There are many popular tikka recipes that use a variety of robust ingredients. Generally, tikka recipes are based on chicken or meat variations. Nonetheless, there are now many vegetarian options available too. Paneer is one such vegetarian alternative, and the paneer malai tikka variety is the focus of this recipe post. Tikka dishes have become a national dish, and they are a must-have starting recipe for any celebration or gathering. In general, however, vegetarian tikka is less popular than meat-based versions. However, both meat and vegetarian enthusiasts enjoy the paneer-based tikka. A further misunderstanding is that all tikka dishes are spicy since tikka and spice go hand in hand. However, there is a type of tikka where the tikka spices are combined with malai, or milk, to make a creamy flavour while also bringing down the spice temperature.
Malai tikka is mild and creamy in flavour, in contrast to classic tikka dishes, which are renowned for their fiery flavours. When you are hosting a gathering at your house and are at a loss for what to serve as an appetiser, Malai Paneer Tikka is your go-to dish! This delectable recipe for an appetiser is made with paneer, fresh cream, and a mixture of spices. The dish will become more colourful and flavourful if bell peppers are added, as desired. You can make this mouthwatering paneer recipe for kitty parties, gaming nights, potlucks, and even outings, and guests will be requesting more of it.
Ingredients:
For Tikka Marination Mixture
- 5 tablespoons Hung Curd
- ⅓ cup low fat cream
- 1 teaspoon Ginger Garlic Paste
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon black pepper powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala
- 2 to 3 pinches crushed kasuri methi
- ½ teaspoon lemon juice
- salt as required
Other Ingredients
- ⅓ cup onion - cut in squares
- ⅓ cup capsicum (bell pepper) - cut in squares
- 250 grams Paneer (cottage cheese)
- oil as required for brushing on tikka
Instructions to make Paneer Malai Tikka:
- Add 5 tablespoons of Greek yoghurt or hanging curd to a bowl
- Whisk for 1 minute, or until smooth
- Then mix thoroughly before adding 1/3 cup low-fat cream
- Add the salt and all the spice powders, including the ginger-garlic paste
- Additionally, you could add 2 to 3 pinches of kasuri methi (dried fenugreek leaves)
- Then add 1/2 teaspoon lemon juice
- Add 2 to 3 tablespoons of besan to the marination if you intend to pan-fry the paneer cubes
- Mix thoroughly
- Add 250 grams of paneer cubes, 1/3 cup of squared onion, and 1/3 cup of squared capsicum
- Mix gently using a spoon or a little silicone spatula. When combining, take care not to break the paneer cubes
- Marinate for 30 minutes or over night, covered
- Now arrange the paneer, onion, and pepper cubes on bamboo skewers
- Put the skewers on the a pan that has been foil-lined and covered
- Before using bamboo skewers, give them a good rinse with water
- Preheat the oven for 15 minutes at 240 degrees before grilling
- Grill tikka for 15 to 20 minutes at 240 degrees Celsius
- If you're using an otg, use the grill mode
- Remove and flip the skewers as soon as the top begins to brown lightly
- If you choose, lightly oil the paneer, onion, and pepper cubes
- Remain inside the oven and keep grilling until some paneer cubes or onions have a little sear on the edges
- Provide a side of chopped onions, lemon wedges, and mint-curd chutney along with the paneer malai tikka.