Ingredients:
250 gms Paneer (cottage cheese), cut into 1/3 inch thick and 1½ inch long squares
1 large Green Capsicum, cut into 1½-inch squares
2 medium Tomatoes, deseeded and cut into 1½-inch squares
1 medium Onion, cut into 1½-inch chunks
1 tablespoon Ginger-Garlic Paste
3/4 cup Hung Curd
1/4 teaspoon Black Pepper Powder
1/2 teaspoon Red Chili Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon + 1 teaspoon Chaat Masala
1½ tablespoons Oil
Salt to taste
For Garnishing
1 Lemon, cut into wedges
1 medium Onion, thinly sliced
1/2 cup thinly sliced Cabbage
Method:
Tie fresh curd in muslin cloth and hang it or place curd on sieve and put inside refrigerator for an hour to remove excess water. This is known as hung curd or chakka dahi.
Take hung curd in a big bowl, add ginger-garlic paste and mix well.
Add black pepper powder, red chili powder, turmeric powder, coriander powder, 1 teaspoon chaat masala and salt; mix well and prepare a marinade.
Add capsicum, tomato, onion and paneer cubes in prepared marinade and mix gently until all vegetables and paneer are coated with marinade. Rest it for at least an hour. If possible, marinate them for 2-3 hours by placing them in refrigerator for deep and even flavor.
Preheat the oven at 200 degree C. If you are using metal skewers, then grease them. If you are using wooden skewers, then soak them in cold water for 20 minutes (this process will prevent them from burning while grilling).
Skew marinated capsicum, onion, paneer and tomato (one piece of each in given order) on skewer. You can change the order but keep paneer in the center. Repeat the same order and skew them on skewers until all vegetables and paneer are used.
Brush them with little amount of oil and place on a rack or ovenproof plate in oven. Cook for around 7-8 minutes in preheated oven, turn them around, brush with oil and again cook for 5-7 minutes or until edges of paneer start to turn brown.
Remove skewers from oven and transfer to a plate.
Sprinkle chaat masala and garnish with sliced onion, sliced cabbage and lemon wedges.
Serve grilled paneer tikka with spicy and tangy mint chutney.
250 gms Paneer (cottage cheese), cut into 1/3 inch thick and 1½ inch long squares
1 large Green Capsicum, cut into 1½-inch squares
2 medium Tomatoes, deseeded and cut into 1½-inch squares
1 medium Onion, cut into 1½-inch chunks
1 tablespoon Ginger-Garlic Paste
3/4 cup Hung Curd
1/4 teaspoon Black Pepper Powder
1/2 teaspoon Red Chili Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon + 1 teaspoon Chaat Masala
1½ tablespoons Oil
Salt to taste
For Garnishing
1 Lemon, cut into wedges
1 medium Onion, thinly sliced
1/2 cup thinly sliced Cabbage
Method:
Tie fresh curd in muslin cloth and hang it or place curd on sieve and put inside refrigerator for an hour to remove excess water. This is known as hung curd or chakka dahi.
Take hung curd in a big bowl, add ginger-garlic paste and mix well.
Add black pepper powder, red chili powder, turmeric powder, coriander powder, 1 teaspoon chaat masala and salt; mix well and prepare a marinade.
Add capsicum, tomato, onion and paneer cubes in prepared marinade and mix gently until all vegetables and paneer are coated with marinade. Rest it for at least an hour. If possible, marinate them for 2-3 hours by placing them in refrigerator for deep and even flavor.
Preheat the oven at 200 degree C. If you are using metal skewers, then grease them. If you are using wooden skewers, then soak them in cold water for 20 minutes (this process will prevent them from burning while grilling).
Skew marinated capsicum, onion, paneer and tomato (one piece of each in given order) on skewer. You can change the order but keep paneer in the center. Repeat the same order and skew them on skewers until all vegetables and paneer are used.
Brush them with little amount of oil and place on a rack or ovenproof plate in oven. Cook for around 7-8 minutes in preheated oven, turn them around, brush with oil and again cook for 5-7 minutes or until edges of paneer start to turn brown.
Remove skewers from oven and transfer to a plate.
Sprinkle chaat masala and garnish with sliced onion, sliced cabbage and lemon wedges.
Serve grilled paneer tikka with spicy and tangy mint chutney.
