Paneer Tikka (Cottage cheese cooked with spices)

Juicy Paneer Tikka with salad on the sides

Cottage cheese is one of my favorite milk products. When it is made to Tikka it takes the subtle flavor of the herbs put in the marinade yet maintains the classic taste of its own. Though Paneer Tikka is made in different manner I write this recipe on the demand of my daughter-in-law’s sister Amrita. She liked it especially because it is literally oil less. Paneer Tikka can be had as snacks as well as side dish to the main course. I love it so much that for me every time is paneer tikka time.

Preparation Time: 45 min. (Including marination time)

Cooking Time: 10– 15 min.

Servings: 10- 12 Medium servings

Ingredients required for Paneer Tikka:

• 250 gm. Paneer (cottage cheese)

• 50 - 100 gm.  Cream (Malai)

• 100 gm. Thick Curd

• 1/4 Tea spoon Turmeric Powder

• 1 Tea spoon Amchur Powder (Dry raw mango powder)

• 1 Tea spoon Red chili Powder

• 1 Tea spoon Kasoori methi (Dried and powdered green leaves of methi)

• Salt to taste

• 2 Tea spoon Olive oil.

Direction for marinating Paneer:

• Cut paneer to 2cm.x2cm. pieces.

Cottage Cheese (Paneer ) cut into pieces

• Take Paneer pieces in a bowl.

• Add Turmeric powder, salt, chili powder and amchur.

Turmeric powder, Salt, Chili powder and Amchur added to Paneer pieces

• Add malai(cream).

Cream and curd added to Paneer pieces

• Add kasoori methi and mix well.

Mixed after adding Kasoori Methi

• Keep aside for at least 30 min.

Direction for Making Tikka

• Take a nonstick Tawa and keep it on high flame.

• When hot lower the flame and spread one tea spoon of olive oil on it.

Hot non stick tawa with one teaspoon of oil

• Place marinated paneer pieces on Tawa and let them cook for 3-4 min, without disturbing.

Marinated Paneer pieces placed on hot Tawa and being cooked

• The side of paneer which are in touch of tawa directly will become brownish pink.

• Carefully turn them upside down.

Turning Paneer pieces upside down to cook from both side

• Cook the other side also till brownish pink in color

Paneer Tikka with salad

• Serve the tikka with coriander mint chutney, 
•  http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

• http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

   

Tips:

• Do not make the paneer pieces very small.

• Tawa should not be smoking hot when you place paneer on it, because paneer will get burnt spoiling the taste.

• Curd should be thick and not too sour.

Suggested Variations:

• Kasoori methi can be replaced by oregano/ parsley/ basil to change the flavor of paneer tikka.

• Malai (cream) can be replaced by curd to reduce the fat content due to malai.

• Paste of green chili and coriander can be added to marinade instead red chili powder and methi, this gives very good flavor and color to tikka.