What’s better than a cheese-based main course? A SPICY cheese-based main course, obviously! So many of you made my Grilled Halloumi Cheese Bake recently, I thought I’d focus my attention on the important things in life – more cheese-based dinners. Paneer Tikka is one of my favourite Indian restaurant dishes. If you’ve never had it before, it’s cooked in a hot and smoky tandoor oven, with blackened edges and the delicious firm cheese squeak like halloumi (apart from the texture is a little bouncier maybe?) Alas, my kitchen does not quite stretch to a tandoor for authentic tandoori cooked food, so I created this version to cook under the grill instead.
Why you’ll love this Paneer Tikka recipe
⭐️ Squeaky cheese – YES PLEASE!
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Easy Macaroni Cheese {One Pan}
Halloumi Burger {15 Minute Recipe}
Spinach & Ricotta Lasagne {Slow Cooker Recipe}
⭐️ Ready-made paste makes it super quick ⭐️ Tasty dinner in under 30 minutes I love paneer when it’s in curry dish form (like my Palak Paneer), BUT I knew I wanted a dry version that had just as much flavour. I realised with a simple marinade and an easy method, we’d have delicious paneer on our plates in about 20 minutes. SUCH a good one to have up your sleeve when entertaining or if you’re veggie yourself. I hope you love it.
Paneer Tikka Ingredients Notes
Paneer cheese – Just to note, I have occasionally seen a SOFT version of paneer, more like a cottage cheese. Obviously this is not what you need for this recipe. You’re looking for a block Marinade – This is made up of natural yoghurt and tikka pasta. You can replace this with tikka powder if you prefer (personally, I don’t think the flavour is quite as good but it’s up to you) Peppers – Thread chunks of your favourite colours onto skewers in between the paneer. You can add in other chunks of vegetables here too if you like
In the freezer This isn’t the most ideal cheese for freezing once it’s been cooked, so while I would rather freeze than throw away, but it wouldn’t be my first choice for batch cooking. It will have a slightly solid texture after being frozen and reheated, so bear this in mind. ➡️ Paneer Tikka Masala: Serve with a curry masala sauce or gravy for a wetter dish. ➡️ Different veggies: Swap peppers for onions, mushrooms, tomatoes – whatever you prefer. ➡️ Change the spices: Mix up the spices and use a different curry paste if you like.
What to serve with Paneer Tikka
Rice – I use a pouch of microwave rice if I’m in a mega rush during the week Raita – I cheat and mix natural yoghurt with some mint sauce and a little water for an easy dip. I add cucumber cubes for extra veg Poppadoms – Obviously! Naan breads – Serve in a naan bread or wrap as a delicious alternative sandwich
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
