Paneer is undoubtedly probably the most versatile components on the market. Whether or not you make scrumptious shahi paneer curry or crispy paneer pakodas, this ingredient by no means fails to disappoint our style buds. Talking of our love for paneer, how can we presumably overlook to say paneer tikka? Delicate on the within and charred and flavourful on the skin – paneer tikka has a melt-in-the-mouth texture and is without doubt one of the hottest paneer snacks to devour. So, should you’re craving some paneer tikka, you are on the proper place. Right here we deliver you a lip-smacking Amritsari paneer tikka recipe that’s splendid for weekend indulgence.
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Paneer cubes are marinated in a mix of flavourful masalas and shallow-fried till golden and crispy. Sprinkle some chaat masala on high and serve sizzling with mint chutney. The very best half is you could make this paneer tikka in just below half-hour. It is simply the right snack to serve at a cocktail party. With out additional ado, let’s check out the recipe.
Amritsari Paneer Tikka Recipe: How To Make Amritsari Paneer Tikka
To start with, add besan, ajwain, purple chilli powder, haldi, garam masala, lemon juice, salt and ginger-garlic paste in a mixing bowl. Combine the whole lot collectively. Add water if wanted and mix to kind a clean batter. (Be sure there aren’t any lumps within the batter).
Add the paneer cubes. Now, combine them gently together with your palms and coat them with the marinade. Cowl the bowl with a plastic wrap and maintain apart for 30 minutes at room temperature.
Now, warmth oil in a pan. Place the paneer cubes and shallow-fry them till golden brown. As soon as completed, switch to a plate lined with kitchen paper. Sprinkle some chaat masala on high and serve with mint chutney.
For the entire recipe of Amritsari paneer tikka, click on right here.
When you’re searching for extra paneer tikka recipes, click on right here.
So, what are you ready for? Do this recipe at residence and tell us the way you appreciated it within the feedback under.
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