Paneer Amritsari Recipe
Amritsari paneer tikka recipe, an easy starter recipe with paneer in a simple marinade of gram flour and spices. I am sharing a healthier way of cooking it vs the traditional method of deep frying.
Ingredients
- 250 grams paneer cubed
- 2 teaspoon oil
- 1/4 teaspoon ajwain omam
- 1 teaspoon red chilli flakes adjust to taste
- 1 teaspoon fresh ginger garlic paste roughly mashed with a pestle and mortar
- 3-4 tablespoons besan gram flour
- 2-3 tablespoons dried fenugreek leaves kasuri methi
- 1/2 teaspoon sugar
- 1 tablespoon lemon juice add more or less to taste
- 1/2 tsp chaat masala for sprinkling on cooked paneer, optional
- Salt to taste
- Water as needed
- Oil to pan fry
Instructions
- Cut the paneer into 2 inch cubes and set aside
- In a pan, heat 2 tsp oil and add the ajwain. Fry for 5 seconds until fragrant
- Make sure heat is very low and add the red chilli flakes. Saute for 15 seconds
- Then add the ginger garlic paste and saute again for 10 seconds
- Now add the besan and roast for a minute or two
- Lightly crush the kasuri methi between your fingers and add to the above
- Saute again for a minute. Add salt and mix well.
- Transfer this to a bowl and add sugar and lemon juice. Mix well.
- Add enough water to make a thick paste
- Add in the paneer cubes and mix well gently without breaking the paneer pieces
- It’s best to leave this aside for 15 mins or so before proceeding
- To pan fry the paneer, heat some oil in a pan and add the pieces one by one without overlapping
- Let it cook on medium heat until one side is nice and crisp and then turn over and cook the other side
- Transfer to a plate and serve hot with green chutney
Notes
- If using frozen paneer, make sure you thaw completely before using. You can also soak it in warm water for 15 minutes to make it softer.
- Fresh paneer tastes best to prepare paneer Amritsari recipe
- I cut the cubes into thin pieces (so it’s not exactly a cube but more like thin squares) so that the marinade spreads more evenly. If you cut the paneer too thick, it will taste bland in the middle
- You can add roasted jeera (cumin) powder along with ajwain if you like