Paneer tikka is a crowd pleaser and for good cause. The creaminess of the paneer coupled with the savory aromatic masala is to die for. And just when you thought it couldn’t get better you grill it.
Paneer tikka is so savory, flavorful, and the perfect kabob for any occasion or season. Even if you’re a meat eater this kabob is so satiating and meaty in it’s effort that you’ll be very content.
I absolutely love how many amazing vegetarian dishes there are in Indian cuisine. One thing I normally struggle with in American food is finding a vegetarian offering that doesn’t leave me thinking that it would have been better with a bit of meat. I rarely run into that with Indian food. It’s so flavorful, diverse in tastes, textures, and preparations, that I’m easily contented with a completely vegetarian, gluten free, or even vegan dinner.
Gasp! Sacrilege, I know. Carnivore, vegan, gluten free, or vegetarian. People have insanely strong opinions on everything these days! Especially people’s choices in food. I talk to folks that like to chastise you simply because you have a preferred diet. That said, as a person that plays doctor in real life, it drives me crazy when people say they’re lactose or celiac simply because they don’t like dairy or gluten. Or are on some diet to lose 30 lbs in 26.6 minutes. Beyond that, I say, you do you. Which is another reason I love Indian food. There’s something for everyone. I have a friend that has a horrible case of celiac disease, and when she comes over I always go for Indian food, I run the least risk of cross contamination from ingredients. But of course, there are other things to consider in those situations like your kitchen and cookware as a whole.
I like serving these sucks as is on a skewer, with an Indian salad, on a salad, in a boat on a moat, as a main on a train, or even as an appetizer.
Ingredients I like for this recipe:
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