Paneer Tikka Dry

Paneer Tikka Dry Ingredients: 

• 250 gm – Paneer (cut into 1-inch square size)
• 300 – gm Curd (drained yogurt)
• 12 – Garlic Cloves (crushed)
• 1 teaspoon of red Chilli Powder
• 1 teaspoon – Kashmiri red chili powder (for color)
• 1 teaspoon – Coriander Powder
• 1/2 teaspoon of cumin Powder
• 1/2 teaspoon – Salt (as per taste)
• 1/2 teaspoon of turmeric Powder
• 1 teaspoon – Amchur Powder (dry mango powder)
• 1 teaspoon – Lemon Juice (as per taste)
• 100 gm – Butter
• 1/2 teaspn – Garam Masala
• 1 Sarvicespn – Mustard Oil
• 2 teaspoon – Besen (roasted)
• 2 teaspoon – Chat Masala
• 1 teaspoon of dried Fengurik Leaves
• 1/2 teaspoon – Black Paper
• 1/2 teaspoon – Black Salt
• 1 – large Capsicum (cut into 1-inch square size)
• 1 – large Onion (cut into 1-inch square size)
• 2 – large Tomatoes (Remove seeds and cut into 1-inch square size)

Paneer Tikka Dry Instructions:

Step 1
Put the curd in a muslin cloth keep it in a sieve and leave it for 2 to 3 hours to drain the water. Curd should not be sour, it should be fresh.
Step 2
Now, we will add our spices inside the curd, such as coriander powder, turmeric powder, cumin powder, chili powder, Kashmiri chili powder, amchur powder, salt, black salt, crushed black pepper, mustard oil, 1 teaspoon chat masala, and lemon juice. Rub it on the palm and add Fenugreek leaves, Garlic, and roasted besan. Add all the spices and mix well. Kashmiri red chilies are only for color in the recipe; keep in mind that they should not be spicy.

Step 3
Mix all the spices well. Now we will put our vegetables like chopped capsicum, chopped onions chopped tomatoes, and paneer in it mix it well, and keep it in the fridge for one and a half to 2 hours.
Step 4
After 2 hours, we will take out our marinade paneer cube and take a big bamboo skewer, first put onion slices, then capsicum slices, then tomato slices, and then paneer cubes. Put them all on the bamboo stick in this order.
Step 5
If you want to make Paneer Tikka in the oven, Brush a little melted butter on top of them then read the instructions on the oven carefully, but today we will make this Paneer Tikka on a nonstick pan.
Step 6
Now we will place a nonstick big pen on the flame and put 2 tbsp of butter in it. When the butter becomes hot, we will put our bamboo stick on the pan and slow down the flame. If you want, you can rost them without a seeker by placing them one by one on top of the pen.
Step 7
When the paneer tikkas are well browned from all sides, take them out on a plate, keep chaat masala and lemon, lightly garnish with green coriander leaves, and serve with green chutney of raw onion and coriander mint. We have explained how to make green coriander and mint chutney in our Dahi Ke Kebab recipe, whose link is given below, you can see it from there. So our Paneer Tikka Dry is ready. Eat with rumali roti, you can also make rolls by stuffing them in rumali roti.

​Tips And Notes

1 – Before marinating the paneer cubes, make a hole inside it with a toothpick, by doing this, the paneer cubes will absorb the marinade spices, which will enhance the taste of the recipe.
2 – You can add your favorite vegetables to the paneer tikka recipe like cauliflower, mushroom, and red and yellow capsicum.
3 – If you have more time, marinate the paneer and vegetables for a longer time, it would be better if you keep them inside the fridge overnight, the longer they marinate, the more flavor the recipe will have.
4 – It is best to grill the Paneer Tikka on a barbeque as this coal a smoky flavor to the recipe which makes the recipe even more delicious.

Faq

Q: Which one is better Paneer Tikka Masala or Paneer Butter Masala?
Ans: Paneer Tikka Masala is a dry recipe that you can use as a starter snack also Paneer Butter Masala is a recipe with gravy that you can use for lunch and dinner.
Q: Is paneer tikka good for health?
Ans: The source of calcium is found in plenty in paneer, that’s why paneer is better for health, you can eat it, and you can eat it raw too.
Q: Can we reheat grilled cheese?
Ans: Yes you can but don’t reheat it again and again because if any recipe is reheated again and again it will lose its taste and quality.

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In Conclusion

Welcome to the Khana Khilana recipe Blog. Today we have told you about Paneer Tikka Dry. In this recipe, we told you that you cut paneer and vegetables into big pieces and marinate them with curd and many aromatic spices, after that you thread them in bamboo sticks and roast them on a griddle or in a tandoor, raw onions, and greens. Coriander mint chutney and eaten with rumali roti. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.