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Indian recipes and culinary adventures

Paneer Tikka: Ghar Ka Pyaar, Tandoor Ka Swad! (Home’s Love, Tandoor’s Taste!)

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Chef Curry Do’pyaza

Paneer Tikka: Ghar Ka Pyaar, Tandoor Ka Swad! (Home’s Love, Tandoor’s Taste!)

Namaste Doston! And a warm Sat Sri Akal to all my Punjabi brothers and sisters! Chef Curry Do’pyaza here, ready to spice up your life with a dish that’s close to my heart (and stomach!): Paneer Tikka.

This dish is like a warm hug on a cold day, a burst of sunshine on a gloomy one. It’s a crowd-pleaser at Diwali parties, a must-have at wedding feasts, and a delicious treat during the festive season of Holi. You’ll find it gracing tables during joyous celebrations all across North India, especially during the cooler months when the smoky flavors are extra comforting.

A Little Trip Down Memory Lane

Paneer Tikka, my friends, isn’t some ancient recipe passed down through generations. It’s a relatively modern invention, likely originating in the bustling kitchens of North Indian restaurants in the mid-20th century. The idea was simple: take the delicious flavors of tandoori chicken and apply them to paneer (Indian cheese), creating a vegetarian delight. And what a delight it is!

Get Ready to Cook!

  • Preparation Time: 20 minutes (plus 30 minutes for marinating)
  • Cooking Time: 15-20 minutes

What You’ll Need (Ingredients):

  • 250g Paneer (Indian Cheese), cut into 1-inch cubes
  • 1 cup Dahi (Yogurt), thick and hung
  • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 tbsp Nimbu ka Ras (Lemon Juice)
  • 1 tsp Lal Mirch Powder (Red Chili Powder)
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Dhaniya Powder (Coriander Powder)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Ajwain (Carom Seeds)
  • 1/4 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed
  • 2 tbsp Sarson ka Tel (Mustard Oil)
  • Salt to taste
  • 1 medium Pyaaz (Onion), cut into cubes
  • 1 medium Shimla Mirch (Bell Pepper), cut into cubes

Let’s Get Cooking! (Step-by-Step Instructions):

  1. Marinate the Paneer: In a large bowl, whisk together the dahi, adrak-lahsun paste, nimbu ka ras, lal mirch powder, haldi powder, dhaniya powder, garam masala, ajwain, kasuri methi, sarson ka tel, and salt. This is your magical marinade!
  2. Gently add the paneer cubes to the marinade, making sure each piece is nicely coated. Cover the bowl and refrigerate for at least 30 minutes, or even better, for a couple of hours. The longer it marinates, the more flavorful it becomes!
  3. Prepare the Veggies: While the paneer is marinating, cut the pyaaz and shimla mirch into cubes. These colorful veggies will add a delightful crunch and sweetness to your tikka.
  4. Assemble the Tikka: Thread the marinated paneer cubes and the vegetable cubes onto skewers. You can alternate between paneer and veggies for a pretty presentation.
  5. Cook to Perfection: Now comes the fun part! You have several options:
    • Gas Stove: Heat a tava (flat griddle) or frying pan over medium heat. Lightly grease it with oil. Place the skewers on the hot tava and cook, turning occasionally, until the paneer is golden brown and slightly charred on all sides. This usually takes about 15-20 minutes.
    • Oven: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, turning halfway through, until the paneer is golden brown.
    • Air Fryer: Preheat your air fryer to 375°F (190°C). Place the skewers in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through, until the paneer is golden brown.

Chef Curry’s Top Tips:

  • Use thick, hung dahi for the marinade. This prevents the marinade from becoming too watery.
  • Don’t overcook the paneer, or it will become rubbery. You want it to be soft and tender.
  • For a smoky flavor, you can add a piece of burning charcoal to a small steel bowl, place it in the bowl with the marinated paneer, pour a teaspoon of oil over the charcoal, and cover the bowl tightly for a few minutes.
  • If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning.

Cooking It Your Way:

  • Induction Stove: Follow the gas stove method, adjusting the heat as needed.
  • Pressure Cooker: While not ideal for the traditional tikka, you can use a pressure cooker to quickly cook the marinated paneer and vegetables. Place them in a steamer basket inside the pressure cooker with a cup of water. Cook for just 1-2 whistles, then release the pressure immediately. Be careful not to overcook!
  • Microwave: Not recommended, as it will make the paneer rubbery.
  • Slow Cooker/Crockpot: Not suitable for this recipe.

Nutritional Goodness (Approximate per serving):

  • Calories: 250-300
  • Protein: 20-25g
  • Fat: 15-20g
  • Carbohydrates: 5-10g

Serving Suggestions:

Serve your delicious Paneer Tikka hot, garnished with fresh hara dhaniya (cilantro) and a squeeze of nimbu ka ras. It’s fantastic as an appetizer, a side dish, or even as a filling for wraps and sandwiches. Pair it with mint chutney, tamarind chutney, or a simple raita for a complete and satisfying meal.

Now It’s Your Turn!

So, there you have it! A simple, yet incredibly flavorful recipe for Paneer Tikka. I encourage you to try this at home and share it with your family and friends. Let the aroma of spices fill your kitchen and the smiles of your loved ones fill your heart.

Happy Cooking!

Chef Curry Do’pyaza signing off!