Paneer Tikka Recipe, How To Make Paneer Tikka Recipe

There are numerous events in which meat lovers have happily compromise for a pure vegetarian meal, so long as there was one or more paneer dish within the menu. Though paneer is a kind of ingredient in a number of regional cuisines in India, the very reference to paneer reminds the state Punjab having its fertile fields of wheat and yellow mustard flowers, the   sanjha chulahs (social tandoor ovens) and also the roadside dhabas, offering tandoori roti, sarson ka saag, dal makhani, makki di roti, lassi, a lot more and of course Tandoori Paneer Tikka.

Paneer tikka is an Indian food produced from chunks of paneer marinated in spices and are then organized on a stick with onions, capsicums and tomatoes. These sticks are barbequed inside a tandoor and the dish is afterwards served hot, seasoned with fresh lemon juice and chaat masala. It is usually coupled with salad or mint chutney. Tikka dishes usually fit with mint chutney. The paneer, though soft, has a crisp singe on the surface.   It's a veggie substitute for chicken tikka as well as other meat dishes. It's a well-liked dish that's widely accessible in India and countries with Indians.

paneer tikka is marinated paneer (Indian cheese) cubes and vegetable pieces are barbequed in tandoor (clay oven). So, basically this is known as tandoori paneer tikka. But in the home we don't have tandoor, so we'll be making it without tandoor and you'll no need to compromise the flavor and texture. You can grill or bbq the tikkas you can also use grill pan.

Variations:

• Paneer Tikka Masala is when paneer tikka is cooked in a spicy and creamy gravy

• Paneer Tikka Roll, in which paneer tikka is wrapped into an Indian bread and served

• Kebab is a variant of paneer tikka.

How you can make paneer:

Paneer is a lot easier than other cheese to make at home. It takes only few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey are separated. Paneer are simply pressed into a cube after which sliced up or chopped or grated.

Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.