Paneer Tikka Recipe » Dassana’s Veg Recipes

Paneer Tikka is a well-liked and scrumptious tandoori snack the place Paneer (Indian cottage cheese cubes) are marinated in a spiced yogurt-based marinade, organized on skewers and grilled within the oven. Fear not when you don’t have an oven – as a substitute of grilling in oven, you can also make Paneer Tikka Recipe on stovetop on a tawa/skillet. On this put up I’m sharing each the oven and stovetop strategies.

What’s Paneer Tikka

Tikka mainly means something that’s marinated after which baked or grilled or fried and paneer tikka is a well-liked vegetarian tikka dish. This tasty selfmade model is much like the dish served in eating places, however I’d say truly tastes higher!

The Indian spice powders combined with the yogurt (curd) make a flavorful marinade that’s soaked up by the porous paneer cubes. Grilling the skewers then produces a pleasant barely crispiness on the paneer.

You possibly can simply use this recipe of paneer tikka to make the extremely popular curry based mostly dish of Paneer Tikka Masala.

What’s Tandoori Model Cooking

For newbies to Indian meals, tandoori fashion cooking is when marinated components or Indian flatbreads, on this case paneer cubes, have been threaded on a skewer and grilled in a tandoor, which is a cylindrical clay oven.

This produces a refined charcoal taste and is a well-liked means of cooking in Indian eating places. On this selfmade model we grill the paneer skewers within the oven, though you may even bake them.

Many of the occasions for tikka recipes, the yogurt-based marinade is made which is exclusive to the tandoori fashion grilling.

This restaurant fashion paneer tikka be simply made at dwelling. On this scrumptious recipe, paneer cubes are marinated in a spiced yogurt-based marinade, organized on skewers and grilled or baked within the oven.

This spicy snack is a dry dish, that means it’s not in a gravy sauce, however the paneer cubes themselves are juicy and succulent.

Bell peppers (capsicum) and onions have been added to the skewers on this recipe. The veggies add taste and vitamin and you may add as many as you want. This vegetarian dish makes a terrific appetizer or aspect.

Components You Want

1. Paneer (Indian Cottage Cheese): That is the principle ingredient within the dish and it is very important use an excellent high quality paneer. In truth, as with all my paneer recipes, I like to recommend utilizing Homemade Paneer. This ensures freshness and avoids any hidden components and preservatives present in store-bought paneer.
2. Marinade: Homeade Hung Curd (Hung Yogurt) is used as the bottom of the marinade. You possibly can even use Greek Yogurt. The bottom spices are then added to steadiness out the bitter yogurt style and provides a taste kick to the dish.
3. Veggies: Right here I’ve used bell peppers (capsicum) and onions. You should utilize veggies of your selection, together with child corn, mushrooms, cauliflower, tomatoes, broccoli and extra.

Step-by-Step Information

The way to make Paneer Tikka – Restaurant Model

Prep Work

1. Peel, rinse and cube 1 medium-sized onion in sq. formed 1 to 1.5 inches items. Rinse and slice 1 small to medium sized capsicum (inexperienced bell pepper) in 1 to 1.5 inches items.

You will want ½ cup every of onions and capsicum. Set these apart. You can even use tomatoes in order for you.

2. Crush 1.5 inches ginger and 6 to 7 small to medium sized garlic to a positive paste in a mortar-pestle.

You will want 1 tablespoon of crushed ginger-garlic or 1 tablespoon of prepared ginger-garlic paste.

3. Slice 200 to 250 grams block or paneer into cubes or squares and maintain apart. Greatest is to make use of selfmade paneer.

Make Tikka Marinade

4. Put 200 grams hung curd (greek yogurt) in a bowl. With a whisk beat the curd flippantly until easy.

5. Now add 1 tablespoons ginger garlic paste or 1 tablespoon crushed ginger garlic to the curd. Additionally add all of the dry spice powders. Under you see the next Indian spice powders in clockwise order:

• 2 teaspoons kashmiri crimson chili powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon chaat masala
• ½ teaspoon black pepper powder (non-compulsory)

Kashmiri crimson chili powder provides a pleasant crimson coloration to the meals however is just not spicy and scorching.

As an alternative of kashmiri crimson chilli powder, you may add 2 teaspoons of candy paprika or ½ to 1 teaspoon of cayenne pepper.

6. Add ½ teaspoon black salt and common salt as per style. In the event you wouldn’t have black salt, then skip it.

7. Add ½ tablespoon (1.5 teaspoons) lemon juice.

8. Subsequent add 1 tablespoon mustard oil. In the event you wouldn’t have mustard oil, then use a impartial tasting oil.

9. Combine very nicely. Test the style and add extra seasonings if required.

10. Add the onions, capsicum and paneer to the marinade.

11. Slowly and gently combine them with the marinade. Cowl and maintain the marinated paneer and veggies within the fridge for two hours or extra.

12. That is how they appear after 2 hours.

Assemble and Grill Paneer Tikka

13. Start to string the veggies and paneer alternately on bamboo skewers. Earlier than you start to string preheat oven at 230 or 240 levels Celsius or 464 diploma Fahrenheit for 15 to twenty minutes.

Use solely the highest heating ingredient whereas preheating in addition to grilling. Soak or rinse the bamboo skewers earlier than threading.

14. Place them on a tray lined with aluminium foil or parchment paper.

15. Brush with some oil throughout.

16. Place the tray on the highest rack and grill within the preheated oven for 7 to 10 minutes first at 230 to 240 levels Celsius or 464 levels Fahrenheit.

17. Then take away the tray from the oven and switch the paneer tikka skewers.

18. Once more maintain again on the highest rack within the oven and proceed to grill until the perimeters of paneer and veggies are golden or barely charred for about 3 to five minutes.

Don’t grill for a very long time as then paneer turns into laborious. Since temperatures fluctuate from oven to oven do maintain a verify.

You possibly can cut back or improve the time as required. Whole grilling time will probably be 15 to twenty minutes.

19. Take away as soon as performed. Serve the paneer tikka sprinkled with some chaat masala and lemon juice. Additionally serve mint chutney, onion slices and lemon wedges as sides.

Step-by-Step Information

Paneer Tikka On Tawa

That is a simple and foolproof recipe of a scrumptious paneer tikka on tawa or range prime or griddle or skillet.

I had acquired many feedback on easy methods to make paneer tikka on tawa . So I made a decision to share this straightforward technique. Since not everybody has an oven. In the event you don’t have a tava then you may as well make this tikka recipe in a frying pan.

A few years again, I didn’t have a baking oven. We had a microwave oven, however its solely operate was to warmth or cook dinner meals with the microwave rays.

These days, I used to make paneer tikka on tava. When for the primary time I made the tikkas, the paneer squares have been sticking on the tawa and would get barely burnt.

So right here the tawa was at fault. I’d use tawa which have been used to make roti with none fats (ghee or oil) and so weren’t seasoned.

Later whereas frying them on non stick tawa, the paneer items wouldn’t get caught. I additionally experimented with including besan (gram flour) to the marinade and felt it gave an excellent crispness and style to the tikka. The besan additionally would assist in the paneer not getting caught to the tawa.

Put together The Tikka Base

1. First whisk 2.25 cups of thick curd or hung curd until easy in a bowl or pan.

2. Add all of the spices and herbs together with besan (gram flour) & salt.

• 4 tablespoon besan (gram flour)
• ½ teaspoon turmeric powder (floor turmeric)
• ½ teaspoon black pepper powder
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon caraway seeds (shahjeera)
• ½ teaspoon crushed kasuri methi (dry fenugreek leaves)
• 1 teaspoon coriander powder (floor coriander)
• 1 teaspoon cumin powder (floor cumin)
• 1 teaspoon garam masala powder
• 1 teaspoon dry mango powder
• 2 teaspoon Kashmiri crimson chili powder
• ¾ tablespoon ginger garlic paste
• ¾ teaspoon common salt or edible rock salt or add as required.

3. Stir and blend nicely.

4. Add the diced greens – 1 medium to giant bell pepper/capsicum, 1 medium to giant tomato and 1 medium to giant onion. Additionally add 250 to 300 grams paneer slices.

5. Together with your fingers or spoon combine very nicely in order that the marinade coats the paneer and veggies evenly.

6. Cowl the bowl and maintain the marinade within the fridge for 45 minutes to three hours. You can even maintain in a single day. The beneath photograph is of the marinated paneer and veggies after 1 hour.

7. Warmth 1 tbsp oil in a non stick pan/tawa or a nicely seasoned forged iron skillet. Coat the paneer and veggies with the marinade and place them on the tawa.

You possibly can fry at a low warmth or medium warmth. I fried in 3 batches and total used about 3 tbsp oil.

One other means is to skewer the paneer, veggies after which fry them. I selected to fry them instantly as they get fried evenly and the feel is healthier.

8. When one aspect will get browned, gently elevate and switch over. The paneer cubes will get cooked quicker than the veggies.

So keep in mind to take away the paneer cubes as quickly as they’re golden. You possibly can char or brown the veggies extra.

For the greens, you must be sure that the marinade on them will get cooked. So flippantly press them whereas cooking.

If you need you may fry the paneer cubes first after which the marinated greens. Pan fry all until they change into golden.

9. Take away paneer tikka on a plate. I’ve not eliminated them on paper tissues, as resulting from warmth and moisture from the paneer cubes, they follow the paper tissues.

10. Whereas nonetheless scorching, then skewer the fried paneer cubes and veggies on to a picket skewer or toothpick.

You can even have this paneer tikka immediately with out skewering. Sprinkle 1 teaspoon chaat masala and ¾ teaspoon lemon juice on the paneer cubes whereas serving.

11. Prepare them in a serving plate and serve the paneer tikka scorching or heat with onion lemon salad or mint chutney.

Serving Strategies

Whether or not you could have made paneer tikka within the oven or on the tawa, it’s all the time served with this shiny Mint Chutney that’s made with curd (yogurt). This chutney is the standard sauce or dip that’s served with all tandoori dishes.

Onion slices and lemon wedges are additionally historically served with this appetizer dish or starter snack.

They even go nicely as a aspect dish. You possibly can even eat paneer tikka with roti, naan or bread or make wraps or rolls with them stuffed together with your favourite toppings and veggies.

Skilled Ideas

• Barbecue: You can even cook dinner the paneer tikka on barbecue grill.
• Grilling within the oven: Within the oven grill for 15 to twenty minutes at 230 or 240 diploma celsius with solely the highest heating ingredient on. Principally right here we’re broiling the dish.
• Marination Time: It’s best to marinate the paneer cubes for two hours or extra. You can even maintain the marinated paneer in a single day within the fridge. Since I made the paneer tikka for dinner, I marinated the paneer and veggies for two hours within the fridge. The longer it marinates, the higher flavors get infused into the paneer and veggies.
• Greens: The veggies used will be of your selection. Within the step-by-step pictures, I’ve used onions and inexperienced bell pepper (capsicum). Within the video I’ve used crimson, yellow and inexperienced bell pepper with onions. You should utilize child corn, mushrooms, cauliflower, tomatoes, broccoli and so forth. For cauliflower blanch them earlier than marinating.
• Including Oil: Whereas grilling or baking, the paneer cubes and veggies can change into dry. Oil is added to paneer and veggie combination to forestall this from taking place. The paneer cubes and veggies are additionally brushed with some oil to keep away from them from turning into dry.
• Overcooking: Don’t overcook the paneer as they then change into rubbery, dry and laborious. The paneer needs to be tender, nicely cooked but additionally succulent.
• Marinade: The leftover marinade will be utilized or brushed on the paneer tikka earlier than grilling them. In case you are making paneer tikka masala gravy, you should use the additional marinade within the gravy.
• Vegan Choices: Use tofu, seitan or tempeh rather than paneer. Use a vegan yogurt like almond or cashew yogurt rather than dairy yogurt.

Extra Tricks to make Paneer Tikka on tawa or pan

• While you put together paneer tikka on stovetop, both use a non stick or ceramic pan or use a nicely seasoned tawa or griddle. Even tawas on which you make dosas additionally work nicely.
• I’ve used each non stick and iron tawa and each work positive. For iron tawa or skillet, simply do not forget that the tawa or skillet must be seasoned very nicely. In the event you make roti or chapati on this tawa, then the paneer cubes will get caught.
• For this paneer tikka recipe, I’ve used contemporary selfmade curd. The yogurt was thick sufficient and so I didn’t pressure or hung it. Including besan additionally helps in slight thickening of the marinade.
• In the event you use selfmade or retailer introduced yogurt, then be certain that the curd is thick. There shouldn’t be a lot whey in it. In case there may be whey, then pressure the yogurt in a cheesecloth for just a few hours within the fridge, until you get thick yogurt.

The way to season a skillet or tawa

• Principally, seasoning means to organize the tawa or skillet for frying/roasting, whereby you warmth the skillet after which apply oil. Let the oil get heated after which change off the warmth.

  Wipe the oil with paper napkins or cotton serviette. Once more apply oil and let the skillet or pan cool. Retailer the tawa/skillet with the oil on it. 

  You possibly can repeat step one twice or thrice. While you wish to cook dinner, warmth the tawa and wipe off the oil. Then proceed with the recipe.

• I’m additionally sharing reader Priya’s tip from the Pesarattu Dosa (Moong Dal Dosa) recipe put up. She has been form sufficient to provide her grand mom’s tip on seasoning tawa whereas making dosa.

  They’ve been utilizing this system for a few years. This technique can also be useful for people who don’t eat onions (to let you understand, onions are used for seasoning tawa or pan whereby half of an onion is dipped in oil after which smeared on the tawa earlier than making dosa).

  The strategy follows: Warmth the tawa or skillet. Add a teaspoon of sesame oil. Add ½ to 1 teaspoon of mustard seeds. Wait until the mustard begins spluttering. Unfold your entire combination of oil and mustard seeds with a spatula or spoon on the tawa and take away the oil and seeds. The tawa or skillet is prepared for use.

Some extra tikka variations:

• Paneer Malai Tikka – Soften within the mouth tikka variant which is richer because of the inclusion of cream. This variant has extra delicate flavors than your common paneer tikka.
• Achari Paneer Tikka – Sturdy, aromatic and delish model made with the standard Indian pickling spices.
• Hariyali Paneer Tikka – Including contemporary inexperienced herbs to the marinade makes this model inexperienced and so tasty.

Extra Paneer Snacks To Attempt!

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Paneer Recipes

Paneer Sandwich (2 ways)

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Avenue Meals Recipes

Paneer Roll Recipe | Paneer Kathi Roll | Paneer Wrap

Please you’ll want to fee this recipe within the recipe card beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Paneer Tikka recipe put up from the archives first printed in October 2011 has been republished and up to date on 23 June 2022.