DISH RESEARCH · Snack

Paneer Tikka

Dassana Amit’s selected oven Paneer Tikka marinates paneer, onion and green bell pepper in spiced Greek yogurt, then grills the skewers until lightly charred.

About Paneer Tikka

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Paneer Tikka marinates paneer cubes with vegetables before cooking them at high heat. Dassana Amit distinguishes this dry appetizer from Paneer Tikka Masala with gravy; this selection follows her oven-grilled version.

Paneer, diced onion and green bell pepper are coated in a smooth Greek-yogurt marinade. Own crushed ginger and garlic, ground spices, carom seeds, salt, black salt, lemon juice and mustard oil season the mixture.

The covered paneer and vegetables are refrigerated to marinate, then threaded alternately onto prepared bamboo skewers. The skewers are arranged on a foil- or parchment-lined tray and brushed with a separate portion of mustard oil.

With the oven’s top heating element, the skewers are grilled, turned and grilled again until their edges are golden or slightly charred. A separate chaat-masala and lemon-juice finish is added after cooking.

The author offers hot or warm service and describes smoky, tangy flavor with lightly crisp edges and soft paneer. Mint chutney, lemon wedges and sliced onions are the selected serving companions.

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Dish type: Snack
Preparation: Read the preparation
Rinse and dice onion and green bell pepper, cube the paneer and crush ginger with garlic in a mortar. Whisk the selected Greek yogurt smooth, then mix in the crushed ginger-garlic, Kashmiri chili powder, turmeric, ground cumin and coriander, garam masala, selected optional carom seeds and ground black pepper, dry mango powder, main chaat masala, black salt, regular salt, main lemon juice and main mustard oil. Gently coat the paneer and vegetables and refrigerate the covered marinade. Prepare the bamboo skewers with the offered soak or rinse and thread the paneer and vegetables alternately. Arrange on a foil- or parchment-lined tray, brush with separate mustard oil and grill using the top heating element. Turn the skewers and continue until the edges are golden or slightly charred. Add separate finishing chaat masala and lemon juice; serve hot or warm with mint chutney, lemon wedges and sliced onions.
Serving presentation: hot or warm in the selected oven Paneer Tikka instructions

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Ingredients in Paneer Tikka

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Onionbase
Garlicseasoning
Chilli pepperseasoning
Cuminother
Yogurtother
Paneerother
Vegetable Oilother
Gingerseasoning
Bell Pepperbase

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

India

Cuisines & regions

Punjabi Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: North Indian / Dassana Oven Paneer Tikka

Sources & references

Paneer Tikka Recipe (Oven & Tawa)