Amritsari paneer tikka recipe with step-by-step photographs – tasty starter snack of crisp shallow fried paneer cubes. The paneer cubes are marinated in a combination of gram flour, spices, herbs after which fried. This tikka recipe comes from town of the golden temple – Amritsar in Punjab.
My first acquaintance with Amritsari tikka recipe was as a cooking take a look at at my residence science school. We got handouts of particular person recipes and had been paired in two for each single recipe.
We had acquired Amritsari fish for the take a look at. Whereas I acquired besan, ginger-garlic paste and spices from residence, the opposite lady with me acquired fish fillets. I nonetheless bear in mind my mother grinding ginger-garlic paste for this. About 500 grams.
All the menu that day was for some friends from outdoors and the school employees, who would do the style testing. The portions had been giant for each certainly one of us. We had deep-fried the marinated and batter-coated fish. And sure we acquired good suggestions on the recipe.
Once I moved to being a vegetarian, I began making the identical recipe with paneer, potatoes and cauliflower. My people liked these variations. Generally I’d simply make with gram flour and at occasions I’d add some curd to the marination. I at all times shallow fry the paneer. You’ll be able to even deep fry or for well being causes bake them or air fry them. However shallow fried or deep fried style higher 🙂
There are two methods to make Amritsari paneer tikka. both marinate the paneer and fry. Or else make a batter. Dip the paneer cubes within the batter and fry. The batter model has completely different proportions. Then it turns into extra like a pakora.
This paneer tikka recipe used the primary choice talked about above. Combine, marinate and fry. Really easy to make for youths night snacks or as a celebration starter. If making for a celebration, simply enhance the elements proportionately.
You’ll be able to even use the paneer tikkas as a filling in a wrap. If serving at a celebration, you’ll be able to organize them in skewers.
Serve Amritsari paneer tikka scorching or heat sprinkled with some chaat masala powder and mint or coriander leaves garnish. Accompany tamarind chutney or mint raita by the aspect. Mint chutney additionally goes very nicely. Although you’ll be able to even use your favourite chutney.
Tofu can be utilized as an alternative to paneer. Use agency tofu for greatest style and texture.
Step-by-Step Information
The way to make Amritsari Paneer Tikka
1. Slice 250 grams to 300 grams paneer into barely thick cubes. If utilizing frozen paneer, then simply thaw it for some minutes in heat water, earlier than slicing.
Use delicate and contemporary paneer. I at all times choose utilizing selfmade paneer.
2. In a mixing bowl, take 4 tablespoons of besan (gram flour). Use good high quality besan that’s in its shelf life. You too can use chickpea flour as a substitute.
3. Add the next floor spices:
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon turmeric powder (floor turmeric)
- ¼ teaspoon garam masala powder
- ½ teaspoon Kashmiri purple chilli powder (or paprika)
4. Add 1 teaspoon of lemon juice for some tang.
5. Add 1.5 teaspoon of ginger garlic paste. If utilizing contemporary ginger and garlic, then crush ¾ inch peeled ginger and 4 to five medium peeled garlic cloves in a mortar-pestle to a fantastic paste.
6. Add salt as required.
7. Combine every thing with a spoon or wired whisk.
8. Add 2 tablespoons of water or as wanted.
9. Stir and blend to a clean batter combination with none lumps.
10. Add the paneer cubes.
11. Toss the bowl and gently combine the paneer cubes with the marinade, in order that the paneer cubes don’t break. You’ll be able to even combine the paneer cubes gently along with your hand.
12. Cowl the bowl and permit it to marinate for half-hour at room temperature. If holding for an extended time, then refrigerate.
You too can marinate for 4 to five hours or in a single day within the fridge. Within the picture beneath you will see the marinated paneer after half-hour.
Making Amritsari Paneer Tikka
13. Now warmth 3 tablespoons of oil in a thick bottomed tawa or frying pan. When the oil turns into scorching, place a small paneer piece.
14. That is simply to verify if the paneer doesn’t stick with the pan and the hotness of the oil. The oil needs to be medium scorching.
Do use a nicely seasoned pan whereas frying, or else the paneer cubes will stick with the pan.
15. Now coat the marination nicely on the cubes and place them on the recent tawa or skillet.
16. When the bottom turns into crisp and golden, flip and fry the opposite aspect.
17. Flip a few occasions and fry until each side are crisp, golden and evenly cooked. Barely thick paneer cubes don’t get onerous whereas frying and stay delicate even after frying.
Nevertheless, don’t fry for a very long time, as then the paneer cubes will get dense. Carry on regulating the flame from low to medium whereas frying.
18. Take away the fried paneer cubes and drain them on kitchen paper towels. Fry the remaining marinated paneer cubes in the identical approach.
Relying on the scale of pan, you’ll be able to fry suddenly or in two batches.
19. Serve Amritsari paneer tikka scorching or heat sprinkled with some chaat masala powder and mint or coriander leaves garnish. Accompany mint chutney, tamarind chutney or mint raita by the aspect.
It makes for a straightforward and attractive occasion snack. To make for potlucks and small events this recipe could be simply scaled up.
Few extra Paneer recipes for you!
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Amritsari paneer tikka
Amritsari paneer tikka recipe is paneer cubes marinated in a mixture of gram flour, spices, herbs+spices after which shallow fried. Tofu can be utilized as an alternative to paneer.
Prep Time 35 minutes
Prepare dinner Time 20 minutes
Complete Time 55 minutes
Stop your display screen from going darkish whereas making the recipe
Preparation for amritsari paneer tikka
Slice 250 grams to 300 grams paneer in barely thick cubes. If utilizing frozen paneer, then simply thaw it for some minutes in heat water, earlier than slicing.
In a mixing bowl add all elements besides oil, paneer cubes, chaat masala, coriander and mint leaves.
Combine each factor very nicely with a spoon or wired whisk to a clean batter combination with none lumps.
Now add the paneer cubes. Toss the bowl and gently combine the paneer cubes with the marinade, in order that the paneer cubes don’t break. You’ll be able to even combine the paneer cubes gently along with your hand.
Cowl the bowl and permit to marinate for half-hour at room temperature. If holding for longer time, then refrigerate. You too can marinate for 4 to five hours or in a single day in fridge.
Making amritsari paneer tikka
Now warmth 3 tablespoons of oil in a thick bottomed tawa/griddle or a frying pan. When the oil turns into scorching, place a small paneer piece.
That is simply to verify if the paneer doesn’t stick with the pan and the hotness of the oil. The oil needs to be medium scorching. Do use a nicely seasoned pan whereas frying, or else the paneer cubes will stick with the pan.
Now coat the marination nicely on the cubes and place them on the tawa.
When the bottom turns into crisp and golden, flip and fry the opposite aspect.
Flip a few occasions and fry until each side are crisp, golden and evenly cooked. Barely thick paneer cubes don’t get onerous whereas frying and stay delicate even after frying.
Nevertheless, do not fry for a very long time, as then the paneer cubes will get dense. Carry on regulating the flame from low to medium whereas frying.
Take away the fried paneer cubes and drain them on kitchen paper towels. Fry the remaining in the identical approach. Relying on the scale of pan, you’ll be able to fry suddenly or in two batches.
Serve amritsari paneer tikka, sprinkled with some chaat masala powder and a mint or coriander leaves garnish. Accompany mint chutney, tamarind chutney or a mint raita by the aspect.
- Tofu, half boiled potatoes, blanched cauliflower can be utilized as a substitute of paneer.
- You’ll be able to add the spices as per your style preferences.
- If baking then bake/grill at 180 levels celsius in a preheated oven until the cubes develop into golden or barely charred from the perimeters. Brush some oil on the paneer cubes earlier than baking.
- This recipe could be simply scaled to fit your necessities.
- Use delicate and contemporary paneer.
This Paneer Amritsari Put up from the weblog archives, first revealed in June 2016 has been republished and up to date on December 2022.
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