Ingredients:
200 grams paneer or 1 ½ cup paneer
½ cup onions cubed layers seperated
½ cup capsicum/ bell peppers (green or red)
Butter - 2tspn
Fresh lemon juice - 2tblspn
Chaat masala - 2tspn
wooden skewers - 3 or 4
For marination:
½ cup of hung curd/yogurt
1 ½ tsp ginger-garlic paste
Cumin powder- 1tspn
Coriander powder - 1tspn
¾ tsp chilli powder
Kashmiri mirch powder- 1tblspn
Black salt - 1 pinch
Black pepper powder - 1tblspn
Lemon juice - 1tblspn
¾ tsp special garam masala or tandoori masala
⅛ tsp turmeric powder
Bengal gram flour- 2tblspn
salt to taste
Oil - 1 tspn
For Special Garam Masala/tandoori masala:
Cardamom - 4
Cinnamon - 1 inch
Clove - 4
Peppercorn -8
Nutmeg(jayfal) -1
Mace(jayitri)- 3-4 blades
Star anise - 1
Bay leaf-2
Fennel seed -2tspn
Method:
Firstly,heat a shallow frying pan and take the ingredients mentioned for Special Garam Masala or Tandoori Masala.Put them into the pan and dry fry till the fragrance comes out.Let them cool properly.Then take a blender jar and put them together to make a masala powder.Once,the masala powder is ready,use it proportionately to the Tikka and store rest of it in an air tight container for the future use.
Now,marinate paneer and veggies with the marination ingredients mentioned above & refrigerate it for minimum 1hour but 4-5 hours of marination will enhance the flavour.
Soak some wooden skewers or small toothpicks in water for 10mins & wipe before using.
Take the wooden skewers n start threading marinated capsicum, onion, paneer, onion and capsicum cubes in that order. In each skewer you have to add two marinated paneer cubes.Heat non stick tawa on gas. Pour oil on the tawa.Place the marinated paneer tikka sticks on the tawa and cook on a low flame. In between u have to turn your paneer tikka sticks and cook well. Apply little butter with the help of a brush after every 1 or 2 minutes.
Over frying can make the paneer rubbery.So,cook on a low flame for 3-5mins,switch off the oven.Sprinkle chat masala & lemon juice on tikkas.
Serve hot with salad or mint-yogurt chutney.
For Mint-yogurt chutney:
Ingredients:
1 cup Fresh Mint leaves
1/2 tablespoon Chopped Onions
3/4 -1 cup Hung Curd (thick Market curd/yogurt)
1 no. Green chili
1 small Clove of garlic
1/2 teaspoon Red chili powder
1/2 teaspoon Amchur Powder (Mango Powder)
Salt to taste
Method:
Assemble all the ingredients. Grind them in a mixer to a smooth paste. Adjust your seasonings.
Mint chutney is ready to be served as a dip.
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