All time favourite tandoori dish……….
250 gms paneer (Cottage Cheese)
1 large green bell pepper/capsicum
1 medium size onion
1 medium size Tomato
150 gms hung curd (thick yogurt)
1 tbsp Ginger garlic paste
1 tsp Carom seeds
1 to 2 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Cumin seeds powder
1 tsp Coriander powder
1/2 tsp Garam masala powder
1 tsp Dry mango powder (Amchur)
1 tsp Mint powder
1 tsp Chaat masala
Rock salt or black salt
1 to 2 tbsp oil/ghee/butter for brushing
Chop paneer, capsicum, onion, tomato in square shape and keep it aside. Soak skewer for 15 minutes in water.
In a large bowl, take the hung curd and whisk it till it becomes smooth. Add ginger garlic paste, all spices, carom seeds, black salt and mint powder. Mix all the ingredients well with curd and add chopped vegetables and paneer. Marinate for atleast 2-3 hours in the refrigerator and take it out. Once the marinated paneer and vegetables are at room temperature, skew the vegetables and paneer on skewers in alternate order.
Preheat the oven for 5 minutes at 180 degree celsius. Arrange the skewer on a baking tray and brush some oil. Bake it for 15-20 min and turn them around to bake it for another 15-20 min. If someone likes burnt look of paneer tikka then after removing from the oven, cook it directly on the flame for few seconds. Sprinkle some chaat masala on paneer tikka and serve it hot with mint chutney and onion rings with lemon wedges.