Monday, November 20, 2017 03:00 PM

Amritsari paneer tikka recipe, paneer Amritsari step by step

Amritsari paneer tikka recipe, learn how to make Amritsari paneer tikka using this simple step by step recipe.

Hello everyone! It’s been a while. If you follow me on my Facebook or Instagram profiles, you would know that I now have a beautiful baby girl, Sameera. She’s absolutely wonderful, but then of course, I am a biased first time mom. Having a baby is every bit as challenging and exciting as they say and it’s been a complete life-changer, as you can imagine. The last time I took such a big break from blogging was during my wedding. 

So anyway, here I am, stealing some time to post a recipe here while baby girl naps. I now have a Sri Lankan full time helper who is a very good cook and been making some pretty amazing dishes for us over the past few weeks. This Amritsari paneer tikka is one of the first few dishes she made for us when I told her how much TH and I love paneer.

The most interesting and delicious part of Amritsari paneer tikka is the generous addition of dried fenugreek leaves (kauri methi) and besan. We chose to pan fry it with a dab of oil and it was really yummy. You can also use a griddle or grill pan if you have one or use the broil function in your oven to get some nice charred Amritsari paneer tikka to serve your guests. 

The recipe itself is very simple. You need some fresh paneer, a marinade that comes together easily with few ingredients, and then a pan to just fry them up. You can even marinate and keep the paneer tikka to make and serve hot later, if entertaining. 

More paneer recipes if you are paneer lovers like us!
Dingri Dolma – mushroom paneer masala
Matar paneer
Paneer shashlik
Paneer tikka
Aloo paneer kofta

Amritsari Paneer Tikka Recipe

Prep

Cook

Inactive

Total

Yield 20 tikka

Amritsari paneer tikka recipe, an easy starter recipe with paneer in a simple marinade finished on the stove top. Serve hot with green chutney for a great party starter.

Ingredients

  • 250 grams paneer
  • 2 tsp oil
  • 1/2 tsp ajwain (omam)
  • 1 tsp red chilli flakes (adjust to taste)
  • 1 tsp fresh ginger garlic paste
  • 3-4 tbsp besan (gram flour)
  • 2-3 tbsp dried fenugreek leaves (kasuri methi)
  • Salt to taste
  • 1/2 tsp sugar
  • 2 tbsp lemon juice
  • Water as needed
  • Oil to pan fry

Instructions

  1. Cut the paneer into 2 inch cubes and set aside
  2. In a pan, heat 2 tsp oil and add the ajwain. Fry for 5 seconds until fragrant
  3. Make sure heat is very low and add the red chilli flakes. Saute for 15 seconds
  4. Then add the ginger garlic paste and saute again for 10 seconds
  5. Now add the besan and roast for a minute or two
  6. Lightly crush the kasuri methi between your fingers and add to the above
  7. Saute again for a minute. Add salt and mix well. 
  8. Transfer this to a bowl and add sugar and lemon juice. Mix well. 
  9. Add enough water to make a loose paste
  10. Add in the paneer cubes and mix well gently without breaking the paneer pieces
  11. It’s best to leave this aside for 30 mins or so in the refrigerator but you can proceed to make the Amritsari paneer tikka immediately too
  12. To pan fry the tikka, heat some oil in a pan and add the pieces one by one without overlapping
  13. Let it cook on medium heat until one side is nice and crisp and then turn over and cook the other side
  14. Transfer to a plate and serve hot with green chutney

Notes

If using frozen paneer, make sure you thaw completely before cutting. Fresh paneer tastes best to prepare Amritsari paneer tikka recipe

I cut the cubes into thin pieces (so it’s not exactly a cube but more like thin squares) so that the marinade spreads more evenly. If you cut the paneer too thick, it will taste bland in the middle

You can add roasted jeera (cumin) powder along with ajwain if you like

Courses Appetiser

Cuisine Indian

Step by Step Amritsari Paneer Tikka Recipe

Cut the paneer into 2 inch cubes and set aside

In a pan, heat 2 tsp oil and add the ajwain. Fry for 5 seconds until fragrant

Make sure heat is very low and add the red chilli flakes. Saute for 15 seconds

Then add the ginger garlic paste and saute again for 10 seconds

Now add the besan and roast for a minute or two

Lightly crush the kasuri methi between your fingers and add to the above

Saute again for a minute. Add salt and mix well.

Transfer this to a bowl and add sugar and lemon juice. Mix well.

Add enough water to make a loose paste

Add in the paneer cubes and mix well gently without breaking the paneer pieces

It’s best to leave this aside for 30 mins or so in the refrigerator but you can proceed to make the Amritsari paneer tikka immediately too

To pan fry the tikka, heat some oil in a pan and add the pieces one by one without overlapping

Let it cook on medium heat until one side is nice and crisp and then turn over and cook the other side. Transfer to a plate and serve hot with green chutney.

 

The post Amritsari paneer tikka recipe, paneer Amritsari step by step appeared first on Edible Garden.

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.
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