Tandoori Paneer Tikka
|250||grams of paneer (cottage cheese)|
|200||grams of hung curd or thick curd|
|1||tablespoon of ginger paste or crushed ginger|
|1||teaspoon of carom seeds (ajwain)|
|1||teaspoon of red chilli powder (you can use kashmiri lal mirch too)|
|½||teaspoon of turmeric powder|
|1||teaspoon of roasted cumin seeds powder|
|1||teaspoon of coriander powder|
|½||teaspoon of garam masala (all spice powder)|
|1||teaspoon of amchoor (dry mango powder)|
|1||teaspoon of chaat masala|
|½||teaspoon of crushed black pepper|
|juice of half lemon|
|melted ghee or butter for brushing the veggies before roasting|
|salt to taste|
|1.||Chop paneer, peppers, onions and tomatoes into large cubes sized pieces.|
|2.||In a large bowl whisk the curd till smooth. Add ginger, ajwain, red chilli powder, turmeric powder, cumin seed powder, coriander powder, amchoor, garam masala, chaat masala, black pepper and salt. Mix well. The marinade is ready.|
|3.||Now add paneer and cubed veggie pieces to this curd mixture. Allow it to marinate for at least 2 hours. Ideally it should be marinated overnight in refrigerator.|
|4.||When ready to roast, preheat oven to 180°C. Prepare the skewer sticks, alternating between paneer, onion, pepper and tomato pieces. You can add as many as or little pieces as you like. Now brush the prepared skewer lightly with butter or ghee. Bake for 20-25 minutes. You can turn around the skewers after 10-15 minutes for even roasting. Sprinkle lemon juice and chaat masala. Serve warm with mint coriander chutney.|
Recipe adapted from here.
I roasted paneer and veggies directly on flame using tongs before baking as I wanted that charred look and taste to the tikkas.
You can add melted butter or ghee to the marinade if you do not want to brush it later.