Amritsari Ajwaini Paneer Tikka is a Punjabi style starter. The paneer tikka that we order at the restaurants before the main course. The difference here is the specific taste of ajwain, aka carom seeds. That’s the reason why we refer to it as ajwaini paneer tikka.

This starter recipe is easy to make because of fewer ingredients. A step further, the cooking process is also a breeze. Make a masala paste & coat paneer after that shallow fry. That’s it. Your flavoured Amritsari ajwaini paneer tikka is ready.

The items that we need are readily available. There’s nothing out of the box you require to make these ajwaini tikkas. Follow the list below.


The gram flour, aka besan, will increase the stickiness of the masala paste. All in all, we need 3-4 tbsp of gram flour to make the paste.

You can also use cornflour if besan is unavailable. However, I always prefer besan over cornflour.

Add water gradually to adjust the consistency of the masala paste. However, be careful because it can be tough to improve the masala paste once it is watery.

Whole Spice & Masala

A total of four powdered masalas we required.

They are red chilli powder, turmeric powder, garam masala powder & asafoetida. Apart from that, we need a whole spice that is carom, aka ajwain. One more thing we will add is the Kasuri methi. The dry fenugreek leaves will give a mildly bitter taste.

The ginger-garlic paste is the wet masala or hara masala. It also includes the green chilli paste and ginger & garlic paste separately.


Either use homemade paneer or the packaged one. Both of them are good. I have used 200 grams & it was enough for four people (2-3 pieces per head).

Why Chill for 10 Minutes?

It is necessary because chilling will help the masala coat better on the paneer. Moreover, you will buy some time to marinate before frying them. If time permits, leave the masala coated paneer for an hour. Doing this will help the flavours penetrate the paneer.

Moreover, it will also create space for the individual taste to come out nice & smooth. Thus, chill for an hour or at least 10 minutes. Do not hurry up. Chilling is essential.

Also Read:
Paneer Tikka is a famous North Indian tandoor food. Here paneer is marinated in yoghurt & grilled thereafter. Click to watch the recipe video. 

TR’s Extra Shots

  • Carom Seeds – They are vital in taste & fragrance. These grains carry potent flavours. Hence, be careful while adding them.
  • Lemon Juice – Add 1 tbsp lemon juice. It will help the paneer marinate much faster than usual.
  • Frying – Avoid deep-frying; otherwise, the masala will leave the paneer in hot oil. So instead, we will shallow fry.


Post your unanswered queries in the comment section. For general issues, refer to the faqs below.

Can I fry my tikka in butter or Ghee instead of oil?

We have used in oil, but you can use butter or Ghee. However, be careful because, on high flame, butter or Ghee changes its colour rapidly. Shallow fry on low flame.

Is gram flour necessary? What can I substitute it with?

Gram flour, aka besan, acts as a binding agent. It will integrate stickiness into the paste. You can swap besan with cornflour.

Can I fry Amritsari ajwaini paneer tikka without chilling?

You can, but there’s a risk. The masala coating will quickly come out in hot oil. On the other hand, chilling helps the masala coat and remain on the paneer.

How to improve the masala paste if it becomes watery?

Add besan to the watery paste. It will soak the access water. Leave the paste at room temperature for some time to remove moisture.

Can I add curd or yoghurt to the masala paste?

No, because you will end up making the paste watery. Your paste has to be thick. Use hung curd instead of the regular curd. Remove access water first & then use if you want to be using curd.