Tantalizing Tandoori Temptation: Sensational Paneer tikka.
Savor the smoky paneer tikka taste that consists of tender cubes of Indian cottage cheese coated with rich marinade and a blend of spices.
This vegetarian or a carnivore will experience an explosion of flavor that will enchant each palette.
Learn paneer tikka – the secret marinade and the magic of charring. So,
Put on your apron, go for Hindi songs and we will make you a professional griller.
Instruction:
How to make Panner Tikka:
Course: Stater, Vegetarian Starter Cuisine: IndianDifficulty: Beginner4
servings30
minutes25
minutes250
kcalLet’s take a taste trip together to learn about the transformative force of Tandoori Paneer Tikka. Let’s prepare this mouth-watering dish ourselves. Simply follow the instructions below. Let’s bring out our chef side and try to add flavor to this ancient Indian dish.
Ingredients
250g paneer, cubed
1/2 cup thick yogurt (opt for hung curd for extra creaminess)
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala
1/4 teaspoon cumin powder
1/4 teaspoon amchur (mango powder)
1/4 teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
1 tablespoon vegetable oil
1/2 teaspoon tandoori masala (optional, for an added smoky dimension)
Directions
- Tandoor Excellence (or Panache):
Preheat the tandoor to high. Skewer paneer cubes and grill for 2-3 minutes per side until golden and slightly charred.
For a pan-fried version, heat oil in a skillet over medium-high heat. Cook paneer cubes for 3-4 minutes per side until crispy and golden. Sprinkle with tandoori masala for a smoky touch. - Marination Magic:
Mix yogurt, ginger-garlic, red chili powder, turmeric, coriander, garam masala, cumin, amchur, kasuri methi, and salt to form a paste marinade.
Gently coat paneer cubes in the marinade, ensuring each piece is covered. Refrigerate for at least 30 minutes, or ideally overnight for enhanced flavor. - Tandoor Excellence (or Panache):
Preheat the tandoor to high. Skewer paneer cubes and grill for 2-3 minutes per side until golden and slightly charred.
For a pan-fried version, heat oil in a skillet over medium-high heat. Cook paneer cubes for 3-4 minutes per side until crispy and golden. Sprinkle with tandoori masala for a smoky touch.
Pro Tips:
- Always grill your fir paneer for the best results. Soft one should be dried with the paper towels using the pat method.
- Do not overfill the pan or tandoor in order to brow evenly and to prevent steaming.
- Personalized spiciness to your liking. Add just a little bit of cayenne pepper to increase heat or a pinch of honey for mild sweetness.
- Experiment with skewers by alternating paneer with bell peppers, onions, or pineapple for a vibrant veggie kabab.