🚀 Beta Testing - Try It Now!
Transform Any Recipe into an Interactive Cooking Guide
Get step-by-step instructions with timers, animations, and real-time guidance while you cook. Works with any recipe from any website!
Try GuideMyRecipe Free →
This recipe sends traditional Indian paneer tikka into a thrilling spin: cinnamon! The warm, spicy flavor pairs perfectly with the creamy paneer, giving it a comforting yet exciting flavor profile. I found this combination entirely by accident—I had some leftover cinnamon, and why not? I couldn't get over how tasty it was and just had to pass it along to all of you. It's a complete game changer!
Envision this: creamy cubes of paneer, full of fragrant spices and a hint of sweetness from the cinnamon, grilling and picking up a smoky taste. It's one of those recipes that really teases the taste buds and you keep craving more. I recall the first time I prepared this, I was looking forward to serving it to my friends. We all agreed it was the best Paneer Tikka we've ever had!
Required Equipments
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Grill pan or broiler
- Blender (optional)
Paneer Tikka with Cinnamon: Frequently Asked Questions
Paneer Tikka with Cinnamon
This recipe adds a unique twist to traditional Indian paneer tikka by incorporating cinnamon into the marinade. The result is a delicious and aromatic dish that's sure to impress.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a blender (or using a mortar and pestle, if you're feeling old-school!), combine the yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric, paprika, chili powder, salt, and cinnamon. Blend until smooth. If using a mortar and pestle, make sure you really get in there and crush those spices to release their full aroma! This is where the magic happens, folks.
- Cut the paneer into bite-sized cubes. About 1 inch cubes work well. Don't make 'em too small, or they'll dry out on the grill.
- Add the paneer cubes to the marinade, ensuring each cube is fully coated. Gently toss to distribute the marinade evenly. Now, leave it to marinate for at least 30 minutes – the longer, the better! I usually do it for at least an hour to let those flavors really meld together. It's like letting a good friendship mature!
- Preheat your grill pan or broiler. Once hot, carefully place the marinated paneer cubes on the grill pan. (Broiler Method: Arrange on a baking sheet lined with foil)
- Grill or broil for 2-3 minutes per side, or until the paneer is nicely browned and slightly charred. Keep a close eye on them to prevent burning! This is the moment to make sure you have a nice char on the outside and a delightful soft interior.
- Once grilled, immediately remove the paneer from the heat. If you’re using the broiler, keep a close eye to prevent burning and remove when cooked through.
- Serve immediately and enjoy! Garnish with fresh cilantro or a squeeze of extra lemon juice. The warm paneer with a hint of cinnamon and that amazing char is, well, pure bliss. I’d suggest serving it with some naan bread or rice, for a really fulfilling meal. You know how much I love food coma; this dish really brings on the good kind!
📝 Notes
- Adjust the amount of chili powder to your preferred spice level.
- For a smoother marinade, blend all the ingredients together.
- If you don’t have a grill pan, you can bake the paneer in the oven at 400°F (200°C) for 15-20 minutes, or until golden brown and cooked through.
- Make sure to keep an eye on the paneer to avoid burning
🍎 Nutrition
Calories: 250kcal
Protein: 20g
Fat: 15g
Carbohydrates: 5g
Fiber: 1g
Calcium: 200mg
