Amritsari Paneer Tikka is a scrumptious and tempting North Indian recipe that you can make for your family and friends on any occasion. It is as flavourful as it looks and will be loved by people of all age groups! Amritsari Paneer Tikka is a delectable vegetarian recipe prepared with paneer, dried fenugreek leaves, garlic paste, ginger paste, carom seeds, and gram flour. This is an easy-to-make appetizer recipe, which is must try for those who love spicy food.
500 gm paneer
1/2 pinch black pepper
6 tablespoon dried fenugreek leaves
1 pinch powdered cinnamon
1 teaspoon carom seeds
water as required
1 teaspoon ginger paste
4 tablespoon powdered lemon juice
1/2 cup refined oil
1 teaspoon sugar
8 tablespoon gram flour (besan)
salt as required
2 teaspoon chilli flakes
1 teaspoon garlic paste
To start with, heat oil in a non-stick pan on medium flame and add carom seeds to it. Let them splutter for a few seconds, and add chilli flakes in the pan and saute for another few seconds.
Next, add ginger-garlic paste along with cinnamon powder and saute for a few seconds. Saute for a minute till the raw smell of garlic goes away and then add gram flour. Let it roast for about 2 minutes till the colour of gram flour changes to brown. Afterwards, add the crushed kasoori methi or the dried fenugreek leaves and saute for another minute.
Adjust salt and black pepper as per your taste and mix well to coat. Cook for a while and then switch off the burner, and transfer the pan contents to a deep bowl.
To the bowl, add sugar along with lemon juice and mix well to incorporate all the ingredients well. Meanwhile, cut the paneer into cubes.
Now, add paneer cubes to the pan and mix it gently, coat well and let them marinate for about 30 minutes. When done, heat oil in a non-stick pan and add the pieces of paneer cubes on it one-by-one.
Cook it for a while over a medium flame until lightly coloured and then flip and cook from the other side as well until colored and crisp. When all the paneer cubes are cooked, transfer to a serving plate. Serve hot with green chutney.