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Paneer Tikka

Cookery Recipes Special - Thursday, July 4, 2013 9:00:30 AM

Paneer -200 grams
Hung curd - 1/2 cup
Cornflour - 2 tsp
Red chilli powder -1 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - a pinch
Garam masala -1/2 tsp
Cumin seed powder -1/4 tsp (preferably freshly dry roasted and ground)
Ajwain seeds (omam)- 1/4 tsp (optional)
Oil for brushing
Salt to taste
Onion -1
Tomato - 1
Capsicum -1
How to prepare hung curd
Tie the curd in a muslin cloth and hang it over the sink for 2-3 hours to drain out the excess water. (I used 250 grams Hatson curd to get 1/2 cup of hung curd)
Preparation
Cut paneer into cubes. Peel and cut onion into quarters. Remove the seeds of tomato and capsicum and cut it in the same way as onions.
Keep the bamboo skewers dipped in water for half an hour to prevent it from burning.
You can put holes in the paneer before marinating as it tends to break if it is done after marinating.
In a bowl mix hung curd, cornflour, red chilli powder, ginger garlic paste, chilli paste, turmeric powder, garam masala, ajwain seeds, cumin powder and salt needed.
Marinate the paneer and capsicum in it for 1-2 hours.
Method
After 2 hours
Preheat the oven for 15 minutes.
Arrange the marinated paneer and vegetables including tomatoes in the skewers alternatively.You can use any combination you prefer. Brush it with a little oil.
Now line the middle rack of the oven with aluminum foil, place the arranged skewers, turn the switch to grill mode and grill for 20 minutes (180 degree C) or until the edges of the paneer starts browning.
Remove from skewers, drizzle a few drop of lemon juice over it and serve with thinly sliced raw onions and green chutney. I love it without any side dish as its great on its own.

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