14 Comments
Jump to Recipe
Amritsari paneer tikka recipe, learn how to make Amritsari paneer tikka using this simple step by step recipe.
PinHello everyone! It’s been a while. If you follow me on my Facebook or Instagram profiles, you would know that I now have a beautiful baby girl. She’s absolutely wonderful, but then of course, I am a biased-first time mom. Having a baby is every bit as challenging and exciting as they say and it’s been a complete life-changer, as you can imagine. The last time I took such a big break from blogging was during my wedding.
So anyway, here I am, stealing some time to post a recipe here while baby girl naps. I now have a Sri Lankan full time helperwho is a very good cook and been making some pretty amazing dishes for us over the past few weeks. This Amritsari paneer tikka is one of the first few dishes she made for us when I told her how much TH and I love paneer.
PinThe most interesting and delicious part of Amritsari paneer tikka is the generous addition of dried fenugreek leaves (kauri methi) and besan. We chose to pan fry it with a dab of oil and it was really yummy. You can also use a griddle or grill pan if you have one or use the broil function in your oven to get some nice charred Amritsari paneer tikka to serve your guests.
The recipe itself is very simple. You need:
- some fresh paneer
- a marinade that comes together easily with few ingredients
- a pan to just fry them up
- You can even marinate and keep the paneer tikka to make and serve hot later, if entertaining.
More paneer recipes if you are paneer lovers like us!
Dingri Dolma – mushroom paneer masala
Matar paneer
Paneer shashlik
Paneer tikka
Aloo paneer kofta
Pin
Amritsari Paneer Tikka Recipe
nags
Amritsari paneer tikka recipe, an easy starter recipe with paneer in a simple marinade finished on the stove top. Serve hot with green chutney for a great party starter.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetiser
Cuisine Indian
Servings 20 tikka
Ingredients
- 250 grams paneer
- 2 tsp oil
- 1/2 tsp ajwain omam
- 1 tsp red chilli flakes adjust to taste
- 1 tsp fresh ginger garlic paste
- 3-4 tbsp besan gram flour
- 2-3 tbsp dried fenugreek leaves kasuri methi
- Salt to taste
- 1/2 tsp sugar
- 2 tbsp lemon juice
- Water as needed
- Oil to pan fry
Instructions
Cut the paneer into 2 inch cubes and set aside
In a pan, heat 2 tsp oil and add the ajwain. Fry for 5 seconds until fragrant
Make sure heat is very low and add the red chilli flakes. Saute for 15 seconds
Then add the ginger garlic paste and saute again for 10 seconds
Now add the besan and roast for a minute or two
Lightly crush the kasuri methi between your fingers and add to the above
Saute again for a minute. Add salt and mix well.
Transfer this to a bowl and add sugar and lemon juice. Mix well.
Add enough water to make a loose paste
Add in the paneer cubes and mix well gently without breaking the paneer pieces
It’s best to leave this aside for 30 mins or so in the refrigerator but you can proceed to make the Amritsari paneer tikka immediately too
To pan fry the tikka, heat some oil in a pan and add the pieces one by one without overlapping
Let it cook on medium heat until one side is nice and crisp and then turn over and cook the other side
Transfer to a plate and serve hot with green chutney
Notes
- If using frozen paneer, make sure you thaw completely before cutting. Fresh paneer tastes best to prepare Amritsari paneer tikka recipe
- I cut the cubes into thin pieces (so it’s not exactly a cube but more like thin squares) so that the marinade spreads more evenly. If you cut the paneer too thick, it will taste bland in the middle
- You can add roasted jeera (cumin) powder along with ajwain if you like
Step by Step Amritsari Paneer Tikka Recipe
Cut the paneer into 2 inch cubes and set aside
PinIn a pan, heat 2 tsp oil and add the ajwain. Fry for 5 seconds until fragrant
PinMake sure heat is very low and add the red chilli flakes. Saute for 15 seconds
PinThen add the ginger garlic paste and saute again for 10 seconds
PinNow add the besan and roast for a minute or two
PinLightly crush the kasuri methi between your fingers and add to the above
PinSaute again for a minute. Add salt and mix well.
PinTransfer this to a bowl and add sugar and lemon juice. Mix well.
PinAdd enough water to make a loose paste
PinAdd in the paneer cubes and mix well gently without breaking the paneer pieces
PinIt’s best to leave this aside for 30 mins or so in the refrigerator but you can proceed to make the Amritsari paneer tikka immediately too
PinTo pan fry the tikka, heat some oil in a pan and add the pieces one by one without overlapping
PinLet it cook on medium heat until one side is nice and crisp and then turn over and cook the other side. Transfer to a plate and serve hot with green chutney.
