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Paneer Tikka Lasagna: A Desi Twist on an Italian Classic, Boss!

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Chef Curry Do’pyaza

Paneer Tikka Lasagna: A Desi Twist on an Italian Classic, Boss!

Namaste, mere pyaare doston! (Hello, my dear friends!) Sat Sri Akal! Kem chho? (How are you?) Chef Curry Do’pyaza here, ready to spice up your culinary lives with a dish that’s as unexpected as finding ghee in a gelato shop! Today, we’re taking a trip to Italy, but with a very, very Indian passport. We’re making Paneer Tikka Lasagna!

This fusion marvel is perfect for Diwali parties, Holi get-togethers, or even a cozy monsoon evening when you crave something warm and comforting. Imagine the vibrant colours of Holi mirrored in layers of deliciousness! This dish is a showstopper, a conversation starter, and a guaranteed crowd-pleaser.

A Little History Lesson (with a Pinch of Masala)

Lasagna, as you know, is a classic Italian baked pasta dish. But paneer tikka? That’s pure Punjabi magic! It is believed that Paneer Tikka was first invented by Kundan Lal Gujral, the founder of the Moti Mahal restaurant in Delhi. The idea of combining these two seemingly different worlds came to me one day when I was craving both pasta and paneer tikka. A lightbulb went off in my head, and I knew I had to create this masterpiece! And trust me, it’s a dhamaka (explosion) of flavours!

Get Ready to Cook!

Preparation Time: 30 minutes
Cooking Time: 45 minutes

Ingredients – The Masala of Our Story

  • For the Paneer Tikka:
    • 500g Paneer (Indian Cheese), cut into cubes
    • 1 cup Dahi (Yogurt), thick and hung
    • 1 tbsp Adrak-Lehsun Paste (Ginger-Garlic Paste)
    • 1 tsp Lal Mirch Powder (Red Chilli Powder)
    • 1/2 tsp Haldi Powder (Turmeric Powder)
    • 1 tsp Garam Masala
    • 1 tbsp Nimbu ka Ras (Lemon Juice)
    • 2 tbsp Tel (Oil)
    • Salt to taste
  • For the Rich Tomato Sauce:
    • 2 tbsp Tel (Oil)
    • 1 medium Pyaaz (Onion), finely chopped
    • 2 cloves Lehsun (Garlic), minced
    • 1 (28 ounce) can Crushed Tomatoes
    • 1 tsp Sugar
    • 1/2 tsp Dried Oregano
    • 1/4 tsp Lal Mirch Flakes (Red Pepper Flakes) – optional, for extra zing!
    • Salt to taste
  • For the Creamy White Sauce:
    • 4 tbsp Makhan (Butter)
    • 4 tbsp Maida (All-Purpose Flour)
    • 3 cups Doodh (Milk)
    • 1/4 tsp Jaiphal Powder (Nutmeg Powder)
    • Salt and Kali Mirch Powder (Black Pepper Powder) to taste
  • Other Essentials:
    • 9 Lasagna Noodles (oven-ready, no pre-boiling needed)
    • 1 cup Mozzarella Cheese, shredded
    • 1/2 cup Cheddar Cheese, shredded
    • Fresh Dhaniya (Cilantro), chopped for garnish

Let’s Get Cooking! Step-by-Step

  1. Marinate the Paneer: In a bowl, mix together the dahi, adrak-lehsun paste, lal mirch powder, haldi powder, garam masala, nimbu ka ras, tel, and salt. Add the paneer cubes and gently coat them. Let it marinate for at least 30 minutes (or even better, for a couple of hours in the fridge!). This is where the magic happens, folks!

  2. Cook the Paneer Tikka: Heat a pan or grill pan over medium heat. Add the marinated paneer and cook until lightly charred on all sides. You want that smoky, tandoori flavour!

  3. Make the Tomato Sauce: Heat tel in a saucepan over medium heat. Add the pyaaz and cook until softened and golden brown. Add the lehsun and cook for another minute until fragrant. Stir in the crushed tomatoes, sugar, oregano, lal mirch flakes (if using), and salt. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

  4. Whip Up the White Sauce: In a saucepan, melt the makhan over medium heat. Whisk in the maida and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (a roux). Gradually whisk in the doodh, making sure there are no lumps. Continue to cook, stirring constantly, until the sauce thickens. Stir in the jaiphal powder, salt, and kali mirch powder.

  5. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce at the bottom of a 9×13 inch baking dish. Arrange three lasagna noodles over the sauce. Spread half of the paneer tikka over the noodles. Spoon half of the white sauce over the paneer. Sprinkle with some mozzarella and cheddar cheese. Repeat the layers: noodles, tomato sauce, remaining paneer tikka, remaining white sauce, and more cheese. Top with the remaining noodles, tomato sauce, and a generous layer of mozzarella and cheddar cheese.

  6. Bake It to Perfection: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

  7. Rest and Serve: Let the lasagna rest for at least 10-15 minutes before cutting and serving. Garnish with fresh dhaniya and enjoy!

Chef’s Tips for a Lazeez (Delicious) Lasagna

  • Hung Curd is Key: Using thick, hung dahi is crucial for the paneer tikka marinade. It helps the spices cling to the paneer and prevents it from becoming watery.
  • Don’t Overcook the Paneer: Paneer can become rubbery if overcooked. Just cook it until it’s lightly charred and heated through.
  • Fresh is Best: Use fresh ingredients whenever possible for the best flavour.
  • Cheese Please: Don’t skimp on the cheese! It adds richness and that gooey, melty goodness that everyone loves.

Cooking it Your Way

  • Gas Stove: You can easily make the paneer tikka and sauces on a gas stove following the instructions above.
  • Induction Stove: The same applies to an induction stove. Adjust the heat settings accordingly.
  • Oven: Baking is the preferred method for the final lasagna.
  • Air Fryer: You can cook the paneer tikka in an air fryer. Preheat the air fryer to 375°F (190°C) and cook for 8-10 minutes, flipping halfway through, until lightly charred.
  • Microwave: Not recommended for the entire lasagna, but you can reheat individual portions in the microwave.

Nutritional Information (Approximate, per serving)

  • Calories: 450-550
  • Protein: 25-30g
  • Fat: 25-30g
  • Carbohydrates: 40-50g

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Serving Suggestions

Serve this chatpata (spicy) lasagna with a side of:

  • Fresh green salad with a tangy vinaigrette
  • Garlic bread or naan
  • Raita (yogurt dip)

Time to Cook, Yaar!

So there you have it, folks! My Paneer Tikka Lasagna – a fusion dish that’s sure to impress your family and friends. Try this recipe at home and share the deliciousness with your loved ones. Trust me, they’ll be saying “Wah! Wah!” after every bite! Happy cooking!