Paneer Tikka (Brochettes de Fromage)
Cubes de paneer, poivrons et oignon marinés dans un yaourt épicé puis grillés jusqu'à être légèrement carbonisés.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cuisinez sans limites
Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs
Commencer ma semaine gratuiteContinuer avec l'accès gratuitMake the marinade
Whisk the yogurt with the toasted chickpea flour, ginger-garlic paste, chili powder, garam masala, chaat masala, ajwain, lemon juice, oil and 1 tsp salt to a thick paste. The chickpea flour helps the marinade cling and char.
Marinate
Fold in the paneer, pepper and onion gently so the paneer doesn't break. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge.
Skewer and grill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the marinade
Whisk the yogurt with the toasted chickpea flour, ginger-garlic paste, chili powder, garam masala, chaat masala, ajwain, lemon juice, oil and 1 tsp salt to a thick paste. The chickpea flour helps the marinade cling and char.
Marinate
Fold in the paneer, pepper and onion gently so the paneer doesn't break. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge.
Skewer and grill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Paneer tikka was created by applying the tandoori technique — spiced yogurt marinade and fierce heat — to paneer, India's fresh, non-melting cheese. It gave vegetarian diners their own centrepiece kebab.
It's now as essential on Indian restaurant menus as chicken tikka, and a fixture at weddings and parties.
⭐ Why It's Famous
Paneer holds its shape on the grill and soaks up marinade beautifully, making it the perfect vegetarian kebab.
💡 Fun Fact
Paneer doesn't melt because it's made by curdling hot milk with acid rather than with rennet.
Punjab & Delhi
28.61°N, 77.21°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!