Serving : 2 Person
- 250g Paneer (Cottage Cheese) Cubes
- 1 cup (about 12-15 cubes) Green Capsicum (Bell Peppers)
- 1 cup Deseeded Tomato (12-15 cubes)
For Marination :
- 1 tbsp Butter/Ghee
- 1 tbsp Besan (Gram Flour)
- 1 1/2 tbsp warm Curd (Yoghurt)
- 1/2 tsp Ajwain (Carrom Seeds)
- 1 tsp Green Chilli Paste
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- Salt To Taste
- 1 tbsp Mustard Oil
- 1/4 tsp Turmeric Powder
- Lemon juice and Chaat masala Powder to Serve
For Marination: Take Butter/Ghee in a pan and add gram flour in it, roast the gram flour till it is cooked (changes its colour and gives out aroma). Remove from flame and allow it to cool down, warm the yoghurt and add to roasted gram flour. Add salt, red chilli powder, garam masala powder and green chilli paste and mix everything together. Heat mustard oil in a pan till it is smoking hot, remove from flame and add turmeric to it. Add this oil to the marinade.
Cut the paneer, capsicum and deseeded tomatoes in same sized cubes and add to the above marinade.
Take metal skewers and arrange paneer, capsicum and tomatoes in alternate manner. Pre heat the oven at 250 degrees centigrade for 10 minutes. Line the grill in the oven with aluminium foil and arrange the skewers on it. Grill the tikkas in oven on 180 degrees centigrade in middle shelf for about 15-20 minutes (check in between if it turns slighly black from the corners you can flip the sides so that it is cooked evenly from all the sides). Spray some oil or butter on tikkas and grill for a minute more, this will give it that extra glaze.
Sprinkle the tikkas with lemon juice and chaat masala and serve hot with mint chutney and shredded cabbage salad.
- If you dont have Mustard oil, you can add mustard sauce to hot oil and you will get the same taste.
- You can grill these tikkas on a tawa (hot griddle), just make sure that you flip the sides in between, it tastes good if it is slightly burnt from sides(it gives distinct smoked flavour)
- If you use Wodden Skewers, soak them in water for atleast half an hour, so that the Paneer can be inserted easily and will not break.