Paneer Tikka

INGREDIENTS:

• 250 gms paneer/cottage cheese
• 1 medium size onion
• 1 medium size tomato
• 1 large green capsicum
• 1 large red capsicum (optional)
• 1 large yellow capsicum (optional)

FOR THE MARINADE:

• 200 gms beaten curd
• 1 tbsp ginger garlic paste
• 1 tsp ajwain/carom seeds
• 1 tsp jeera powder/cumin seeds powder
• 1 tsp dhania powder/coriander powder
• ½ tsp garam masala powder
• 1 tsp dry mango powder/amchur powder
• 1 to 2 tsp red chili powder
• 2 tbsp besan/gram flour
• kasuri methi
• ½ tsp turmeric powder/haldi
• 1 tsp chaat masala
• rock salt or black salt
• ½ tsp black pepper powder (optional)
• 1 to 2 tbsp oil or ghee or butter
• Juice of half lemon

METHOD:

Paneer and Vegetables:

• Cut the paneer into cubes.
• De-seed the tomato and cut into square shapes.
• Cut the rest of the vegetables into similar square shaped pieces.

The Marinade:

• In a mixing bowl, add all the ingredients of the marinade.
• Then add the veggies and paneer to the marinade. Mix well.
• Marinate for approximately 2 hours or more in the refrigerator.
• When you are ready to cook, remove from refrigerator and let the temperature come up to the room temperature.
• Heat a tawa and grease it with oil/ghee/butter.
• Place individual pieces on the tawa and let it cook.
• Flip the pieces to allow cooking on all sides.
• Serve hot as an appetizer or snack, with mint chutney.

Alternatively, the vegetables and paneer pieces can be put on a skewer and cooked. Sure gives it an extra appetizing kick !