Oil-Free Paneer Tikka in Air Fryer

The late afternoon sun filtered gently through Dadi’s kitchen window, casting a golden glow on the marinated paneer cubes.
“Arre Chotu, Chutki! Aaj tumhare liye ek khaas cheez ban rahi hai – Oil-Free Paneer Tikka!” Dadi announced, her eyes twinkling behind her specs.

Chutki peeked over the counter, “Dadi, tikka without oil? Kaise banega?”
Dadi chuckled, “Bas dekhte jao… aur seekh lo. Air fryer mein sab kuch possible hai.”

Coopie, the ever-curious golden retriever, sat by the door, tail wagging slowly, nose catching the tempting aroma of the spices. Chotu carefully helped Dadi thread the marinated paneer and veggies onto skewers, sneaking in questions about each spice.

As the air fryer hummed to life, Dadi began telling them about the days when tikka was made in clay ovens in her childhood home. “Us zamane mein, we didn’t need oil for flavor – the spices and slow cooking did all the magic.”

In just a few minutes, the kitchen was filled with the irresistible fragrance of smoky spices and roasted paneer. Dadi carefully placed the golden, slightly charred tikkas on a plate. “Dekho, crispy outside, soft inside – aur bilkul oil-free!” she said with pride.

Chotu and Chutki bit into their tikkas, eyes wide with joy. Coopie got a tiny, spice-free paneer bite as his treat. The room buzzed with laughter, stories, and the lingering flavor of a healthy, happy meal.

Ingredients:

• 250 g paneer – cut into cubes
• ½ cup thick curd (hung curd works best)
• 1 tbsp besan (gram flour)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• 1 tsp roasted cumin powder
• ½ tsp garam masala
• 1 tsp chaat masala
• Salt to taste
• 1 tsp lemon juice
• 1 cup mixed bell peppers – cut into cubes
• 1 medium onion – cut into cubes

Method:

1. In a mixing bowl, whisk curd and besan together until smooth.
2. Add all spices, ginger-garlic paste, lemon juice, and salt. Mix well to form a thick marinade.
3. Gently add paneer cubes, bell peppers, and onions. Coat well. Cover and refrigerate for at least 30 minutes.
4. Preheat the air fryer to 180°C (350°F).
5. Thread marinated paneer and vegetables onto skewers.
6. Place in the air fryer basket and cook for 10–12 minutes, flipping halfway.
7. Sprinkle chaat masala on top before serving.

Dadi’s Tips

• For extra smokiness, place a hot charcoal piece in a small bowl, keep it in the tikka plate, and cover with a lid for 2–3 minutes.
• Always use hung curd for thick, clinging marinade.
• Marinate for longer (up to 4 hours) for deeper flavor.

Dadi smiled warmly and said,
“Beta, remember… the real magic is in love and health. When you cook with care for your loved ones, every dish becomes special – warm, delicious, and straight from the heart.”