide details
Ready when: All paneer cubes are golden-brown with light char; vegetables are softened and have slight caramelization
Tip: Do not overcrowd the air fryer basket. If your fryer holds both batches, maintain spacing. Overcrowding causes steaming instead of crisping.
7
Finish and Serve
- Transfer all cooked skewers to a serving platter.
- Sprinkle the warm paneer tikka with fresh chopped cilantro if desired.
- Arrange lime wedges on the side of the platter.
- Serve immediately while the paneer is still warm and the exterior has a slight crispness.
- The skewers can be held at room temperature for up to 30 minutes, though they taste best when just cooked.
+ Show details− Hide details
Ready when: Cilantro is evenly distributed; lime wedges are arranged for garnish and juice
Tip: Fresh lime juice squeezed over the warm skewers just before eating brightens the spices and adds a refreshing contrast.

Good to know

Tips

Crush the kasuri methi between your palms right before adding it to the marinade. This releases the volatile oils and intensifies its unique, slightly bitter fenugreek flavor—a hallmark of authentic paneer tikka.
Do not skip the 30-minute marinating time. This allows the spices, especially the garam masala and kasuri methi, to fully penetrate the paneer and develop deep flavor. Marinating longer (up to 8 hours) yields even more flavor.
Leave at least ½ inch (1.25 cm) of space between skewer pieces. This allows hot air to circulate evenly, creating a light char on the outside while keeping the paneer creamy inside. Crowded skewers will steam instead of fry.
If your paneer is very soft or crumbly, freeze it for 2–3 hours before cubing. Firmer paneer holds its shape better during marinating and cooking. Look for dense, milky-white paneer at Indian or South Asian markets for the best texture.

Make ahead

Marinate the paneer up to 8 hours ahead; cover and keep refrigerated. Thread the skewers just before air-frying to prevent the vegetables from releasing excess moisture. You can also prepare the marinade the night before and store it covered in the refrigerator.

Storage & reheating

Store leftover cooked paneer tikka in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer at 300°F (149°C) for 4–5 minutes, or in a skillet over medium heat for 3–4 minutes, stirring gently, until warmed through. Do not microwave, as it can make the paneer tough. The skewers are best eaten fresh; freezing is not recommended as paneer can become grainy upon thawing.

Substitutions

plain full-fat yogurt → Greek yogurt or hung curd. Use the same quantity; Greek yogurt will make the marinade slightly thicker and the paneer more richly coated. Hung curd (strained yogurt) is traditional in Indian cooking and works beautifully.
kasuri methi (dried fenugreek leaves) → dried oregano or dried parsley. Use 1.5 teaspoons (3 g) if substituting. The kasuri methi adds a distinct fenugreek bitterness; these alternatives provide herbaceousness but not the same flavor profile.
paneer cheese, fresh → firm tofu or cauliflower florets. For tofu, press it well first to remove excess moisture. For cauliflower, use 1-inch florets and extend cooking time by 2–3 minutes. Both make vegetarian alternatives with good texture.
red bell pepper, fresh → green bell pepper or mushrooms. Green peppers have a slightly more assertive taste; mushrooms (cremini or portobello) add earthiness and hold their shape well during air-frying.