Paneer Tikka is a popular starter for any occasion. It’s delicious, healthy, packed with protein, and easy to make and enjoy. No wonder this delightful recipe is a hit, especially among vegetarians. There are many variations of paneer tikka masala recipes, from the grilled paneer tikka made with some spices and grilled with capsicum and onions to paneer tikka masala, which is a thick, delicious gravy made with a tomato and onion base. Both recipes hit the spot regarding flavour and are a staple in vegetarian food. While Indian vegetable recipes have always had takers, paneer tikka enjoys a special place in Indian cooking.
What are the key ingredients used in paneer tikka?
The key ingredients to prepare a delicious paneer tikka include paneer cubes, yoghurt, vegetables like onion, capsicum, and tomatoes, Suhana paneer tikka masala for that extra kick and spice, gram flour, oil, ginger garlic paste, lemon juice and some spices for added flavour, including Ambari chili powder and Ambari turmeric powder.
- Paneer cubes:No paneer tikka recipe can be prepared without silky soft paneer cubes. The fresher, the better. When grilled, these paneer cubes melt in your mouth. Using the right spices can flavour your paneer tikka starter and elevate its taste to please your tastebuds.
- Yoghurt:Yoghurt is another important ingredient that helps tenderize the paneer cubes. It adds flavour, keeping the paneer moist, and ensures it does not stick to the skewers.
- Vegetables:Vegetables like onions, tomatoes, and capsicum are also used to add texture and flavour to the paneer tikka recipe.
- Suhana Paneer tikka masala:Want to ensure you get the best tasting paneer tikka masala? Then it would be best to use Suhana Paneer tikka masala, the best blend of Indian spices used in traditional Indian cooking. Made with garam masala, cumin, coriander, turmeric, and red chili powder, these spices give the dish a rich and flavourful taste.
- Gram flour:Gram flour adds a crispy texture to your paneer tikka starter. It also helps bind the marinate and enhances the overall flavour of this dish.
- Oil:The quantity of oil used varies in recipes. Some prefer using less oil to make a healthy paneer tikka. However, while the amount of oil used may differ, it’s still a vital ingredient to keep the paneer moist and to add its unique flavour.
- Ginger garlic paste:Ginger garlic paste helps tenderize and break down the proteins in the paneer. It also adds flavour and helps preserve the paneer, keeping it soft and moist.
- Lemon juice: Lemon juice is added for tang and freshness, which makes paneer tikka scrumptious.
- Spices:No paneer tikka recipe is complete without an array of spices. They flavour the dish and add that extra zing, making it irresistible. The Ambari chili powder is perfect for this dish, adding a rich, fiery taste. The Ambari chili powder is another great addition that adds a delicious, complex flavour to a standard paneer tikka dish, elevating its taste to another level. Both spices are versatile and can be used in most Indian cooking recipes.
What goes well with paneer tikka?
Every paneer tikka dish needs certain accompaniments to complete it. You have freshly made mint chutney, spicy pickles, tandoori roti or naan, onion, cucumber salad, or raita. Paneer tikka is also a great starter before you dig into another popular favourite – the biryani.
What are the different variations of paneer tikka
Paneer is a versatile ingredient that’s prepared in many ways, from the basic paneer tikka to Hariyali paneer tikka flavoured with mint and coriander, and other spices. There’s also a spicy version called Achari paneer tikka and the rich, subtly flavoured Malai paneer tikka. The latter is a favourite with people with a low spice tolerance. The Tandoori paneer tikka is another standard variation you find on most hotel menus, along with the Spicy paneer tikka, for those who simply love that fiery kick.
How to make Paneer tikka in the oven?
- 1 kg paneer, cut into 1-inch cubes
- 1 cup plain yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Suhana paneer tikka masala
- 1 teaspoon Ambari turmeric powder
- 1 teaspoon Ambari chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon oil
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, for the marination, combine the paneer, yoghurt, lemon juice, ginger-garlic paste, Suhana paneer tikka masala powder, turmeric powder, red chili powder, salt, and pepper. Mix well to coat the paneer. Cover the bowl and refrigerate for at least 30 minutes or up to overnight. Line a baking sheet with parchment paper. Remove the paneer from the marinade and place it on the baking sheet. Brush the paneer with the oil. Bake for 15-20 minutes or until the paneer is cooked through and has a slightly charred exterior. Serve hot with your favourite naan or rice.
You can also add vegetables of your choice for added flavour. And grill the paneer and vegetables on a skewer.