|Paneer Tikka (Photo credit: rnair)|
Have you ever wondered how you could make those mouth watering melt in your mouth paneer tikkas at home? Well, you needn’t wonder any longer. Paneer, that perennial favourite is particularly the best option for vegetarians who need protein in their diet. While popular in North India, especially the Punjab where it was invented, it has now become the staple for all vegetarians and is even appreciated by the foreigners who find its texture and taste intriguing.
While kebab aficionados will shudder at the thought of a non-meaty kebab, the truth is that it is better to adapt rather than leave the vegetarian populace hungry while the non-vegetarians gorge themselves on kebabs. So the original kebab which is a Middle Eastern grilled or barbecued delicacy introduced to us Indians by the Muslims who ruled us are now integral now to Indian cuisine and is particularly popular as a finger food or appetizer having evolved to include a large array of Vegetarian Kebabs as well.
The most popular among the vegetarian kebab is the Paneer Tikka in all its variants of white, green, or red depending on the seasoning used to flavour the otherwise bland paneer.
You will need :
1kg paneer cut into large cubes
200g fresh cream
1 tablespoon chaat masala
¼ tspn garam masala
1 tspn garlic ginger paste
¼ tspn red chilli powder ( optional)
Salt & Pepper to taste
- Mix together the chaat masala, garam masala, garlic ginger, salt and pepper (if required) with the cream and gently apply to coat the paneer.
- Allow to marinate for about half an hour.
- Lightly grease a non-stick grilling pan or electric grill ( if required) and pre-heat. Place the paneer pieces and allow to cool , turning gently once over. If you don’t have a grilling pan or electric grill, you can easily use a regular non-stick griddle.
This can be served with a green chilli and mint chutney spiked with a dash of lime. This dish was walloped by 10 dinner guests as an appetizer last night.