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Paneer Tikka

Paneer Tikka
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Paneer Tikka Recipe, How To Make Paneer Tikka Recipe

This is a vegetarian starter . Serves 2 to 4.

 

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) an... Read More..

About Recipe

How to make Paneer Tikka

(3 ratings)
3 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Paneer Tikka
Author : Vahchef
Main Ingredient : Paneer Cheese
Servings : 0 persons
Published date : November 13, 2016


Ingredients used in Paneer Tikka
• Garam masala (optional) - 1/2 teaspoons.
• Cumin powder - 1/2 teaspoons.
• Coriander powder - 1/2 teaspoons.
• Ginger garlic paste - 1 tablespoons.
• Yogurt (curd) - 3 tablespoons.
• Paneer (indian cottage cheese) - 200 grams.
• Tandoori masala - 1 teaspoons.
• Chilli powder - to taste.
• Salt - to taste.
• Onions - 1 .
• Green pepper (capsicum) - 1 .
Method:
Cut Paneer into 1quot; cubes. Cut onions into 1quot; squares. Separate the onion by two sheath together. Deseed and cut capsicum to 1quot; squares (Can also include Red or yellow pepper if you like it colourful). Hang yogurt in a muslin filter for about 15 mins or until all the whey leaves. Now mix yogurt and all other powder ingredients and ginger garlic paste into a smooth paste. In a bowl, add Paneer, Capsicum, and onions and pour the yogurt mixture on it. Shake it slightly so everything is coated evenly with the yogurt mixture. Now leave this in the refridgerator for minimum 2 hours to 24 hours. The more you leave this mixture the better the flavour in the paneer (I prick the paneer through with the skewer while I leave it). PreHeat the grill for 10 mins in 275 degrees Celsius. Alternate on the skewer Paneer, Onions and capsicum. Leave a tray under the grill to collect the drips. As you grill turn once as the top turns golden brown. It takes 15 mins to get done. Serve with Iceberg Lettuce, slices of cucumber and lemon.





Cooking with images





Articles


 

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.



 

Comments & Reviews

 

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Recent comments

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vahuser Posted on Sat Dec 11 2010

I just love ur recipes and you........you have really let us know the inside secrets of cooking...which hardly any chef does on so called TV cookery shows.all the recipes from u hv made wonders in my life.I heartly appreciate your generous efforts t

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vahuser Posted on Thu May 20 2010

My wife, Girija, recently made chilly paneer fry after watching your video for our daughter's birthday and everyone not only ate but also took some home. It came out brilliantly well. Tks, Sanjay. I am looking for a video of you preparing Paneer tikk

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vahuser Posted on Mon Aug 31 2009

I made this Paneer Tikka at my place in a grill. I used Skewers, but the paneer became too soft and broke into Pieces. The Paneer tikka was tasty to eat..

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