Paneer tikka
Author: Dabbawal
Serves: 10
Ingredients
- 250g paneer (Indian cheese)
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium onion
- For the marinade
- 200g thick natural yoghurt or hung curd
- 1 tbsp ginger and garlic paste
- 1 tsp ajwain seeds
- 1-2 tsp kashmiri red chilli powder
- ½ tsp turmeric powder
- 1 tsp jeera ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- 1 tsp dry mango powder
- ½ tsp black pepper powder (optional)
- juice of ½ a lemon
- rock salt or black salt
- 1-2 tbsp oil, ghee, or butter for brushing
- To serve
- mint chutney
- onion rings
- lemon wedges
- 1 tsp chaat masala
Method
- Cut the paneer and vegetables into cubes.
- In a large bowl, whisk the yoghurt or hung curd until smooth, then add all the spices and stir.
- Add the vegetables and the paneer to the marinade and refrigerate for at least 2 hrs.
- Remove from the fridge and set aside to reach room temperature.
- Now, heat the barbecue and thread the vegetables and paneer alternately on skewers and brush each with oil or ghee or butter, and barbecue them, turning regularly.
- Arrange the skewers on a plate and sprinkle the paneer with chaat masala.
- Serve with mint chutney, onion rings and lemon wedges.
