Amritsari Masala Paneer Tikka | How to make best ever Paneer Tikka at Home

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and creaminess, while buttermilk is a cost-effective substitute.

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu is a lower-calorie alternative, while ricotta can be a budget-friendly substitute.

Cut 300 grams of paneer into small square pieces.

Add 1/2 teaspoon salt and 1-1.5 tablespoons of lemon juice to the paneer and mix well.

Chop 1 tomato, bell peppers, and onions into square pieces and add them to the paneer mixture with a little more lemon juice and salt.

Mix everything well to combine.

Prepare the Amritsari masala by mixing 2 tablespoons of roasted chickpea flour (or besan) with 2 tablespoons of strained yogurt, 1.5 teaspoons of ginger-garlic paste, 1 teaspoon of chili flakes, 1 teaspoon of dried fenugreek leaves, 1/2 teaspoon of cumin powder, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of garam masala, and 1/2 teaspoon of crushed carom seeds.

Add salt according to taste and 2 tablespoons of mustard oil to the mixture, then mix well.

Add a little water to make a thick paste that can coat the paneer.

Coat the marinated paneer with the prepared masala mixture gently.

Thread the marinated paneer, bell peppers, and onions onto metal skewers (or bamboo skewers).

Heat 2-3 tablespoons of oil in a frying pan over medium to low flame.

Fry the skewers, turning occasionally, until the paneer is golden brown on all sides.

Alternatively, you can roast the skewers in the oven.

Once cooked, remove the skewers and serve the Amritsari Paneer Tikka garnished with chat masala, alongside salad and chutney.

Cooking Techniques

Equipment Needed

Spice Level:

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