EASY PANEER TIKKA
Cubes of cottage cheese are marinated in a mix of spices and then grilled. An easy starter or side dish that takes only minutes to cook. It can also be served with roomali roti or made into Paneer tikka wraps for the main course. Serve with cilantro instead of the chutney if preferred.
Provided by Swati
Categories World Cuisine Recipes Asian Indian
Time 1h42m
Yield 4
Number Of Ingredients 14
Steps:
- Line a fine-mesh strainer with muslin or cheesecloth and set inside a small bowl. Pour in yogurt; let drain for 15 minutes. Discard liquid.
- Mix drained yogurt, ginger-garlic paste, lemon juice, turmeric, chile powder, cumin, garam masala, and salt together in bowl. Add paneer, onion, and green bell pepper and mix well. Marinade for 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Skewer marinated paneer, onion, and bell pepper onto metal skewers. Grill until vegetables are soft and cheese is browned, 6 to 8 minutes. Brush with vegetable oil and grill for 1 minute more.
- Mix onion rings with green chutney and serve with skewers.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 27.7 g, Cholesterol 11 mg, Fat 6.9 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 2.6 g, Sodium 419.1 mg, Sugar 20.6 g
PANEER TIKKA WITH CILANTRO MINT CHUTNEY
Steps:
- For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
- Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
- For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
- Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
- Serve hot with naan, cabbage and drizzled with cilantro mint chutney.
PANEER TIKKA MASALA
Paneer tikka masala. It goes well with naan or basmati rice.
Provided by BeeSkillz
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a skillet over medium heat; cook and stir paneer until golden, about 5 minutes. Add onions, green bell pepper, jalapeno peppers, cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala to paneer; cook and stir until fragrant and evenly coated, about 1 minute.
- Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 16.5 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 2.7 g, Protein 14.4 g, SaturatedFat 13.9 g, Sodium 1224.8 mg, Sugar 5.7 g
PANEER TIKKA KEBABS
Paneer is a fresh unsalted Indian cheese that is made by curdling milk with vinegar or lime; the resulting milk solids are drained and then pressed into blocks. It's mostly used in North India and Pakistan, although you do see a lot of desserts in Bengal made with unpressed paneer. These kebabs consist of marinated chunks of paneer skewered with vegetables and gently charred on a grill. The result is luscious, piquant and smoky and can be served as an appetizer with chutney or as a main course with naan and dal makhani.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
- Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it's too thick, add 1 or 2 tablespoons water and mix well.
- For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
- When ready to grill, preheat a grill to medium-high.
- Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.
- When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It's important not to overcook the paneer as it can become hard and rubbery.)
- Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.
- Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed.
PANEER TIKKA
Make and share this Paneer Tikka recipe from Food.com.
Provided by bragz
Categories Cheese
Time 28m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the curds,ginger-garlic paste, chilli powder, kasuri methi, garam masala, coriander, oil and salt and mix well to prepare a marinade.
- Add the paneer and capsicum and keep aside for 15-25 minutes.
- Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on HIGH for 3 minutes.
- Serve hot,sprinkled with chaat masala.
Nutrition Facts : Calories 69.3, Fat 5.6, SaturatedFat 0.9, Cholesterol 2.8, Sodium 91.5, Carbohydrate 3, Fiber 1.2, Sugar 1.6, Protein 2.4
PANEER TIKKA MASALA
Ever since I married my husband, who is from southern India, I have discovered an entirely delicious world of Indian cuisine. Below is an authentic recipe for paneer tikka masala.
Provided by CityDoors
Categories Curries
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Slice the paneer about 1/4 inch thick into 1-inch squares. Put into bowl and mix in ginger, salt, red chili powder, coriander, and yogurt. Marinate in refrigerator for 30 minutes.
- Blend the tomatoes and green chiles into a paste. Set aside.
- Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
- For Gravy: Add additional oil if needed. Fry cumin seeds until they sizzle. Add asafetida and bay leaves. Fry for about 10 seconds and then add chopped green pepper. Fry for another 2-3 minutes.
- Add the blended tomatoes, coriander powder, turmeric, and sugar. Cook for about 4-5 minutes on low heat. Add cornstarch mixture and garam masala and cook for another 2 minutes.
- Gently stir in paneer and allow to cook for 5 minutes more. Remove from heat and add two big handfuls of cilantro. Serve over basmati rice.
Nutrition Facts : Calories 201.2, Fat 14.6, SaturatedFat 2, Cholesterol 0.7, Sodium 1781, Carbohydrate 17.4, Fiber 4.2, Sugar 9.1, Protein 3.7
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