Ah, Paneer Tikka! I can already see a sizzling platter with juicy paneer cubes and colorful vegetables all around it in my mind’s eye; cooked to perfection in smoky tandoor and filled with irresistible aromas. But wait – you don’t have to go out for this one! You can get the same authentic taste at home too, and I’ll tell you how.
You may be wondering “Can I really bring out such flavor again?” or “Isn’t it too complicated?”. Believe me when I say that it’s not brain surgery. All you need are some basic ingredients, little patience and lots of love.
I will take you through various steps of this dish starting from its roots up until now where anyone can prepare at their own comfort zone but first let us dive right into it!
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Why I LOVE… This Recipe!
Paneer tikka, OH MAN, where do I even start? It’s like a flavor EXPLOSION in your mouth! First off, let’s talk about that paneer – it’s like a sponge that soaks up all the spicy goodness of the marinade. The way it’s grilled to perfection gives it this amazing charred flavor that’s just unbeatable. And let’s not forget about the veggies! They’re all skewered up with the paneer, adding that extra crunch and freshness to every bite.
But what REALLY gets me going is that TANDOORI aroma! The blend of spices, the smoky essence – it’s like a PARTY for your senses. And when you take that first bite, OH BOY, it’s like fireworks going off in your mouth! The heat from the spices, the creaminess of the paneer, it’s a match made in HEAVEN. And let’s be real, who can resist that vibrant orange color? It’s like a visual feast before you even take a single bite!
And let’s not forget the SOCIAL aspect of it all. Gathering around the grill, sharing stories, laughing with friends – that’s what it’s all about. Paneer tikka isn’t just food, it’s an EXPERIENCE. So whether you’re at a backyard barbecue or a fancy dinner party, you can bet I’ll be first in line for that sizzling plate of paneer tikka!
Knowing the Origins of Paneer Tikka
Paneer Tikka is an appetizer from India which has a very rich history behind its taste buds as well. The word ‘paneer’ stands for Indian cottage cheese while ‘tikka’ means bits or pieces- hence making this meal vegetarian alternative to chicken tikka along other meaty dishes.
It was during Mughal period (a time when great emperors reigned over large parts) that paneer tikka became popular among masses because they used to serve them during kings feast where only best foods were served but these days Punjabi cuisine made everything even more popular than ever before so if we talk about nowadays no matter wherever you go around world people are aware about what exactly is paneer tikka like .
Age does not seem have affected any bit of charm associated with olden times though still being considered one among top starters served across restaurants & pubs today …and why wouldn’t it be? It’s tasty AF!
What Makes Paneer Tikka So Special?
The real magic behind paneer tikka lies in its diverse flavors and textures. The softness of creamed cheese that has been charred beautifully paired with crispy colorful vegetables which are all covered by a tasty marinade just makes our senses go wild.
What sets apart this dish from others is way it’s prepared; there are two marinations given for both paneer as well as veggies so first you have tangy blend of spices mixed along with lemon juice and then comes second marination where thick yogurt takes over giving extra richness & spiciness to overall taste profile …this double shot method definitely makes any person fall head over heels in love again!
Also, paneer tikka masala can be eaten in many different forms. You can serve it as an appetizer, use it as filling for wraps or sandwiches or even toss it into some gravy and make yourself a nice serving of paneer makhani!
The first marinade is made up of green chilli, ginger-garlic paste, lime juice and a mixture of spices such as turmeric and salt. The second one contains mustard oil, thick curd, Spices, Kashmiri red chilli for that authentic tandoori look.
My Paneer Tikka: Image Gallery
Chef Yogi’s Notes: Tips for Perfecting Your Paneer Tikka
Though the process of making paneer tikka is relatively simple, there are a few tips that can help you achieve that perfect restaurant-like flavor and texture.
To start with, always use fresh and good quality paneer if possible get Malai Paneer (High fat Cottage cheese). This will make a difference in taste and texture like night and day. Secondly do not hurry while marinating it; give enough time so that flavors can infuse through paneer and veggies well.
Lastly control heat during cooking; too high might burn the paneer before vegetables cook while too low won’t give desired char-grilled effect.
Health Benefits
Paneer tikka is not only delicious but also has several health benefits. As we know that paneer is a rich source of protein which makes it an ideal option for vegetarians. It also contains calcium which helps in strengthening bones and teeth.
Furthermore vegetables used in this dish such as capsicum (bell pepper), onions and tomatoes provide vitamins antioxidants along with dietary fiber. Moreover since being grilled less oil gets used thus making it healthier compared to fried snacks.
Common Mistakes to Avoid While Making Paneer Tikka
Although making paneer tikka at home isn’t very complex; there are some common mistakes which people tend to commit. One should avoid overcrowding skewers because then one part may remain uncooked while another gets overdone. Also do not use sour or watery yogurt for marination as it will make your paneer tikka soggy.
Another mistake often made by folks is insufficient marinating time; remember that the longer paneer and veggies stay in marinade, better they taste. Lastly ensure grill or oven is preheated prior to cooking this dish so that all parts of paneer tikka cook uniformly.
Ingredients
First Marination
- 600 gm Paneer (Cottage cheese cube) Malia paneer is best option for tikka dishes.
- 1 tbsp Ginger Garlic Paste
- 1 tsp Green Chili Paste
- 1 tsp Lime/Lemon juice
- 1 tbsp Mustard oil
- 2 tsp Table Salt
- 1 tsp Turmeric Powder
Second Marination
- 1 tbsp Mustard oil or vegetable oil
- 1 ½ tbsp Kashmiri red chilli powder or Paprika powder For Color
- ¼ tsp Turmeric Powder
- 1 tbsp Ginger Garlic paste Search for "Ginger garlic paste" in this website
- 250 gm Curd/ Yoghurt Thick or Hung
- ½ Garam masala Powder
- ½ tbsp Coriander seeds powder
- ¼ tsp Black pepper Powder
- ¼ Kastoori methi crushed
- 1 tsp green cardamom powder
- 1 tsp Table Salt
- ½ tsp Chaat Masala
Instructions
Applying First Marination:
- Dice the Paneer into chunky cubes, approximately 1" x 1".
- Place the Paneer cubes in a mixing bowl.
- Incorporate ginger-garlic paste, green chili paste, lemon juice, salt & turmeric powder into the mixing bowl.
- Ensure the Paneer cubes are evenly coated with the flavorful mixture.
- Cover the bowl and let the Paneer marinate for a minimum of 2 hours or more. For optimal results, refrigerate during this time.
Preparing Second Marination
Warm Mustard Oil:
- Begin by gently heating the mustard oil until it reaches a warm temperature. This step is essential to mellow down the pungency of the mustard oil, ensuring a harmonious blend of flavors.
- Introduce the vibrant Kashmiri red chilli powder into the warm oil. Opt for a variety that is less fiery yet imparts a rich hue, creating a visually appealing and perfectly balanced spice profile. Add Turmeric and Ginger garlic paste.
- Mix well.
- Add, black pepper powder, garam masala powder, coriander seeds powder, black pepper powder, kastoori methi, green cardamom powder, table salt, and the irresistible chaat masala.
- Now, add the thick or hung curd to the mix and whip it into a smooth, velvety consistency. This yogurt symphony brings a creamy texture and a delightful tanginess to our marination masterpiece.
- You have two tempting options – either dive straight into the application of this tantalizing marination across various tandoori delights, or exercise patience and store it in an airtight container for later use. The choice is yours!
- For those who appreciate the anticipation, refrigerate the marination properly. It graciously retains its flavors for a good 4-5 days, allowing you to savor the magic over multiple meals.
Final Step: – Applying Marination on Paneer Tikka
- Start by dicing paneer
- Similarly dice vegetables into 1" x 1" pieces. These will complement the marinated Paneer, adding a burst of flavors to the dish.
- Elevate the taste experience by applying a second round of marination. Allow the blend of spices to infuse into the Paneer and vegetables.
- Ensure an even distribution of the flavorful marinade by meticulously mixing the Paneer chunks and vegetables. This step guarantees every bite is packed with taste. Patiently rest the marinated mixture for two or more hours.
- To prevent the Tikka from sticking to the baking tray, generously grease it. This simple step ensures easy removal and a perfectly presented dish.
- Create visually appealing skewers by threading the marinated Paneer and vegetables sequentially onto skewers. This step not only enhances presentation but also ensures an even cooking process.
- Achieve optimal cooking conditions by preheating your oven to 230°C- 240°C This ensures that the Paneer and vegetables cook evenly and attain the desired texture.
- Place the loaded tray into the preheated oven and let the magic happen. Allow the Tikka to bake for approximately 20 minutes, letting the flavors meld and the ingredients reach perfection.
- Take out the tray, relish the enticing aroma, and serve the flavorful oven-baked Paneer Tikka with vegetables immediately. Delight in the rich taste and texture of this culinary creation!
Explore Exciting Paneer Tikka Cooking Alternatives
Traditional Stovetop Method: Discover the art of Paneer Tikka with the classic stovetop method. Marinate Paneer and veggies, then skewer and grill to golden perfection.
Air Fryer Magic: Experience quick and crispy Paneer Tikka with the Air Fryer. Marinate Paneer and veggies, thread onto skewers, and air fry for a delightful texture.
Barbecue Delight: Indulge in the rich flavors of Paneer Tikka through the barbecue method. Generously marinate, skewer, and grill for an authentic smoky taste.
Tandoor Tradition: Immerse yourself in tradition with Tandoor-cooked Paneer Tikka. Generously marinate, thread onto skewers, and cook for an authentic, charred perfection.
Serving Suggestions for Paneer Tikka
Paneer tikka is incredibly versatile and can be served in various ways. As an appetizer, it’s best served hot, right off the grill, with a side of mint-coriander chutney and a squeeze of fresh lemon juice.
You can also use paneer tikka as a filling for wraps and sandwiches, or even toss it in a delicious gravy to make paneer tikka masala, a hearty main course. Accompanied by naan or rice, it’s a meal fit for a king!
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Perfect recipe … easy to cook !! !