Paneer Tikka

Ingredients list for Paneer Tikka

• 8 Cottage cheese (paneer) , one-inch cubes
• 1 teaspoon for basting Oil
• 3 tablespoons Gram flour (besan)
• 1 teaspoon Carron seeds (ajwain)
• 1 teaspoon Red chilli powder
• 1 tablespoon Ginger-garlic paste
• to taste Salt
• 2 tablespoons Red chilli paste
• 1/2 cup Hung yogurt
• 1 tablespoon Mustard oil
• 1 teaspoon Dried fenugreek leaves (kasuri methi) powder
• as required Green capsicum , 1 inch pieces
• as required Red capsicum , 1 inch pieces
• 1 medium Onion , 1 inch pieces, layers separated
• to serve Green chutney
• to serve Onion rings
• to serve Lemon wedge
• for garnishing Fresh mint sprig
• for sprinkling Chaat masala

Method

1. Heat 1 teaspoon oil in a non-stick pan, add gram flour and sauté, stirring continuously on low heat, for 8-10 minutes. Add carom seeds and sauté for 2-3 minutes. Transfer into a bowl and cool.
2. Preheat oven to 180° C.
3. Add red chilli powder, ginger-garlic paste, salt, red chilli paste and hung yogurt to the gram flour mixture and mix well. Add mustard oil and dried fenugreek leaves powder and mix well.
4. Add cottage cheese cubes and mix gently. Add mixed capsicum and onion cubes and mix again. Set aside to marinate for 10 minutes.
5. Skewer the marinated cottage cheese and vegetables alternatively onto satay sticks till all the ingredients are used.
6. Place them on a baking tray, put the tray in the preheated oven and bake for 15-20
   minutes, basting with some oil in between.
7. Place tikkas on one side of a serving platter, place green chutney in a bowl, onion rings and lemon wedge on the other side and garnish with a mint sprig. Sprinkle some chaat masala over the tikkas and serve hot.