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Paneer Tikka Dry: A Chatpata Treat From Chef Curry Do’pyaza!

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Chef Curry Do’pyaza

Paneer Tikka Dry: A Chatpata Treat From Chef Curry Do’pyaza!

Namaste Dosto! Sat Sri Akal! Kem Chho? How are you all doing? Your friendly neighborhood Chef Curry Do’pyaza is back with another lip-smacking recipe that will transport you straight to the vibrant streets of India!

Today, we’re diving into the delightful world of Paneer Tikka Dry – a dish that’s as versatile as it is delicious. This isn’t just a recipe; it’s a celebration of flavors, a testament to the magic that happens when simple ingredients come together in perfect harmony.

When Do We Devour This Delight?

Paneer Tikka Dry is a superstar during festive occasions! Think Diwali, Holi, weddings, or even a simple family get-together. It’s the perfect appetizer to kick off a grand feast or a satisfying snack to enjoy with a cup of chai on a cool evening. This dish is particularly popular during the cooler months of the year, when the smoky flavors and warming spices are most welcome.

A Little Trip Down Memory Lane

The story of Tikka begins in the royal kitchens of the Mughal Empire. Legend has it that the chefs wanted to create a dish that was both flavorful and easy to eat for the kings and emperors. Marinating and grilling meat was a common practice, and gradually, the vegetarian version using paneer emerged, becoming a favorite across the Indian subcontinent. The “dry” version, without the gravy, is a more modern adaptation, perfect for a quick and tasty bite.

Let’s Get Cooking!

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

Ingredients: The Stars of Our Show

  • 250 grams Paneer (Indian Cottage Cheese), cut into 1-inch cubes
  • 1 medium sized Capsicum (Bell Pepper), cut into 1-inch cubes
  • 1 medium sized Onion, cut into 1-inch cubes
  • 1/2 cup Curd (Yogurt), thick and hung
  • 1 tablespoon Ginger-Garlic Paste (Adrak-Lahsun Paste)
  • 1 tablespoon Lemon Juice (Nimbu ka Ras)
  • 1 teaspoon Red Chili Powder (Lal Mirch Powder)
  • 1/2 teaspoon Turmeric Powder (Haldi Powder)
  • 1 teaspoon Coriander Powder (Dhania Powder)
  • 1/2 teaspoon Cumin Powder (Jeera Powder)
  • 1/4 teaspoon Garam Masala
  • 1/4 teaspoon Black Salt (Kala Namak)
  • 2 tablespoons Mustard Oil (Sarson ka Tel)
  • Salt (Namak) to taste
  • Fresh Coriander Leaves (Hara Dhania), for garnish

The Magic Unfolds: Step-by-Step Instructions

  1. The Marinade Magic: In a large bowl, whisk together the curd, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, black salt, mustard oil, and salt. This fragrant mixture is the key to our delicious tikka!
  2. Paneer Power: Gently add the paneer, capsicum, and onion to the marinade. Make sure everything is nicely coated. Be gentle, dosto! We don’t want to break the delicate paneer.
  3. Rest and Relax: Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. The longer, the better, as it allows the flavors to really penetrate the paneer.
  4. Cooking Time! Now, you have options!
    • Stovetop Sizzle: Heat a non-stick pan or tawa over medium heat. Add a little oil. Arrange the marinated paneer, capsicum, and onion pieces on the pan, making sure not to overcrowd it. Cook for about 8-10 minutes, turning occasionally, until the paneer is golden brown and slightly charred.
    • Oven Delight: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Thread the marinated paneer, capsicum, and onion onto skewers. Place the skewers on the baking sheet and bake for 15-20 minutes, turning halfway through, until golden brown.
    • Air Fryer Fun: Preheat your air fryer to 375°F (190°C). Place the marinated paneer, capsicum, and onion in the air fryer basket in a single layer. Cook for 8-10 minutes, shaking the basket halfway through, until golden brown.
  5. Garnish and Serve: Sprinkle with fresh coriander leaves and serve hot!

Chef’s Tips for Tikka Perfection

  • Hung Curd is Key: Using thick, hung curd ensures that the marinade clings nicely to the paneer.
  • Don’t Overcrowd: When cooking on the stovetop or in the air fryer, avoid overcrowding the pan or basket. This will ensure that the paneer gets nicely browned.
  • Charred Goodness: Don’t be afraid to let the paneer get slightly charred. This adds a wonderful smoky flavor.
  • Spice It Up (or Down): Adjust the amount of red chili powder to suit your spice preference.
  • Marinate Longer: For a deeper flavor, marinate the paneer overnight.

Cooking Medium Variations:

  • Gas Stove: The most common and traditional method, offering good control over heat.
  • Induction Stove: Works similarly to a gas stove, providing precise temperature control.
  • Oven: Provides even cooking and a slightly drier texture.
  • Air Fryer: A quick and healthy option, giving a crispy exterior.
  • Microwave: While not ideal for achieving a charred effect, you can microwave the paneer for a quick warm-up after other cooking methods.

Nutritional Nuggets (per serving, approximate):

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

Serving Suggestions: The Grand Finale

  • Serve as an appetizer with mint chutney or raita.
  • Wrap it in a roti or naan for a quick and satisfying snack.
  • Add it to salads for a protein boost.
  • Enjoy it as a side dish with your favorite Indian meal.

Time to Get Cooking, Yaar!

There you have it, folks! My easy and delicious recipe for Paneer Tikka Dry. Now, go ahead, try this recipe at home, and share the joy of delicious food with your friends and family. This dish is guaranteed to bring smiles to everyone’s faces.

Until next time, happy cooking!

Your friend,

Chef Curry Do’pyaza!