Paneer Tikka Garlic Bread
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Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Paneer Tikka Garlic Bread
servings
4
prep time
20 min
cook time
40 min
Ingredients
Gravy
- 2-3 tomatoes, sliced
- 1 onion, sliced
- 7 cloves garlic
- 1/2 inch ginger
- 11 cashews
- 1 cardamom
- 1 small cinnamon stick
- 1 small bay leaf, remove before blending
- 1 clove
- 1 tsp oil
- salt and pepper, to taste
- 1 tsp garam masala
- 1/2 tsp kasuri methi
- 1 tbsp chilli powder
- 1 tsp sugar
- 2 tbsp cream
- handful of fresh coriander
Paneer Tikka Marinade
- 200 g paneer
- 1/4 cup hung curd
- 1/2 tbsp gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tbsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp kasuri methi
- 1/2 tsp coriander powder
- 1/4 tsp mango powder
- 1/2 tsp chaat masala
- 1/2 tsp cumin powder
- salt and pepper to taste
- 1 tsp lemon juice
- 1 tsp mustard oil
Garlic Butter
- 1/4 cup (50 g) butter, softened
- 7 garlic cloves, finely minced
- 1 tbsp chilli oil, according to spice tolerance
- salt and pepper to taste
- 1 tbsp grated parmesan or processed cheese, optional
- 1 tbsp coriander, finely chopped
More
- bread of choice
- 1/2 cup mozarella, grated
- 1/2 cup processed cheese, grated
- pickled red peppers
- pickled jalapeno
Equipment
Instructions:
- For the gravy: Add tomatoes, onion, garlic, cashews, whole spices, salt, pepper and mustard oil to an airfryer safe dish. Give everything a good mix and airfry at 180°C for 20–30 minutes until the vegetables are soft, roasted and lightly charred around the edges. You can also cook everything on a pan till the tomatoes are mushy.
-
Transfer everything to a blender along with garam masala, kasuri methi, chilli powder, sugar, cream, fresh coriander and a splash of water if needed. Blend until smooth and creamy. The gravy should be quite thick and spreadable rather than thin as we’ll be using it as a layer on the garlic bread.
Note: I accidentally forgot to roast my cashews with the vegetables while filming so I simply added roasted cashews while blending. Either method works. - For the paneer tikka: In a bowl, add hung curd, powdered spices, lemon juice and mustard oil. Mix well till smooth, add in the paneer cubes and gently mix till every piece is well coated in the marinade. Cover and refrigerate for at least 1 hour before using.
- For the garlic butter: To a bowl, add softened butter, finely chopped garlic, coriander, grated processed cheese, chilli oil, pepper and salt to taste. Give everything a really good mix until you have a flavourful garlic butter.
- Assembly: Slice your bread in half, I used a ciabatta made with my focaccia dough recipe (full recipe coming soon). Spread a generous layer of garlic butter over the bread, followed by the tikka gravy. Arrange the marinated paneer on top and finish with a layer of cheese, pickled red peppers and jalapeños.
- Airfry at 180°C for 10–13 minutes or bake at 180°C for 15-20 minutes till the bread is crisp, the paneer is cooked through and the cheese is melted.
- Slice and serve with more gravy and mint mayonnaise, enjoyy!
Recipe Video
Leave a Comment
IT WAS FANTASTIC!! I MADE IT FOR MY ENTIRE FAMILY AND THEY ALL LOVED IT.
just tried this! i used focaccia as the base and omfg it was so so gooddd
Amazing recipe but need ciabatta bread recipe in an air fryer
Did it and absolutely love it and one of the best
My gonna try for sure
Tried this at home and everyone LOVED It!! Please do continue to make more such recipes
Very tempting and delicious recipes I have tried them in the past
Hey Shivangi, I just made the paneer tikka garlic bread recipe of you and loved it. Mine came out a bit dry but yumm. I had no time to make bread so bought one from the store, but I see that you made the bread in your airfryer and I would like to try some. Do you have a recipe for that ?
Thanxxx
Your way of presenting the receipe and the food is awesome
