Paneer Tikka

Instructions

1. Dice the Paneer and the Bell Pepper into 1.5 inch cubes.
2. In a big bowl, whisk the hung curd or Greek yoghurt till smooth. If it’s a homemade curd you are using, do ensure that it is a thick one and hang it in a muslin cloth till most of the water comes out.
3. Take all the other ingredients for the marinade and add to the whisked yoghurt. Stir well for all the ingredients to mix thoroughly. Toss the cubed paneer and bell pepper into the marinade. Gently fold the paneer and capsicum into the marinade. Care must be take to coat all the cubes with the yoghurt and spice mix. Cover and refrigerate for at least 2 hrs or more. You can keep it overnight too, if you want.
4. Once marinated take the bowl out from the refrigerator. With the help of bamboo skewers, using your hands start threading the paneer, onions and bell pepper, alternating with each other. Repeat the threading on bamboo skewers till all are done.
5. If you are using the grill to cook your Paneer Tikka, then Pre-heat the oven to a 220 or 230°C or 430°F for a good 15 – 20 mins. Line the baking tray with a parchment paper or butter paper and arrange the prepared skewers on it. Next lightly spray oil or brush some oil over the paneer and veggie skewers.
6. Bake for 10 mins or till the paneer cubes looks slightly charred. Since temperature varies from one oven to the other, please keep a vigilance as over-cooked or over-grilled paneer can taste rubbery and chewy. Once done, remove and serve hot with a squeeze of lime and a sprinkle of chaat masala. The Paneer Tikka goes very well with some freshly made mint chutney and sliced onions.
7. In case you do not have an oven you can simply use the griddle or tava to shallow fry the prepared skewers. Remember turning them around from time to time so as to cook all the sides evenly. The Paneer Tikka tastes equally good.