Tata Sampann Recipes: Restaurant Paneer Tikka Recipe by Bharatz Kitchen
Ordering paneer tikka as an appetizer while visiting a restaurant is an unofficial tradition for many. Paneer tikka is a simple dish - soft pieces of paneer, marinated in irresistible spices and curd, and roasted in tandoor. While it is simple to even make at home, there are many nuances of preparation that have to be taken into account to make paneer tikka at home. This recipe from Bharatz Kitchen is a comprehensive guide on how to make paneer tikka at home.
Though it may seem like a long process, paneer tikka is a dish that is absolutely worth it. Paneer is a healthy ingredient for vegetarians as it is an excellent source of protein and calcium. Marinating it in hung curd not only makes it tastier, but it also adds to the health quotient of the dish.
Paneer is of great value in Indian vegetarian diet because it contains a fairly high level of fat and proteins as well as some minerals, especially calcium and phosphorus. 100 grams of paneer provides approximately 18 grams of protein. It has a large dose of calcium that helps in building strong teeth and strong muscles. It also delays the development of osteoarthritis. For vegetarians, paneer is a must-have as it helps in fulfilling the protein need of the body. At the same time, yogurt contains some of nearly every nutrient that your body needs. It is also high in B vitamins, particularly vitamin B12 and riboflavin, both of which may protect against heart disease.
What will set your dish apart is the spices that you use while trying this paneer tikka recipe at home. Authentic spices are the backbone of this dish, infusing flavour and aroma to malleable paneer. Make sure you use authentic spices with natural oils from Tata Sampann’s range of spices.
Check out this paneer tikka recipe for lots of tips and tricks to make restaurant-like paneer tikka at home.
- 1 kg fresh paneer, cut in cubes as per cooking preference (refer to the video)
- 2 capsicums, cut in cubes
- 1 tomato, cut in cubes
- 2 onions, cut in cubes
- 5 tbsp Sarson oil
- 3 tbsp Tata Sampann Besan (gram flour)
- 2 tbsp Kashmiri Lal Mirch Powder
- 2 tbsp ginger-garlic paste
- 1 tbsp kasuri methi
- 2 tbsp Tata Sampann Chaat Masala
- 1 tbsp Tata Sampann Dhania powder
- 1 tsp Tata Sampann Red Chili powder
- ½ tsp Tata Sampann Turmeric powder
- 1 tsp Tata Sampann Garam Masala
- 1 tbsp roasted Jeera Powder
- 1 tsp black pepper powder
- 500 gm hung curd
- 2 pieces coal
- Metal or wooden skewers
1. Cut paneer into big cubes. Make sure you use fresh paneer which has not been contact with water. If the paneer has been in water, the marinade will not bind to it properly. It is important to use fresh paneer of a superior quality for this dish.
2. In a pan, heat the oil on a slow flame. Add the besan to the oil. Roast the besan till it becomes fragrant and brown. Turn off the flame.
3. Add the Kashmiri red chili powder to the besan and mix it well. Transfer this to a bowl.
4. In the besan mixture, add ginger-garlic paste, kasuri methi, chaat masala, dhania powder, red chili powder, haldi powder, garam masala, jeera powder, and freshly crushed black pepper. Mix well.
5. Incorporate the hung curd in mixture. Use a whisk to mix this as it will help in turning this into smooth marinade. Add 1 tbsp salt to the mixture at this stage.
6. Add the cut vegetables and paneer to the marinade and mix it lightly to coat them well. Do this lightly as paneer may break.
7. Let the paneer and vegetables marinate for a minimum half an hour in the refrigerator.
8. To add a smoky, tandoori taste and aroma to the paneer tikka, heat the coal on the gas burner. Place some foil in the bowl of marinated paneer and put the coal on it. Cover the bowl with a lid and leave coal in the bowl for five minutes. You can also add some ghee on the coal.
9. Ways to roast the paneer tikka -
a. Grill Pan - If you are using a grill pan to roast the paneer, coat it with butter. You can arrange the marinated pieces of paneer and vegetables using a wooden skewer. Place it on the pan and let it cook properly on each side before turning it.
b. You can also use wired rack, placed directly on a medium high flame to roast the paneer and vegetables. Make sure you coat the rack with some butter before placing the skewers on it.
c. Using metal skewers, you can roast the paneer tikka directly on the flame. Roast it on a high flame while maintaining a slight distance from the flame. Check out the video for the proper technique.
10. Transfer the pieces of roasted paneer and vegetables to a bowl. Add some butter and chaat masala and toss them well.
11. Serve with a green chutney and salad.
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