Tuesday, September 23, 2014

Paneer Tikka

  • 250 gms paneer/cottage cheese
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large green bell pepper/capsicum/shimla mirch
  • 1 medium size onion

For the marinade:
  • 200 gms hung curd/yogurt or thick curd/yogurt
  • 1 tbsp ginger garlic paste or crushed ginger garlic
  • 1 tsp ajwain/carom seeds
  • 1 to 2 tsp kashmiri red chili powder
  • ½ tsp turmeric powder/haldi
  • 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 tsp chaat masala
  • ½ tsp black pepper powder (optional)
  • Juice of half lemon
  • 1 to 2 tbsp oil or ghee or butter for brushing
  • Rock salt or black salt

  • Chop the paneer in square shaped cubes.
  • The veggies also should be chopped in square shapes. Keep the chopped veggies and paneer aside.

The Marinade:
  • In a large bowl, take the curd and whisk it till it becomes smooth
  • Add ginger garlic paste and all the spice powders plus ajwain, including black salt.
  • Mix the spice powders with the curd.
  • You could also add oil at this stage if you do not want to brush the paneer tikka with oil later.
  • Add the veggies and paneer to the marinade.
  • Marinate for atleast 2 hours or more in the refrigerator.
  • Remove after 2 hours and bring the marinated paneer and veggies at room temperature.
  • Skewer the veggies and paneer alternately on skewers or tooth picks..
  • On a charcoal barbecue arrange the paneer skewers. Brush some oil on the veggies and paneer.
  • Cook for 5 minutes and turn the skewers. Brush some more oil. Cook on the other side for 5 more minutes.
  • Arrange the panner tikka on a plate. Sprinkle some chaat masala on paneer tikka.
  • Serve the yummy panner tikka with mint chutney and onion rings with lemon wedges

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