Paneer Tikka

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Ingredients Needed

 

Paneer - 500 gms

Curds / Yogurt, thick - 100 gms, abt 4 medium ladleful

Pav Bajji Masala - 1 tsp

Chhole Masala - 1 tsp

Garam Masala - 1/2 tsp

Salt to taste

Amchur Powder - 1/2 tsp

Kasturi Methi - 1/2 tsp

Oil for cooking - 2 tsp

Oil for grilling - 1 tbsp

 

For garnish

Onion cubes

Tomato cubes

 

Method to prepare:

 

Cube the paneer into 4 " squares with 2 " width. Chop the onions vertical, remove

the bulb in middle and separate each layer. Cube the tomatoes into 4 halves,

scoop out the pulp from inside. You can use that for any gravy that you are

preparing on the side.

 

Hung the curds for about 10 to 15 mins, so that whey comes out. In a bowl, take

the curds and mix all the masalas together.

 

Once the paneer is cubed, marinate in the curds for about an hour, 30 mins is

also fine.

 

Heat a non-stick pan, and cook the paneer with the marinade. Top a spoon of oil

over it.If you near the stove, you can cook it on high, else simmer for a while,

until the moist evaporates and the paneer gets coated with the masala.

 

Since I didn't have the skewers, I thought of using the toothpick, but I had

those fancy types which looked fit to be melted. So I ended up using the tong I

use for frying appalam.

 

Arrange the Tomato, Onion slices alternating with paneer cubes. Hold these

between the tong, pour oil over it, it will slide down anyway. Light the flame,

and keep over it. Be sure to be away from the fire, as the tomato and onion will

catch fire as oil is poured over it.

 

Once you find all the tomatoes, onions and paneer are little burnt, remove and

serve arranged as a regular order.

 

If you find holding these 5 pieces little difficult together, while grilling

them, you can grill these separately, but then the paneer will not get the burnt

flavour and juices from tomatoes.

 

Serve with lemon squeezed onions slices.