Easy Paneer Tikka Food
PANEER TIKKA
A simple version of this classic Indian vegetarian cheese dish.
Provided by Sarah Barnes
Categories Appetizer Main Course
Number Of Ingredients 5
Steps:
- Mix the yoghurt and tikka paste in a large bowl, add the paneer and coat fully.
- If you are marinating, cover and leave in the fridge until you're ready to use.
- Thread onto the skewers, along with the peppers.
Nutrition Facts : Calories 433 kcal, Carbohydrate 17 g, Protein 19 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 76 mg, Sodium 43 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
PANEER TIKKA RECIPE (RESTAURANT STYLE)
This Restaurant Style Paneer Tikka is a popular and delicious tandoori snack where paneer (Indian cottage cheese cubes) are marinated in a spiced yogurt-based marinade, arranged on skewers and grilled in the oven.
Provided by Dassana Amit
Time 2h30m
Number Of Ingredients 19
Steps:
- Chop the paneer in square shaped cubes.
- Dice the onions and capsicum in 1 or 1.5 inches square pieces.
- In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
- Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
- Mix very well. Check the taste and add more seasonings if required.
- Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
- Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
- After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
- Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element.
- Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
- Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
- Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.
- Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
- Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
- Serve paneer tikka with mint chutney and onion rings with lemon wedges
Nutrition Facts : Calories 316 kcal, Carbohydrate 11 g, Protein 17 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 47 mg, Sodium 470 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY PANEER TIKKA
Cubes of cottage cheese are marinated in a mix of spices and then grilled. An easy starter or side dish that takes only minutes to cook. It can also be served with roomali roti or made into Paneer tikka wraps for the main course. Serve with cilantro instead of the chutney if preferred.
Provided by Swati
Categories World Cuisine Recipes Asian Indian
Time 1h42m
Yield 4
Number Of Ingredients 14
Steps:
- Line a fine-mesh strainer with muslin or cheesecloth and set inside a small bowl. Pour in yogurt; let drain for 15 minutes. Discard liquid.
- Mix drained yogurt, ginger-garlic paste, lemon juice, turmeric, chile powder, cumin, garam masala, and salt together in bowl. Add paneer, onion, and green bell pepper and mix well. Marinade for 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Skewer marinated paneer, onion, and bell pepper onto metal skewers. Grill until vegetables are soft and cheese is browned, 6 to 8 minutes. Brush with vegetable oil and grill for 1 minute more.
- Mix onion rings with green chutney and serve with skewers.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 27.7 g, Cholesterol 11 mg, Fat 6.9 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 2.6 g, Sodium 419.1 mg, Sugar 20.6 g
PANEER TIKKA MASALA
Paneer tikka masala. It goes well with naan or basmati rice.
Provided by BeeSkillz
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a skillet over medium heat; cook and stir paneer until golden, about 5 minutes. Add onions, green bell pepper, jalapeno peppers, cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala to paneer; cook and stir until fragrant and evenly coated, about 1 minute.
- Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 16.5 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 2.7 g, Protein 14.4 g, SaturatedFat 13.9 g, Sodium 1224.8 mg, Sugar 5.7 g
PANEER TIKKA WITH CILANTRO MINT CHUTNEY
Steps:
- For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
- Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
- For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
- Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
- Serve hot with naan, cabbage and drizzled with cilantro mint chutney.
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