Paneer Tikka
Submitted by sean
Paneer tikka, cubes of Indian paneer marinated in spiced yogurt with tandoori spices, chaat masala, ginger, and garlic, then pan-fried golden and served with peppers and onions. A vegetarian Indian classic.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
3 hrsPaneer tikka is one of the great vegetarian stars of Indian cooking, and you don’t need a tandoor or grill to make it. The key is the marinade: thick yogurt loaded with ginger-garlic paste, tandoori spices, tangy chaat masala, cumin, cayenne, and fresh cilantro.
Cubes of paneer, the firm Indian cheese that holds its shape and won’t melt, soak up that marinade for at least three hours, taking on deep, tangy, smoky-spiced flavor.
Then you pan-fry the marinated cubes in a hot skillet until they’re browned and crusty on all sides, no grill required.
The leftover marinade isn’t wasted; it coats onions, peppers, and tomatoes that get sauteed until tender-crisp and piled under the paneer.
Finish with fresh cilantro, a squeeze of lemon, and a side of green hari chutney for a restaurant-style plate at home.
Pro Tips
- Marinate the paneer at least 3 hours, longer if you can, for the deepest flavor.
- Get the skillet very hot so the paneer browns rather than steams.
- Don’t waste the marinade; use it to coat and flavor the vegetables.
- Press store-bought paneer briefly if it’s very soft so it holds its cubes.
Variations
- Thread the paneer and vegetables onto skewers and grill or broil for char.
- Add zucchini, mushrooms, or pineapple to the vegetables.
- Stir the cooked paneer and veg into a tomato gravy for paneer tikka masala.
Ingredients
Directions
Prepare the marinade.
Peel and smash the garlic and mince. Add half the salt and mash into a paste using the back of a chefs knife. Do the same with the ginger.
Combine the garlic, ginger, cilantro, yogurt, tandoori spices, chaat masala spice blend, cumin and cayenne pepper in a small bowl.
Cut the paneer into ½ inch cubed.
Transfer the marinade into a zipper bag, add the paneer and coat. Zip closed and marinate in the refrigerator for at least 3 hours.
To prepare:
Remove the paneer cubes. Add the vegetables to the remaining marinade and toss to coat.
Heat 1 tablespoon of the oil in a large non-stick skillet until very hot.
Fry the paneer cubes on all sides until browned. Remove and set aside.
Add the onion to the skillet (add more oil if needed) and cook for about 5 minutes then add the remaining vegetables and cook for another 5 minutes until tender crisp.
Arrange the vegetables on a plate. Top with the paneer cubes.
Garnish with the cilantro and lemon slices.
Serve with hari chutney.
Comments