Hello, food enthusiasts! Welcome back to Savory Scrolls - One Bite at a Time. Today, I'm excited to bring you one of my favorite vegetarian delights – Paneer Tikka. This delicious appetizer is perfect for any occasion, from family gatherings to a cozy dinner at home. Whether you have access to a grill, an oven, or simply a stovetop, I've got you covered with all the methods to prepare this mouth-watering dish. But first, let's dive into the rich history of this iconic dish.
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Image: Paneer Tikka
Source: Pixabay |
A Brief History of Paneer Tikka
Paneer Tikka is a popular North Indian dish that has its roots in Punjabi cuisine. Traditionally cooked in a tandoor (a clay oven), this dish has been a staple in Indian households and restaurants for decades. The word "tikka" means pieces or chunks, and in this case, it refers to chunks of paneer (Indian cottage cheese) marinated in a blend of spices and yogurt, then grilled or baked to perfection.
Paneer, a fresh, non-melting cheese, has been a part of Indian cuisine for centuries, often credited to the Persian and Afghan influences on Indian food. Paneer Tikka, as we know it today, became popular with the advent of the tandoor cooking technique, which imparts a unique smoky flavor to the dish. Over time, it has evolved with regional variations and modern cooking methods, making it a beloved appetizer across the globe.
Ingredients
For the Marinade:
- 200 grams paneer (cottage cheese), cut into cubes
- 1/2 cup thick yogurt (hung curd works best)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 tablespoon mustard oil (or any cooking oil)
For the Skewers:
- 1 bell pepper, cut into cubes
- 1 onion, cut into cubes
- 1 tomato, cut into cubes
- Wooden skewers (soaked in water for 30 minutes)
Instructions
- Prepare the Marinade:
- In a large mixing bowl, whisk the yogurt until smooth.
- Add the ginger-garlic paste, lemon juice, gram flour, and all the spices (turmeric, red chili powder, garam masala, cumin powder, coriander powder, and salt).
- Mix well to form a thick marinade.
- Add the mustard oil and give it a good mix.
- Marinate the Paneer:
- Add the paneer cubes to the marinade, ensuring each piece is well-coated.
- Also, add the bell pepper, onion, and tomato cubes to the marinade.
- Cover the bowl and let it marinate in the refrigerator for at least 1 hour (the longer, the better).
- Prepare the Skewers:
- Preheat your oven to 200°C (392°F) or prepare your grill.
- Thread the marinated paneer and vegetables onto the soaked wooden skewers, alternating between paneer, bell pepper, onion, and tomato.
- Cook the Paneer Tikka:
- Oven Method: Place the skewers on a baking tray lined with aluminum foil. Bake in the preheated oven for 15-20 minutes, turning once halfway through, until the paneer is golden and slightly charred at the edges.
- Grill Method: If using a grill, cook until the paneer is nicely charred, turning occasionally.
- Stovetop Method: Heat a non-stick pan or tawa over medium-high heat. Drizzle some oil on the pan and place the marinated paneer and vegetables. Cook on each side until they are golden brown and slightly charred, turning occasionally.
- Serve:
- Remove the skewers from the oven, grill, or pan and let them cool for a minute.
- Serve hot with mint chutney and lemon wedges on the side.
Tips:
- For an extra smoky flavor, you can use the "dhungar" method. Heat a piece of charcoal until red hot, place it in a small bowl, and set it in the middle of the marinated paneer. Pour a teaspoon of ghee or oil over the charcoal and cover the bowl immediately. Let it sit for a few minutes to infuse the smoky flavor.
- If you don't have an oven or grill, you can cook the paneer tikka on a stovetop using a non-stick pan or tawa.
I hope you enjoy making and devouring this Paneer Tikka as much as I do! It's a delightful appetizer that never fails to impress. Let me know how it turned out for you in the comments below.
Until next time, happy cooking and stay savory!
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