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Indulge in creamy, melt-in-your-mouth cubes of paneer marinated in a luxurious blend of cream, yogurt, and mild spices. This classic North Indian appetizer is grilled to perfection, offering a rich, smoky flavor without the heat. A guaranteed crowd-pleaser for any occasion.
For 4 servings
Prepare the Marinade
Marinate the Paneer and Vegetables
Assemble the Skewers
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Indulge in creamy, melt-in-your-mouth cubes of paneer marinated in a luxurious blend of cream, yogurt, and mild spices. This classic North Indian appetizer is grilled to perfection, offering a rich, smoky flavor without the heat. A guaranteed crowd-pleaser for any occasion.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 422.18 calories per serving with 18.23g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Cook the Tikka
Serve Hot
Substitute paneer with firm tofu and use a vegan cream cheese or cashew cream instead of dairy cream, cheese, and yogurt.
Add other vegetables like mushrooms, baby corn, or zucchini to the skewers for more variety and color.
For a bit of heat, increase the amount of green chili or add a pinch of red chili powder to the marinade.
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The high content of calcium and phosphorus in paneer, cheese, and yogurt helps in building and maintaining strong bones and teeth.
The healthy fats from cream, cashews, and paneer provide a concentrated source of energy to keep you active.
One serving of Paneer Malai Tikka contains approximately 390-420 calories, primarily from paneer, cream, and cheese. This is an estimate and can vary based on specific ingredients and portion sizes.
Paneer Malai Tikka is a rich and indulgent dish. It's a great source of protein and calcium from paneer and dairy. However, it is also high in saturated fats and calories due to the use of cream and cheese. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can cook Paneer Malai Tikka on a stovetop. Heat a non-stick pan or a grill pan over medium heat. Add a little oil or butter and place the marinated paneer and vegetables. Cook for 8-10 minutes, turning occasionally, until all sides are golden brown.
A runny marinade is usually caused by using regular yogurt instead of hung curd. Hung curd is thick because most of the whey (water) has been drained. To fix a runny marinade, you can add a little more cornflour or a tablespoon of roasted gram flour (besan).
Yes, you can marinate the paneer and vegetables for up to 24 hours in the refrigerator. This actually enhances the flavor. Assemble the skewers and cook just before serving for the best taste and texture.
Use firm, full-fat paneer (malai paneer) for the best results. It holds its shape well during grilling and has a softer texture. Avoid using low-fat paneer as it can become rubbery when cooked.