Paneer Amritsari Recipe | Amritsari Paneer Tikka

Amritsari paneer tikka recipe with step by step photos – tasty starter snack of crisp shallow fried paneer cubes. The paneer cubes are marinated in a mixture of gram flour, spices, herbs and then fried. This tikka recipe comes from the city of the golden temple – Amritsar in Punjab.

My first acquaintance with Amritsari tikka recipe was as a cooking test at my home science college. We were given handouts of individual recipes and were paired in two for every single recipe.

We had got Amritsari fish for the test. While I got besan, ginger-garlic paste and spices from home, the other girl with me got fish fillets. I still remember my mom grinding ginger-garlic paste for this. About 500 grams.

The entire menu that day was for some guests from outside and the college staff, who would do the taste testing. The quantities were large for every one of us. We had deep-fried the marinated and batter-coated fish. And yes we got good feedback on the recipe.

When I moved to being a vegetarian, I started making the same recipe with paneer, potatoes and cauliflower. My folks loved these versions. Sometimes I would just make with gram flour and at times I would add some curd to the marination. I always shallow fry the paneer. You can even deep fry or for health reasons bake them or air fry them. But shallow fried or deep fried taste better 🙂

There are two ways to make Amritsari paneer tikka. either marinate the paneer and fry. Or else make a batter. Dip the paneer cubes in the batter and fry. The batter version has different proportions. Then it becomes more like a pakora.

This paneer tikka recipe used the first option mentioned above. Mix, marinate and fry. So easy to make for kids evening snacks or as a party starter. If making for a party, just increase the ingredients proportionately.

You can even use the paneer tikkas as a filling in a wrap. If serving at a party, you can arrange them in skewers.

Serve Amritsari paneer tikka hot or warm sprinkled with some chaat masala powder and mint or coriander leaves garnish. Accompany tamarind chutney or mint raita by the side. Mint chutney also goes very well. Though you can even use your favorite chutney.

Tofu can be used as a substitute for paneer. Use firm tofu for best taste and texture.

How to make Amritsari Paneer Tikka

1. Slice 250 grams to 300 grams paneer into slightly thick cubes. If using frozen paneer, then just thaw it for some minutes in warm water, before slicing.

Use soft and fresh paneer. I always prefer using homemade paneer.

2. In a mixing bowl, take 4 tablespoons of besan (gram flour). Use good quality besan that is in its shelf life. You can also use chickpea flour instead.

3. Add the following ground spices:

• ¼ teaspoon ajwain (carom seeds)
• ¼ teaspoon turmeric powder (ground turmeric)
• ¼ teaspoon garam masala powder
• ½ teaspoon Kashmiri red chilli powder (or paprika)

4. Add 1 teaspoon of lemon juice for some tang.

5. Add 1.5 teaspoon of ginger garlic paste. If using fresh ginger and garlic, then crush ¾ inch peeled ginger and 4 to 5 medium peeled garlic cloves in a mortar-pestle to a fine paste.

6. Add salt as required.

7. Mix everything with a spoon or wired whisk.

8. Add 2 tablespoons of water or as needed.

9. Stir and mix to a smooth batter mixture without any lumps.

10. Add the paneer cubes.

11. Toss the bowl and gently mix the paneer cubes with the marinade, so that the paneer cubes do not break. You can even mix the paneer cubes gently with your hand.

12. Cover the bowl and allow it to marinate for 30 minutes at room temperature. If keeping for a longer time, then refrigerate.

You can also marinate for 4 to 5 hours or overnight in the fridge. In the photo below you will find the marinated paneer after 30 minutes.

Making Amritsari Paneer Tikka

13. Now heat 3 tablespoons of oil in a thick bottomed tawa or frying pan. When the oil becomes hot, place a small paneer piece.

14. This is just to check if the paneer does not stick to the pan and the hotness of the oil. The oil has to be medium hot.

Do use a well seasoned pan while frying, or else the paneer cubes will stick to the pan.

15. Now coat the marination well on the cubes and place them on the hot tawa or skillet.

16. When the base becomes crisp and golden, flip and fry the other side.

17. Flip a couple of times and fry till both sides are crisp, golden and evenly cooked. Slightly thick paneer cubes do not get hard while frying and remain soft even after frying.

However, don’t fry for a long time, as then the paneer cubes will get dense. Keep on regulating the flame from low to medium while frying.

18. Remove the fried paneer cubes and drain them on kitchen paper towels. Fry the remaining marinated paneer cubes in the same way.

Depending on the size of pan, you can fry all at once or in two batches.

19. Serve Amritsari paneer tikka hot or warm sprinkled with some chaat masala powder and mint or coriander leaves garnish. Accompany mint chutney, tamarind chutney or mint raita by the side.

It makes for an easy and tasty party snack. To make for potlucks and small parties this recipe can be easily scaled up.

Few more Paneer recipes for you!

• Paneer 65
• Paneer tikka
• Malai paneer tikka
• Hariyali paneer tikka
• Achari paneer tikka

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Amritsari paneer tikka

By Dassana Amit

Amritsari paneer tikka recipe is paneer cubes marinated in a mix of gram flour, spices, herbs+spices and then shallow fried. Tofu can be used as a substitute for paneer.

5 from 4 votes

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Prep Time 35 mins

Cook Time 20 mins

Total Time 55 mins

Cuisine North Indian, Punjabi

Course Snacks, Starters

Diet Vegetarian

Difficulty Level Moderate

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Servings 2 to 3

Units

Ingredients

• ▢ 250 to 300 grams Paneer (cottage cheese) – chopped in 1.5 to 2 cm cubes
• ▢ 4 tablespoon besan (gram flour or chickpea flour)
• ▢ ¼ teaspoon ajwain (carom seeds)
• ▢ ¼ teaspoon turmeric powder
• ▢ ¼ teaspoon Garam Masala
• ▢ ½ teaspoon kashmiri red chilli powder or kashmiri lal mirch powder or deghi mirch
• ▢ 1 teaspoon lemon juice
• ▢ 1.5 teaspoon Ginger Garlic Paste or ¾ inch ginger (about 4 to 5 grams ginger) and 4 to 5 garlic cloves (5 grams garlic without peels), crushed to a paste in mortar-pestle
• ▢ 2 tablespoons water
• ▢ salt as per taste
• ▢ 3 tablespoons oil for shallow frying
• ▢ chaat masala as required for sprinkling
• ▢ few coriander leaves and mint leaves for garnishing

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

Preparation for amritsari paneer tikka

• Slice 250 grams to 300 grams paneer in slightly thick cubes. If using frozen paneer, then just thaw it for some minutes in warm water, before slicing.
• In a mixing bowl add all ingredients except oil, paneer cubes, chaat masala, coriander and mint leaves.
• Mix every thing very well with a spoon or wired whisk to a smooth batter mixture without any lumps.
• Now add the paneer cubes. Toss the bowl and gently mix the paneer cubes with the marinade, so that the paneer cubes do not break. You can even mix the paneer cubes gently with your hand.
• Cover the bowl and allow to marinate for 30 minutes at room temperature. If keeping for longer time, then refrigerate. You can also marinate for 4 to 5 hours or overnight in fridge.

Making amritsari paneer tikka

• Now heat 3 tablespoons of oil in a thick bottomed tawa/griddle or a frying pan. When the oil becomes hot, place a small paneer piece.
• This is just to check if the paneer does not stick to the pan and the hotness of the oil. The oil has to be medium hot. Do use a well seasoned pan while frying, or else the paneer cubes will stick to the pan.
• Now coat the marination well on the cubes and place them on the tawa.
• When the base becomes crisp and golden, flip and fry the other side.
• Flip a couple of times and fry till both sides are crisp, golden and evenly cooked. Slightly thick paneer cubes do not get hard while frying and remain soft even after frying.
• However, don't fry for a long time, as then the paneer cubes will get dense. Keep on regulating the flame from low to medium while frying.
• Remove the fried paneer cubes and drain them on kitchen paper towels. Fry the remaining in the same way. Depending on the size of pan, you can fry all at once or in two batches.
• Serve amritsari paneer tikka, sprinkled with some chaat masala powder and a mint or coriander leaves garnish. Accompany mint chutney, tamarind chutney or a mint raita by the side.

Notes

Tips for amritsari paneer tikka:

1. Tofu, half boiled potatoes, blanched cauliflower can be used instead of paneer.
2. You can add the spices as per your taste preferences.
3. If baking then bake/grill at 180 degrees celsius in a preheated oven till the cubes become golden or slightly charred from the edges. Brush some oil on the paneer cubes before baking.
4. This recipe can be easily scaled to suit your requirements.
5. Use soft and fresh paneer.

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This Paneer Amritsari Post from the blog archives, first published in June 2016 has been republished and updated on December 2022.