Paneer Tikka is a very popular finger snack in North India. Every gathering or wedding will have Paneer Tikka served. Fortunately it’s easy to make too.
|Preparation Time:||3 hours|
|Cooking time:||10 minutes|
|Dahi (yogurt or curd)||2 cups|
|Red chilli powder (lal mirch)||1 tsp|
|Kitchen Masala King||1 tsp|
|Kasoori methi (dried fenugreek leaves)||1 tsp|
|Chaat masala (available in Indian stores)||1 tsp|
|Fresh coriander leaves||1/4 cup|
|Grated Ginger||1 tsp|
|Vegetable oil||1 tbsp|
- Cut paneer in 1/2 cm thick large pieces. You want large pieces so that they are easy to grill.
- Hang yogurt in a muslin cloth so that excess water is drained.
- Mix all the spices in the yogurt.
- Slowly dip paneer pieces in yogurt mixture and store in a container. Make sure paneer is fully coated with yogurt. If the mixture is too thick, add some drained yogurt water.
- Leave the paneer pieces in yogurt mixture for at least a couple of hours.
- Heat a large nonstick pan. Add a little oil. Now carefully lay paneer pieces in the pan. Let it cook on high heat. Do not turn or toss.
- Flip the pieces carefully one by one after they are slightly brown at the bottom (in about 1 minute). Cook the other side for another minute. Paneer will be brown from outside and soft from inside.
- Paneer Tikka is ready. Serve immediately with the your choice of chutney.
- I did not really grill the paneer but you can barbecue it or you can broil it in a conventional oven. I prefer stove and pan because it’s much simpler and very fast.
- You can add any spices that you like for marination like kasoori methi, barbecue masala etc.
- Make sure that you cook paneer on high heat only. It becomes rubbery if cooked on slow heat. Add it to the pan only when pan is sufficiently hot.