Reshami Paneer Tikka
Reshami Paneer Tikka is a creamy and flavorful Indian appetizer made with marinated paneer cubes grilled to perfection. The dish is rich in protein, thanks to the paneer and yogurt marinade. It is a great party starter or a snack that pairs wonderfully with mint chutney.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
219 kcal
Protein
12 g
Carbs
20 g
Fat
10 g
Fiber
1 g
Ingredients
Turmeric powder
0.25 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Garam Masala
1 tsp (3g)
Red chilli Powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
lemon juice
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Paneer Homemade (Toned milk)
1 cubed, cup (200g)
Heavy Cream
1 tbsp (15g)
Hung Curd
1 small cup (100g)
Kasuri Methi
1 tsp (5g)
Instructions
Preparation
Hung Curd:
Place plain curd in a muslin cloth and hang it for 1-2 hours to remove excess water.
Cooking Steps
In a mixing bowl, combine hung curd, fresh cream, ginger-garlic paste, lemon juice, turmeric powder, garam masala, coriander powder, cumin powder, kasuri methi, salt, and oil.
Mix well until you get a smooth, creamy marinade.
Add the paneer cubes to the marinade and gently coat each piece. Ensure the paneer is fully covered.
Let it marinate for at least 30 minutes (or up to 2 hours for enhanced flavor) in the refrigerator.
Preheat a grill pan or tandoor. Brush it with oil to prevent sticking.
Place the marinated paneer cubes on skewers or directly onto the grill pan.
Grill the paneer for about 4-5 minutes on each side until slightly charred and golden brown.
Alternatively, you can bake the paneer in a preheated oven at 200°C (390°F) for 10-12 minutes, flipping halfway.
Garnish with freshly chopped coriander leaves on top.
Serve hot.
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NotesNutritional values are approximate and may vary depending on the specific ingredients used.