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.
Course: Snacks, Starters
Cuisine: North Indian, Punjabi
Servings: 2to 3
Author: Dassana Amit
250 to 300gramspaneer(cottage cheese) - chopped in 1.5 to 2 cm cubes
4tablespoonbesan(gram flour or chickpea flour)
¼teaspoongaram masala powder
½teaspoonkashmiri red chilli powderor kashmiri lal mirch powder or deghi mirch
1.5teaspoonginger garlic pasteor 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
salt as per taste
3tablespoonsoil for shallow frying
chaat masala as required for sprinkling
few coriander leaves and mint leaves for garnishing
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 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 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.
Tips for amritsari paneer tikka recipe:
Tofu, half boiled potatoes, blanched cauliflower can be used instead of paneer.
You can add the spices as per your taste preferences.
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.