When it comes to Punjabi flavors, Tandoori Paneer Tikka is one of the first dishes that comes to mind. This dish not only wins the hearts of vegetarian food lovers, but its aroma is captivating even before it is served. Tandoori Paneer Tikka is a recipe that is considered a popular starter at weddings, restaurants, and special home parties. In this article, we will tell you a unique and desi way to make Tandoori Paneer Tikka, which preserves the traditional Punjabi taste.
What is Tandoori Paneer Tikka?
Tandoori Paneer Tikka is a purely vegetarian starter in which paneer is marinated in a marinade prepared with curd, spices, and fragrant herbs and then baked in a tandoor or on a griddle. This recipe is especially known for its smoky tandoori flavor and spicy marinade.
Ingredients (For 4 People)
For the Marinade:
- Yogurt – ¾ cup (thick and creamy)
- Lemon Juice – ½ tsp
- Red Chili Powder – ½ tsp
- Roasted Cumin (crushed) – ½ tsp
- Ginger Paste – ½ tsp
- Green Chili Paste – ½ tsp
- Black Pepper (freshly ground) – 1 tsp
- Carom Seeds (Ajwain) – ½ tsp
- Fennel Seed Powder – 1 tsp
- Turmeric Powder – ¾ tsp
- Gram Flour (Besan) – ⅓ cup (roasted)
- Oil – 1 tsp
- Salt – To taste
- Saffron – 1 tbsp (dissolved in a few drops of milk)
Other Ingredients:
- Paneer – 12 pieces (cut into 2-inch cubes)
- Oil – 1 tbsp (for cooking)
- Chaat Masala – 1 tsp
- Green Coriander – 1 tbsp (finely chopped)
Instructions
1. Prepare the Saffron Mixture
In a bowl, mix milk and saffron and set aside for 5-10 minutes. This will develop both color and aroma.
2. Prepare the Spicy Marinade
In a deep bowl, add yogurt, all the spices, gram flour, lemon juice, and oil, and mix well. Now add the saffron-milk mixture and whisk to prepare a thick paste.
3. Marinate the Paneer
Add the paneer cubes to this prepared paste and mix gently so that each piece is well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours if you have time, the taste will be deeper).
4. Make Paneer Sate Sticks
Now take 3-3 pieces of paneer and thread them onto wooden or metal sate sticks. Prepare all the sticks in the same way.
5. Bake or Grill
- Heat a non-stick griddle, lightly oil it, and place two sticks. Cook on medium heat until golden brown on all sides.
- Sprinkle chaat masala and green coriander on the cooked tikkas.
Serving Suggestions
- Serve with green coriander and mint chutney and lemon wedges.
- It can also be eaten with onion slices and buttered roomali roti.
- If desired, the paneer tikka can be "cold smoked" for a smoked flavor.
Special Tips
- Keeping the paneer in the marinade for longer allows the spices to soak in thoroughly.
- Gram flour helps in giving crispness and stability to the tikka.
- If there is no tandoor or barbecue, it can also be made in a grill pan or air fryer.
- The use of fennel seeds and carom seeds makes it easier to digest and gives a unique flavor.
Tandoori Paneer Tikka is a spicy Punjabi starter, which is marinated in yogurt, spices, and saffron and baked in a tandoor or on a griddle. It is an excellent combination of taste, aroma, and crispness. Served with chaat masala, green chutney, and lemon.
