Course Main Course, Side Dish, Snacks, Starter, Vegetarian
Cuisine Indian
Servings 4people
Calories 250kcal
Ingredients
500gramsPaneercut into 2 inch cubes
150gramsYogurthung curd
1tbspGinger-garlic paste
2tbspMustard Oil
2tspCoriander Powder
1tspJeera Powder
2tspKashmiri Red Chilli Powder
¼tspRed chilli powder
½tspGaram Masala Powder
1tspKasoori Methi (Dry Fenugreek Leaves)crushed
½tspSalt
1tbspLemon Juice
2tbspCoriander leavesfinely chopped
2tbspMint Leavesfinely chopped
1nos.Onionlarge (cut into cubes)
1nos.Capsicumlarge (cut into cubes)
Instructions
Take 500 grams of Paneer and cut it into cube shapes. Make sure all the paneer pieces are equal in size.
Take one large capsicum and cut it into the square size or according to paneer size.
Take one large onion and separate the wedges.
Prepare 1 tbsp of Ginger-garlic paste and keep aside.
First, take 2 tbsp of mustard oil into a mixing bowl. It is best if you can arrange Kacchi Ghani Mustard oil.
Add 1 tbsp of Kashmiri Red Chilli Powder which is also called deggi mirch powder, and mixed very well.
Then add other spices along with ginger-garlic paste and roasted gram flour (besan).
Mix everything well and add Yogurt, chopped coriander, and chopped mint leaves.
Wisk the mixture well, and your marination mixture is ready.
Add cubed paneer, capsicum, and onion into the mixture and mix gently with your hand.
After mixing is done, make sure all the paneer are evenly coated.
Cover the bowl with parchment paper and place the bowl into the refrigerator for marination for about 4 hours. It will best if you can marinate it overnight.
After marination, keep the bowl out from th fridge and arrange them into the skewers.
Heat a grill paan into high temperature.
Apply a light coating of butter onto the pan with a brush and arrange the loaded skewers.
Cook it and slip the sides occasionally. You can see the grill marks come on every side of paneer cubes.
Apply butter if you think the paneer cubes become to much dry.
After the grilling process is done, keep them out from the pan and serve immediately with the desired garnishing.
I recommend spreading lemon juice on the hot tikkas and sprinkle some chaat masala. It can enhance its taste.
Also, it goes well with pudina chutney or mint chutney.