Paneer Tikka Recipe: Tandoori Paneer Tikka is a popular party starter that can be traditionally cooked in a tandoor or on a tawa (griddle). This recipe provides a twist to the classic dish by marinating paneer with a unique blend of spices, resulting in a Mughlai-inspired paneer tikka that can be easily made at home using a non-stick tava (pan).
Ingredients: Paneer Tikka Recipe
For the Marinade:
- 1/2 tsp lemon juice
- 1/2 tsp chili powder
- 1/2 tsp roasted and ground cumin seeds (jeera)
- 3/4 cup fresh curd (dahi)
- 1/2 tsp ginger (adrak) paste
- 1/2 tsp green chili paste
- 1 tsp black peppercorns (kalimirch) powder
- 1/2 tsp carom seeds (ajwain)
- 1 tsp fennel seeds (saunf) powder
- 3/4 tsp turmeric powder (haldi)
- 1/3 cup besan (Bengal gram flour)
- 1 tsp oil
- Salt to taste
- A few saffron (kesar) strands, dissolved in 1 tablespoon milk
Other Ingredients:
- 12 paneer (cottage cheese) cubes (50 mm. each)
- 1 tbsp oil for cooking
- 1 tsp chaat masala
- 1 tbsp finely chopped coriander (dhania)
Paneer Tikka Recipe Method
- Combine saffron strands and milk in a small bowl and mix well.
- In a deep bowl, toss together paneer, milk-saffron mixture, and the marinade. Allow it to marinate for at least thirty minutes.
- Thread 3 pieces of paneer onto a satay stick. Repeat to make 3 more satay sticks.
- Heat a non-stick tava (griddle), lightly grease it with 1/2 tbsp oil, place 2 satays on it, and cook until they turn light brown from all sides.
- Sprinkle 1/2 tsp chaat masala evenly over the cooked paneer.
- Repeat steps 4 and 5 to make 2 more satay sticks.
- Serve the tandoori paneer tikka immediately.
Handy tip: Alternatively, you can grill the paneer tikkas on a tandoor or barbeque grill until they turn light brown from all sides.
Nutrient values (per Paneer Tikka):
- Energy: 105 cal
- Protein: 4.2 g
- Carbohydrates: 5 g
- Fiber: 0.7 g
- Fat: 7.3 g
- Cholesterol: 2 mg
- Sodium: 5.8 mg
Method for Marinating Tandoori Paneer Tikka Recipe:
- To prepare the marinade for paneer tikka, take curd in a deep bowl.
- Add chili powder according to your spice preference. For a vibrant red color, include Kashmiri red chili powder along with regular chili powder (as no food color is used).
- Mix in roasted cumin seeds powder.
- Add ginger paste and green chili paste.
- Include freshly ground black pepper powder for added heat.
- Add carom seeds for a distinctive flavor.
- Incorporate fennel seeds powder to enhance the overall taste.
- Optionally, add turmeric powder.
- Mix in besan to bind the ingredients and prevent the mixture from becoming runny.
- Pour in oil and add salt. For an authentic touch, use mustard oil instead of regular oil.
- Add lemon juice and thoroughly mix using a whisk. Taste the marinade and adjust the seasoning and spice according to your preference.
How to Make Tandoori Paneer Tikka Recipe:
- Since no food color is used, prepare a saffron mixture for a bright yellow hue. In a small bowl, combine saffron strands with milk and mix well.
- Add the prepared saffron-milk mixture to the marinade.
- Add paneer cubes to the marinade.
- Toss gently and set aside to marinate for at least ½ hour. For a smoky flavor, place a bowl in the center of the marinated paneer, add hot charcoal, and pour ghee over it. Quickly cover the bowl and let the paneer marinate with smoke for ½ – 1 hour.
- To cook the Tandoori paneer tikka, heat a non-stick tava (griddle) and lightly grease it with ½ tbsp oil. Alternatively, you can use ghee or butter. To achieve charred marks, use a grill pan instead of a regular tawa.
- Carefully place the marinated paneer cubes on the tava.
- Cook until they turn light brown on all sides. Avoid overcooking to prevent the paneer tikka cubes from becoming rubbery and chewy.
- Carefully transfer the paneer tikka to a plate. Sprinkle ½ tsp chaat masala evenly over it.
- Serve the Paneer Tikka Recipe dry immediately with mint chutney and pickled onions.
Conclusion: Elevate Your Culinary Repertoire
Incorporate Tandoori Paneer Tikka Recipe into your culinary repertoire to leave an indelible mark on your guests. This twist to the classic dish is not just a recipe; it’s an experience that tantalizes the taste buds and adds an unforgettable dimension to your gatherings.
FAQs – Unveiling the Culinary Secrets
Q: Can I use regular oil instead of mustard oil for the marinade?
A: Absolutely! While mustard oil adds authenticity, any cooking oil can be used as an alternative.
Q: Is there a substitute for saffron for the bright yellow hue?
A: Turmeric powder is an excellent substitute for achieving a vibrant color.
Q: How can I prevent paneer cubes from becoming rubbery during cooking?
A: Avoid overcooking; ensure they turn light brown on all sides for the perfect texture.
Q: Can I prepare Tandoori Paneer Tikka Recipe in advance for a party?
A: Certainly! Marinate the paneer in advance, and cook just before serving for the freshest taste.
Q: What’s the secret to achieving the perfect balance of spices in the marinade?
A: Taste as you go, adjusting the seasoning according to your preference for a personalized touch.
