Paneer tikka

Paneer tikka

1 250 gm paneer/cottage cheese

  1. 1 large red bell pepper(optional)

  2. 1 large yellow bell pepper(optional)

  3. 1 large green bell pepper/capsicum/shimla mirch

  4. 1 medium size onion

for the marinade:

  1. 150 gm hung curd/yogurt or thick curd/yogurt

  2. 1 tbsp ginger  paste

  3. 1 tsp ajwain/carom seeds

  4. 1 to 2 tsp red chili powder

  5. ½ tsp turmeric powder/haldi

  6. 1 tsp jeera powder/cumin seeds powder

  7. 1 tsp dhania powder/coriander powder

  8. ½ tsp garam masala powder

  9. 1 tsp dry mango powder/amchur powder

  10. 1 tsp chaat masala

  11. ½ tsp black pepper powder (optional)

  12. juice of half lemon

  13. 1 to 2 tbsp oil or ghee or butter for brushing

  14. Rock salt or black salt

Method

  1. First mix hung curd with masala powders, kasoori methi,lemon juice, salt to a fine paste then add paneer,onion and capsicum to the fine paste and marinate for an hr.

In a dosa tawa drizzle oil – then toast the marinated paneer along with capsicum and onions in a tawa until golden brown. Turn over to toast evenly. Then drain in a tissue paper and keep aside.Make sure to turn over to toast it evenly on all sides.

2  Arrange the paneer tikka on a plate. sprinkle some chaat masala on paneer tikka.

Prick them alternatively in a tooth pick and enjoy ur stove top paneer tikka.

Serve the yummy paneer tikka with mint chutney and onion rings .

NOTES

To make paneer tikka on tava follow this:

  1. Use a non stick tava so that paneer does not stick while frying.

2 Can leave veggies in fridge for overnight to marinade.

3  As paneer cooks fast so be careful.

4  Left over marinade can be used in any gravy.

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