Amritsari paneer tikka recipe, learn how to make Amritsari paneer tikka using this simple step by step recipe.
Hello everyone! It’s been a while. If you follow me on my Facebook or Instagram profiles, you would know that I now have a beautiful baby girl. She’s absolutely wonderful, but then of course, I am a biased-first time mom. Having a baby is every bit as challenging and exciting as they say and it’s been a complete life-changer, as you can imagine. The last time I took such a big break from blogging was during my wedding.
So anyway, here I am, stealing some time to post a recipe here while baby girl naps. I now have a Sri Lankan full time helper who is a very good cook and been making some pretty amazing dishes for us over the past few weeks. This Amritsari paneer tikka is one of the first few dishes she made for us when I told her how much TH and I love paneer.
The most interesting and delicious part of Amritsari paneer tikka is the generous addition of dried fenugreek leaves (kauri methi) and besan. We chose to pan fry it with a dab of oil and it was really yummy. You can also use a griddle or grill pan if you have one or use the broil function in your oven to get some nice charred Amritsari paneer tikka to serve your guests.
The recipe itself is very simple. You need:
- some fresh paneer
- a marinade that comes together easily with few ingredients
- a pan to just fry them up
- You can even marinate and keep the paneer tikka to make and serve hot later, if entertaining.