Smoky Tandoori Paneer Tikka with Pickled Onions

Smoked Tandoori Paneer Tikka Recipe

Cuisine: Punjabi
Course: Appetizer
Diet: Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Prepare the Marinade: Begin by combining the hung curd (Greek yogurt) and gram flour in a large mixing bowl. Whisk until you achieve a smooth, lump-free paste that will serve as the base for your marinade.

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2. Create the Flavor Base: In a mortar and pestle, crush the garlic cloves, ginger, and mint leaves together until they form a coarse paste. Add the roasted and ground fennel seeds and ajwain, continuing to pound until everything is well-blended. Stir this aromatic mixture into the yogurt paste, followed by the remaining marinade ingredients: cumin powder, coriander powder, black pepper powder, turmeric powder, black salt, saffron strands, and a pinch of regular salt. Mix thoroughly to ensure an even distribution of spices.

3. Marinate the Paneer: Carefully add the paneer cubes into the bowl containing the marinade. Use a spatula to coat each cube evenly with the flavorful mixture. Once the paneer is well-coated, cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to an hour; for best results, you can allow it to marinate overnight, allowing the flavors to meld beautifully.

4. Prepare for Smoking: While the paneer is marinating, it’s time to prepare for the coal smoking method. Take one or two pieces of coal (each about 3 inches in size) and hold them over a gas flame using tongs. Allow the coal to heat until it turns bright red and starts to turn gray, which should take about 5 minutes. Once ready, carefully place the hot coal into a small, crack-proof bowl.

5. Cook the Paneer: Heat a large wok or skillet with a lid over medium heat and add a splash of sunflower oil to prevent sticking. Once the oil is hot, gently place a few pieces of marinated paneer into the pan, along with a spoonful of the marinade. If you’re using a stovetop grill or a grill pan, arrange the paneer pieces in a single layer for even cooking.

6. Infuse Smoke Flavor: Carefully place the bowl of hot coal directly over the paneer in the pan. Drizzle a spoonful of ghee or sunflower oil over the coal to generate smoke. Immediately cover the pan with the lid, reducing the heat to low, and let it sit for about a minute. This allows the paneer to absorb the smoky flavor.

7. Finishing Touches: After a minute, carefully remove the lid and discard the bowl of coal. The paneer should now have a delightful smoky aroma reminiscent of traditional tandoori cooking.

8. Serve and Enjoy: Your Smoked Tandoori Paneer Tikka is now ready to be served! Arrange the pieces on a serving platter and garnish with fresh mint leaves and pickled onions. This delectable appetizer pairs wonderfully with dal makhani, paneer butter masala, jeera rice, and soft phulkas, making it perfect for gatherings or special occasions.

Additional Tips

• Paneer: For the best flavor, use homemade paneer. If you can’t make it at home, ensure that the store-bought paneer is fresh.
• Marination: The longer you marinate, the more flavorful your paneer will be. If time permits, let it sit overnight.
• Adjust Spices: Feel free to adjust the spices according to your taste preferences, adding more heat with red chili powder or enhancing the herb flavor with additional mint.

This Smoked Tandoori Paneer Tikka Recipe captures the essence of traditional Indian cooking while being vegetarian-friendly, making it a perfect appetizer for any gathering or festive occasion. Enjoy the delightful fusion of flavors that will surely impress your family and friends!