Paneer Tikka Kali Mirch

Ingredients list for Paneer Tikka Kali Mirch

• 500 grams Cottage cheese (paneer) , cut into 1 inch cubes
• 1/2 teaspoon Black peppercorns
• 1 tbsp + to grease Oil
• 1 cup Onions , sliced
• 1 inch Ginger
• 4-5 cloves Garlic
• 2 Green chillies
• 1/2 cup Hung yogurt
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Green cardamom powder
• 1 tablespoon Cornflour
• to taste Salt
• 2 tablespoons Fresh cream
• 2 large Green capsicums , cut into 1 inch pieces
• for basting Butter
• 1 Lemon
• to garnish Mixed capsicum curls
• to garnish Onion slices

Method

1. Dry-roast peppercorns in a non-stick pan. Transfer into a mortar, cool and crush coarsely with a pestle.
2. Heat 1 tablespoon oil in the same non-stick pan, add onion and sauté till golden brown. Transfer into a bowl and cool.
3. Put ginger, garlic cloves, green chillies and 1 tablespoon water into a blender jar and blend into a smooth paste. Transfer into a small bowl.
4. Put the sautéed onion into the blender jar, add 1 tablespoon water and blend into a smooth paste.
5. To make the marinade, take yogurt in a mixing bowl, add ginger-garlic-green chilli paste, garam masala powder, green cardamom powder, cornflour, salt, cream, sautéed onion paste and some of the roasted crushed peppercorns and whisk well to a lump-less mixture.
6. Add cottage cheese cubes to the marinade and mix lightly. Add capsicum pieces and mix well. Keep the bowl in the refrigerator to marinate for 40-45 minutes.
7. Preheat oven to 180° C.
8. Skew onto each skewer in the following order: capsicum piece, cottage cheese cube, capsicum piece, cottage cheese cube and end with a capsicum piece.
9. Grease a baking tray with some oil and place the skewers on it. Brush the pieces with some butter, keep the tray in the preheated oven and bake for 5-7 minutes.
10. Cut lemon into quarters and coat one side of each lemon quarter with crushed peppercorns.
11. Arrange the skewers on a serving platter, garnish with mixed capsicum curls, onion slices and lemon quarters and serve hot.