Loading...
Cubes of firm paneer marinated in a vibrant, tangy yogurt sauce with classic Indian spices. Grilled to perfection with charred edges, this dish is a smoky, flavorful appetizer that's a staple at any celebration.
For 4 servings
Prepare the Marinade Base (5 minutes)
Marinate the Paneer and Vegetables (30 minutes to 4 hours)
Assemble the Skewers (5 minutes)
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
Cubes of firm paneer marinated in a vibrant, tangy yogurt sauce with classic Indian spices. Grilled to perfection with charred edges, this dish is a smoky, flavorful appetizer that's a staple at any celebration.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 423.69 calories per serving with 21.55g of protein, it's a moderately challenging recipe perfect for appetizer or snack or dinner.
Cook the Paneer Tikka (10-15 minutes)
Serve Hot (2 minutes)
Add a paste of 1 cup cilantro, 1/2 cup mint leaves, and 2-3 green chilies to the marinade for a fresh, herby, and vibrant green tikka.
Incorporate 1-2 tablespoons of Indian mango or mixed vegetable pickle masala (achar masala) into the marinade for a tangy and pungent flavor.
For a milder, creamier version, use a marinade of fresh cream (malai), cashew paste, ginger-garlic paste, white pepper, and a little cheese.
Substitute paneer with firm tofu or plant-based paneer. Use a thick, unsweetened plant-based yogurt (like coconut or cashew) for the marinade.
Paneer is a high-quality protein source, crucial for muscle building, tissue repair, and keeping you feeling full and satisfied.
Rich in calcium and phosphorus, paneer plays a vital role in developing and maintaining strong bones and teeth, helping to prevent osteoporosis.
The spices used in the marinade, such as ajwain (carom seeds), ginger, and cumin, are well-known in traditional medicine for their digestive properties, helping to prevent indigestion and bloating.
The combination of protein and healthy fats in paneer provides a sustained release of energy, making it an excellent snack to combat midday slumps.
One serving of homemade Paneer Tikka (one skewer) contains approximately 250-300 calories, depending on the amount of oil and the fat content of the paneer and curd used.
Yes, Paneer Tikka can be very healthy. It's rich in protein and calcium from the paneer. Since it's typically grilled or baked rather than fried, it's lower in fat than many other appetizers. Using low-fat paneer and yogurt can further enhance its health benefits.
Absolutely! You can easily make it on a stovetop. Use a non-stick skillet or a tawa. Pan-fry the skewers or the individual marinated pieces over medium-high heat, turning them until all sides are golden brown and slightly charred.
A runny marinade is usually caused by using regular curd instead of hung curd or Greek yogurt. Regular curd has a high water content. To fix it, you can add a bit more roasted besan (gram flour) or hang your curd in a muslin cloth for an hour to drain excess whey.
Yes, you can marinate the paneer and vegetables and refrigerate them for up to 24 hours. You can also assemble the skewers ahead of time. Cook them just before you plan to serve for the best taste and texture.
Paneer Tikka is traditionally served as an appetizer with mint-coriander chutney, lemon wedges, and thinly sliced onions. It can also be turned into a main course by serving it with naan, roti, or as a filling for wraps and sandwiches.