Annanaas Paneer Tikka

Annanaas Paneer Tikka

From   Tea Time

Prep: 1 hour

Cook: 10 minutes

Method: Easy

Course: Starter

Type: Indian

The combination of pineapple and cottage cheese in this tikka is delicious


  • Canned or fresh pineapple (annanas) slices, cut into 1 inch cubes 3
  • Cottage cheese (paneer), cut into 1 inch cubes 220 gms
  • Medium onion 1
  • Medium red capsicum ¼
  • Medium yellow capsicum ¼
  • Meduim green capsicum ¼
  • 1st marinade
  • Ginger-garlic paste ½ tbsp
  • Yellow chilli powder (optional) ½ tsp
  • Salt to taste
  • 2nd marinade
  • Hung yogurt 3 tbsps
  • Red chilli powder 1 tsp
  • Ginger-garlic paste ½ tsp
  • Garam masala powder ½ tsp
  • Lemon juice 1 tbsp
  • Roasted chana powder 2 tbsps
  • Salt to taste
  • Oil 2 tsps + to shallow-fry
  • Chaat masala to sprinkle
  • Lemon 4 wedges
  • Onion, sliced as required
  • Mint chutney as required


  • Cut onion, red capsicum, yellow capsicum and green capsicum into large dices 1 inch squares.
  • For the 1st marinade, mix together ginger-garlic paste, yellow chilli powder and salt in a bowl, add cottage cheese cubes, mix till they are well coated with it. Set aside to marinate for 10-15 minutes.
  • For the 2nd marinade, mix together hung yogurt, red chilli paste, ginger-garlic paste, garam masala powder and lemon juice in another bowl. Add 2 tbsp roasted chana powder, oil and a little salt and mix well. Add the pineapple, onion, all the capsicums and marinated cottage cheese cubes and mix lightly. Keep the bowl in the refrigerator to marinate for 30 minutes.
  • Skew all the pieces in the following order: onion, pineapple, cottage cheese, red, green and yellow capsicum on each satay stick. 
  • Heat oil in a flat non-stick pan, place the satay sticks in it and cook, rotating the sticks to ensure even cooking, till they are evenly done on all sides.
  • Transfer them onto a serving platter, sprinkle some chaat masala over them. Serve garnished with lemon wedges and sliced onions and a bowl of mint chutney.