Paneer amritsari recipe for toddlers & kids – A quick and delicious tawa paneer tikka without using curd. Paneer amritsari is a starter that is served in some of the North Indian restaurants here in Singapore. The dish is extremely aromatic and delicious but it is deep fried. A few trials to make it at home without deep frying lead me to this recipe. It uses the same marinade as the restaurant style starter.
This turns no less than the one we would enjoy in the restaurant here. This paneer amritsari just takes 10 minutes and surprisingly it makes one of the best paneer tikka that any one can make all without even using yogurt.
The dish is mildly spiced and the besan gets roasted well which gives the dish a great aroma.
It goes great as a starter, after school snack or inside wraps/ kati rolls with some additional veggies. The same marinade I even use for making the tikka for Paneer pulao.
Paneer amritsari can be made for kids & toddler parties. It also goes good in lunch box and can be paired with any rice varieties as a side.
How to make paneer amritsari
1. Add paneer, red chilli powder, kasuri methi, ajwain, garam masala, salt, amchur powder, ginger garlic paste and besan to a bowl.
2. Sprinkle very little water and toss to coat the paneer well with this masala.
3. Heat oil in a pan. Add the paneer and begin to roast them well.
4. Paneer cubes may stick to each other, you will have to separate them gently while sauteing. Do not over cook. When the raw smell of the besan goes away turn off and move to a plate.
Garnish with coriander leaves and onion wedges. Skew them or put them on to picks. Serve warm or hot. Do not leave them in the pan else they may get cooked further & turn rubbery.
Paneer amritsari recipe
Ingredients (US cup = 240ml )
Ingredients for paneer amritsari
- 2 cups paneer frozen or at least chilled
- 1/8 tsp carom seeds or ajwain or vaamu
- ½ to ¾ tsp red chili powder (use less for toddlers)
- 1 tsp garam masala
- 1/8 tsp amchur powder or dried mango powder or lemon juice
- 1 pinch pepper powder (optional)
- ½ tsp Kasuri methi crushed or dried fenugreek leaves
- 1 tsp ginger garlic paste
- Salt to taste
- 1 Pinch turmeric or haldi
- 3 tbsp besan or chickpea flour (preferably coarse one)
- 2 tbsp Oil
- Make sure the paneer is chilled other wise it may turn rubbery.
- Add all the ingredients to a bowl and toss.
- If needed sprinkle 1 to 2 tbsp water for the marinade to coat the paneer well.
- Heat oil in a wide pan and saute paneer until the raw smell of besan is gone.
- Paneer amritsari begins to smell good, when it is done. Switch off the heat and serve as a snack or a side with roti, rice. You can also roll them up in wraps.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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