Homemade Tandoori Paneer Tikka

Tandoori Paneer Tikka is among the most favorite North - Indian appetizers. One can make this easily on a Tawa and still get a restaurant taste to it. They have to be light, the paneer or cottage cheese has to be soft, each piece of tikka has to be flavored just right and marinated well and there should be char to lend that smokiness.

The beauty of simple ingredients, very few spices and fiery cooking method ensure that this dish has its leopard-spotted char and smoky flavors.

Serve: 2 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins

Ingredients:

500 gm Paneer, cubes

1 Onion, cubes

1 Capsicum, cubes

Marinade

1/2 cup Curd

1 tsp Ginger Garlic Paste

1/2 tsp Cumin Powder

1/2 tsp Coriander Powder

1 tsp Red Chili Powder

1/2 tsp Turmeric Powder

2 tsp Chaat Masala

1/2 tsp Black Salt

1 tsp Mustard Oil

2 tbsp Besan Flour

1 tsp Lemon Juice

Butter to fry

Salt to taste

Garnish

Lime and onion

Mint Chutney

Let's get cooking

1. In a bowl add the curd, ginger garlic paste, tandoori powder, red chili powder, turmeric powder, chaat masala, oil and salt for taste and mix it well. Add the diced vegetables and paneers to the marinade and refrigerate it for 1 - 2 hours.

2. Take out the paneer, and begin to thread in order of vegetable and paneer on the skewers. Once all are done brush oil on to the pan and put the skewers on the pan. Brush oil on the paneer and keep the lid on it.

3. Once there is a chad on one side turn it the other side. Having it with the mint chutney just elevates the chad flavor.

Serve it with onion and squeeze lime on it.

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