This recipe brings a vibrant twist to the classic Paneer Tikka by adding tender potatoes to the mix! The result? An explosion of smoky, spicy, and tangy flavors that will leave your taste buds singing. Perfect for a weeknight dinner or a weekend barbecue, this dish is sure to impress.
I remember the first time I made Paneer Tikka. I messed up the marinade – added way too much chili powder! It was, shall we say, a fiery experience. But that taught me a valuable lesson: even mistakes can lead to delicious discoveries. Don't be afraid to experiment and adjust the spices to your liking!
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Skewers
- Grill pan or oven
Paneer Tikka with Potatoes
This recipe combines the rich, creamy flavors of Paneer Tikka with the earthy sweetness of roasted potatoes, creating a delightful dish that’s both flavorful and satisfying.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get that marinade sorted! In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Make sure everything is nicely combined – no one likes a lumpy marinade!
- Next, chop the paneer into 1-inch cubes and the potatoes into bite-sized pieces. Add them both to the marinade, ensuring every piece is nicely coated. Give it a good toss to make sure they are all happy and swiming in that delicious marinade.
- Now comes the crucial part – marinating time! I usually leave it for at least 30 minutes, but honestly? The longer, the better! I sometimes pop it in the fridge overnight for maximum flavor explosion. So, get yourself a drink, put your feet up, and let the flavors work their magic.
- Time to assemble the skewers! Thread the paneer and potato pieces alternately onto the skewers. You can use metal or wooden skewers, but if you use wooden ones, remember to soak them in water for at least 30 minutes before using, to prevent them from burning.
- Now, heat your grill pan or preheat your oven to 400°F (200°C). If grilling, lightly oil the pan to prevent sticking. Place the skewers on the grill or baking sheet, making sure there's enough space between them for even cooking.
- Grill or bake the Tikka for about 10-12 minutes, turning occasionally, until the paneer is golden brown and the potatoes are tender and slightly charred. If baking, keep an eye on them and adjust the time as needed.
- Once cooked, remove the skewers from the heat and let them rest for a couple of minutes. Serve them hot, garnished with fresh cilantro and a squeeze of extra lemon juice if you're feeling fancy. They're amazing on their own, but they also pair beautifully with some mint chutney or raita!
📝 Notes
- For extra smoky flavor, grill the Tikka over charcoal.
- Adjust the amount of chili powder based on your spice preference.
- If you don't have a grill pan, you can bake the Tikka in the oven at 400°F (200°C) for 20-25 minutes, or until cooked through and slightly browned
🍎 Nutrition
Calories: 350kcal
Protein: 20g
Fat: 20g
Carbohydrates: 25g
Fiber: 5g
Calcium: 200mg
