Effortless Preparation Starts
Kick off your culinary adventure by preparing the star ingredient: paneer. Take approximately 120 grams of fresh paneer and precisely cut it into bite-sized
cubes, ensuring uniformity for even cooking. Following this, mince 2-3 garlic cloves to a fine texture. Gently rub the grated garlic all over the paneer cubes, imbuing them with a subtle yet aromatic foundation. This initial step is crucial for laying the groundwork for the vibrant flavors that are about to unfold. The goal here is to ensure each paneer piece receives a whisper of garlic, enhancing its overall taste profile without overpowering the delicate cheese. This simple yet effective technique elevates the paneer from plain to deliciously infused, setting the stage for the spice blend.
Spice Infusion Mastery
With the paneer lightly perfumed by garlic, it's time to introduce the symphony of spices. In a separate bowl, combine a pinch of salt to taste, ¼ teaspoon of zesty chaat masala, an equal ¼ teaspoon of vibrant red chilli powder, ¼ teaspoon of earthy haldi (turmeric) powder, and a ¼ teaspoon of roasted cumin powder (bhuna jeera). Thoroughly toss the paneer cubes with this expertly crafted spice mix, ensuring that every single piece is coated generously. This step is where the magic happens, transforming the bland paneer into a visually appealing and aromatically enticing base for your tikka. The blend of spices is designed to provide a balanced kick of flavor, from tanginess to warmth, making each bite a delightful experience. The gram flour, added next, acts as a binder, helping the spices adhere perfectly.
The Golden Fry
Now, take approximately 1 tablespoon of gram flour (besan) and sprinkle it evenly over the spice-coated paneer cubes. Toss the paneer once more, ensuring that the gram flour creates a light, adherent coating on each piece. This acts as a subtle binding agent and also contributes a delightful texture once fried. Next, prepare for frying by heating a sufficient amount of oil in a kadhai or a deep frying pan over medium heat. Once the oil is hot enough, carefully add the prepared paneer cubes, ensuring not to overcrowd the pan. Fry the paneer pieces until they achieve a beautiful golden-brown hue on all sides. This frying process not only cooks the paneer but also gives it a wonderfully crisp exterior while keeping the inside soft and succulent. Keep a watchful eye to prevent over-frying, aiming for that perfect crispness.
Serving Perfection
As the paneer tikka pieces reach their desired golden-brown perfection, it’s time to finish them off. Prepare a plate by lining it with a paper towel; this will help absorb any excess oil from the fried paneer. Carefully transfer the hot, fried paneer tikka pieces onto this prepared plate. Allow them to rest for a moment, letting the paper towel do its job. Once any excess oil has been absorbed, move the paneer tikka to a clean serving plate. For an optional, extra burst of flavor and tanginess, lightly sprinkle a bit more chaat masala over the top. This instant paneer tikka is best enjoyed immediately, served alongside your favorite mint chutney, tamarind dip, or any other condiment that complements its spicy and savory notes.
