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Tantalizing Tandoori Temptation: Sensational Paneer tikka.

Payal
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:

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How to make Panner Tikka:

Recipe by payalCourse: Stater, Vegetarian Starter Cuisine: IndianDifficulty: Beginner
Servings

4

servings
Prep time

30

minutes
Cooking time

25

minutes
Calories

250

kcal

Let’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.


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