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A royal appetizer where soft paneer triangles are stuffed with a rich filling of nuts and spices, marinated in a creamy yogurt blend, and pan-seared to golden perfection. A true crowd-pleaser!
For 4 servings
Prepare the Paneer Pockets
Create the Rich Stuffing
Stuff the Paneer
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A royal appetizer where soft paneer triangles are stuffed with a rich filling of nuts and spices, marinated in a creamy yogurt blend, and pan-seared to golden perfection. A true crowd-pleaser!
This north_indian recipe takes 75 minutes to prepare and yields 4 servings. At 515.59 calories per serving with 27.31g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Tikka Marinade
Marinate the Stuffed Paneer
Pan-Sear the Tikkas
Garnish and Serve
Substitute paneer with firm tofu, khoya with a paste of cashew cream, and use a thick, plant-based yogurt for the marinade.
For a nut-free stuffing, replace the chopped cashews with an equal amount of roasted melon seeds (magaz) or sunflower seeds.
Preheat your air fryer to 180°C (350°F). Arrange the marinated paneer in a single layer and air fry for 10-12 minutes, flipping once, until golden and cooked through.
Experiment with the stuffing by adding finely chopped vegetables like bell peppers or grated carrots, or use a cheese and herb filling.
Paneer is a high-quality protein source, crucial for muscle building, tissue repair, and overall body function, making this dish very satiating.
Both paneer and curd are packed with calcium, which is essential for maintaining strong bones and healthy teeth.
The combination of protein from paneer and healthy fats from nuts and oil provides a steady release of energy, keeping you full and energized for longer.
A single serving of Paneer Pasanda Tikka (approximately 3 pieces) contains an estimated 450-500 calories. This can vary based on the fat content of the paneer and the amount of oil used.
It can be part of a balanced diet. It's an excellent source of protein and calcium from paneer. However, it is also high in fat and calories due to the full-fat paneer, nuts, khoya, and oil. It's best enjoyed in moderation as a special treat or appetizer.
Yes, you can prepare and stuff the paneer, then marinate it and store it in an airtight container in the refrigerator for up to 24 hours. Cook it just before you plan to serve for the best taste and texture.
A runny marinade is usually caused by using regular curd instead of hung curd. Hung curd has most of its whey (water) drained out, resulting in a thick, creamy consistency that coats the paneer perfectly. To fix a runny marinade, you can add a little more roasted besan.
If you don't have khoya, you can mix 2 tablespoons of full-fat milk powder with 1 teaspoon of cream or milk to form a thick paste. Alternatively, crumbled ricotta cheese can also work as a substitute.