Amritsari Paneer Tikka
Amritsari Paneer Tikka.Tasty starter snack of crisp shallow fried paneer cubes. The paneer cubes are marinated in a aggregate of gram flour, spices, herbs after which fried. This tikka recipe comes from the metropolis of golden temple – Amritsar in Punjab.
My first acquaintance with Amritsari tikka recipe turned into as a cooking take a look at in my home technological know-how university. We had been given handouts of individual recipes and have been paired in two for each single recipe.
We had got Amritsari fish for the take a look at. While I were given besan, ginger-garlic paste and spices from domestic, the alternative female with me got fish fillets. I still take into account my mother grinding ginger-garlic paste for this. About 500 grams. The complete menu that day become for some guests from out of doors and the college group of workers, who might do the taste checking out. The portions have been massive for each one of us. We had deep-fried the marinated and batter-covered fish. And sure we got true feedback at the recipe.
When I moved to being a vegetarian, I started making the same recipe with paneer, potatoes and cauliflower. My parents loved those versions. Sometimes I could just make with gram flour and at times I might add a few curd to the marination. I usually shallow fry the paneer. You may even deep fry or for fitness motives bake them. But shallow fried or deep fried flavor higher
There are methods to make Amritsari paneer tikka. Either marinate the paneer and fry. Or else make a batter. Dip the paneer cubes within the batter and fry. The batter version has unique proportions. Then it will become extra like a pakora.
This paneer tikka recipe used the primary choice referred to above. Blend, marinate and fry. So smooth to make for kids nighttime snack or as a party starter. If making for a party, just growth the components proportionately. You can even use the paneer tikkas as a filling in a wrap. If serving at a party, you could arrange them in skewers.
Serve Amritsari paneer tikka, sprinkled with some chaat masala powder and mint or coriander leaves garnish. Accompany tamarind chutney or mint raita by the facet. Mint chutney also goes thoroughly. Though you could even use your favourite chutney. Tofu may be used as an alternative for paneer.
Amritsari Paneer Tikka
How to make Amritsari paneer tikka
Slice 250 grams to three hundred grams paneer in slightly thick cubes. If the usage of frozen paneer, then simply thaw it for a few minutes in heat water, earlier than cutting.
Paneer for amritsari paneer tikka recipe
In a blending bowl, take four tablespoon besan/gram flour.
Besan for amritsari paneer tikka recipe
Add all of the spices – ¼ tsp ajwain, ¼ tsp turmeric powder, ¼ tsp garam masala powder, ½ tsp Kashmiri red chilli powder or deghi mirch.
Making amritsari paneer tikka recipe
Add 1 tsp lemon juice.
Lemon juice to make amritsari paneer tikka recipe
Add 1.Five tsp ginger garlic paste. If using clean ginger and garlic, then overwhelm ¾ inch ginger & four to 5 medium garlic cloves in a mortar-pestle.
Making amritsari paneer tikka recipe
Add salt.
Salt for amritsari paneer tikka recipe
Mix everything with a spoon or stressed out whisk.
Batter for making amritsari paneer tikka recipe
Add 2 tbsp water.
Batter to make amritsari paneer tikka recipe
nine. Mix to a smooth batter combination with none lumps.
Batter to make amritsari paneer tikka recipe
Add the paneer cubes.
Paneer to make amritsari paneer tikka recipe
Toss the bowl and gently mix the paneer cubes with the marinade, so that the paneer cubes do not spoil. You can even mix the paneer cubes lightly together with your hand.
Paneer to make amritsari paneer tikka recipe
Cover the bowl and permit to marinate for half-hour at room temperature. If maintaining for a longer time, then refrigerate. You can also marinate for 4 to five hours or in a single day inside the refrigerator. Right here’s the marinated paneer after half-hour.
Making amritsari paneer tikka recipe
Making Amritsari paneer tikka
Now heat 3 tablespoon oil in a thick bottomed tawa or frying pan. When the oil becomes hot, region a small paneer piece.
Paneer marination to make amritsari paneer tikka recip
This is simply to check if the paneer does now not persist with the pan and the hotness of the oil. The oil has to be medium hot. Do use a nicely seasoned pan at the same time as frying, in any other case the paneer cubes will stick with the pan.
Making amritsari paneer tikka recipe
Now coat the marination nicely at the cubes and vicinity them at the tawa.
Making amritsari paneer tikka recipe
When the base becomes crisp and golden, flip and fry the opposite aspect.
A way to make amritsari paneer tikka recipe
Flip multiple instances and fry until both aspects are crisp, golden and lightly cooked. Slightly thick paneer cubes do now not get hard whilst frying and continue to be tender even after frying. However, don’t fry for a long term, as then the paneer cubes gets dense. Keep on regulating the flame from low to medium even as frying.
How to put together amritsari paneer tikka recipe
Remove the fried paneer cubes and drain them on kitchen paper towels. Fry the remaining marinated paneer cubes inside the equal manner. Depending on the scale of pan, you may fry or in two batches.
Amritsari paneer tikka recipe
Serve Amritsari paneer tikka, sprinkled with some chaat masala powder and mint or coriander leaves garnish. Accompany mint chutney, tamarind chutney or mint raita by way of the side.
Prep Time
35 mins
Cook Time
20 mins
Total Time
fifty five mins
Cuisine
North Indian, Punjabi
Course
Snacks, Starters
Share
Ingredients
▢250 to 300 grams Paneer (cottage cheese) – chopped in 1.5 to 2 cm cubes
▢four tablespoon besan (gram flour or chickpea flour)
▢¼ teaspoon ajwain (carom seeds)
▢¼ teaspoon turmeric powder
▢¼ teaspoon Garam Masala Powder
▢½ teaspoon kashmiri purple chilli powder or kashmiri lal mirch powder or deghi mirch
▢1 teaspoon lemon juice
▢1.Five teaspoon Ginger-Garlic Paste or ¾ inch ginger (about 4 to 5 grams ginger) and 4 to 5 garlic cloves (five grams garlic with out peels), beaten to a paste in mortar-pestle
▢2 tablespoons water
▢salt as in line with taste
▢three tablespoons oil for shallow frying
▢chaat masala as required for sprinkling
▢few coriander leaves and mint leaves for garnishing
Instructions
Preparation For Amritsari Paneer Tikka
Slice 250 grams to 300 grams paneer in barely thick cubes. If the usage of frozen paneer, then simply thaw it for some mins in heat water, earlier than cutting.
In a mixing bowl upload all ingredients except oil, paneer cubes, chaat masala, coriander and mint leaves.
Mix each component very well with a spoon or stressed out whisk to a smooth batter aggregate without any lumps.
Now add the paneer cubes. Toss the bowl and lightly mix the paneer cubes with the marinade, so that the paneer cubes do no longer wreck. You may even blend the paneer cubes gently with your hand.
Cover the bowl and permit to marinate for half-hour at room temperature. If preserving for longer time, then refrigerate. You also can marinate for 4 to five hours or overnight in fridge.
Making Amritsari Paneer Tikka
Now heat 3 table spoon oil in a thick bottomed tawa/griddle or a frying pan. When the oil becomes hot, place a small paneer piece.
This is simply to test if the paneer does now not persist with the pan and the hotness of the oil. The oil has to be medium warm. Do use a well pro pan whilst frying, otherwise the paneer cubes will persist with the pan.
Now coat the marination properly on the cubes and location them at the tawa.
When the base will become crisp and golden, flip and fry the alternative facet.
Flip more than one instances and fry till both aspects are crisp, golden and flippantly cooked. Slightly thick paneer cubes do no longer get hard while frying and continue to be smooth even after frying. However, don’t fry for a long time, as then the paneer cubes gets dense. Keep on regulating the flame from low to medium whilst frying.
Remove the fried paneer cubes and drain them on kitchen paper towels. Fry the remaining inside the equal way. Depending on the size of pan, you can fry abruptly or in batches.
Serve amritsari paneer tikka, sprinkled with a few chaat masala powder and a mint or coriander leaves garnish. Accompany mint chutney, tamarind chutney or a mint raita with the aid of the aspect.
Notes
Tips for amritsari paneer tikka recipe:
Tofu, half of boiled potatoes, blanched cauliflower may be used instead of paneer.
You can upload the spices as per your flavor choices.
If baking then bake/grill at 180 levels celsius in a preheated oven till the cubes come to be golden or barely charred from the edges. Brush some oil at the paneer cubes earlier than baking.
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