Easy-to-Cook Paneer Tikka Masala Recipe

Planning to give a nice treat on your forthcoming birthday? Great! Looking for an appetizer? Paneer tikka masala will be the right choice.

Originated in North India, it has become highly popular almost all over the world. Paneer tikka masala tastes good when served with roti, paratha, naan etc. Also, it will taste good with vegetable pulao, plain rice and jeera rice.

How Paneer Tikka is Healthier than Meat Curry?

Paneer Recipes | Image Resource : shutterstock.com

Paneer tikka is prepared with an exclusive combination of fresh cheese, spices along with capsicums, tomatoes and onions. After cottage cheese gets marinated in spices, they are arranged on sticks followed by being grilled in a tandoor.

After it is ready, the dish is served hot along with lemon juice and chaat masala. Also, it is sometimes accompanied with mint chutney or fresh salad. As hardly any oil is used at the time of preparation of paneer tikka, it has been regarded a healthier diet than meat curry. The crisp singe on surface makes it a mouth-watering dish.

Ways Paneer Tikka is Served

Once ready, paneer tikka can be served in number of ways. It may be easily served along with gravy, bread or dry. The choice is totally up to you. Kebab is also a variant of paneer tikka that is famous among food enthusiasts.

Heard about Kashmiri paneer tikka? Here, paneer is prepared after being stuffed with almonds (chopped) followed by grilling. As a foodie, you will come across restaurants that serve paneer tikka along with masala chowmein and dosa.

Tips for Preparing Paneer tikka that are Not Known to Many

Do you know why your paneer recipes does not reflect that taste that you had been dreaming? Because, you are not aware of some hidden secrets! Below are some tips that are not known to many:

• Yoghurt must be strained in a soft cloth instead of using a net. After straining, it must be beaten in a large bowl. Many people start cooking without beating the yoghurt, which is incorrect.
• At the time of whisking, you must add all spices along with besan for better taste. Otherwise, your recipe may turn out to be something that you must have not expected. Remember, it is a vital step.
• Paneer must be cut in diced shapes instead of cutting them in large shapes. For better taste, those dices must be immersed in the whisked paste for at least thirty minutes. Also, these dices must be fried in the pan until they are charred. Otherwise, they may remain raw.
• At the time of preparing the paneer recipe, cumin seeds and asafoetida must not be added until the oil becomes hot. It is better to cook in a medium flame instead of high. It will prevent the mixture from getting burnt.

Last but not the least, you must use coriander leaves for garnishing. It will not only look good, but also reflect a good aroma.