Paneer Tikka

Ingredients

• 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

Method

• 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