Prep Time: 10 minutes | Marination Time: 4 hours | Cook Time: 20 minutes | Total Time: 4 hours 30 minutes
Course: Starter | Servings: 4
Difficulty level: Easy
Ingredients
For the marinade
- 240 g Paneer, cubed, _1 in.
- 80 g Curd (dahi), hung
- 16 ml Mustard oil
- 30 g Tomato puree
- 20 g besan, roasted
- 10 g Kasuri methi
- 40 g Capsicum / Simla Mirch, raw, cut into 1-in squares
- 40 g Onion, cut into 1-in squares
- 60 g Tomato, hybrid, raw, flesh portion only, cut into 1 in squares
- 10 g Ginger-garlic paste
- 6 g Green chillies, finely chopped
- 1 g Turmeric / haldi
- 8 g Tandoori masala
- 4 g Salt
For brushing
- 12 ml Mustard oil
To serve
- 8 g Chaat Masala
- 5 g Lemon (nimbu)
Instructions:
For the marinade
- In a bowl, add thick curd, mustard oil, tomato puree, roasted besan, ginger-garlic paste, chopped green chillies, turmeric, salt and tandoori masala. Mix well.
- Add the cubed paneer, capsicum, tomato and onion pieces. Mix well, coating the paneer and vegetables with the marinade.
- Cover the bowl with a lid. Keep the marinade in the fridge for 4-6 hours.
To make the tikka
- Take 4 skewers. Carefully skewer the paneer and vegetables on each, alternating between paneer and vegetables.
- Brush the skewered paneer and vegetables with mustard oil. Place skewers on a hot tawa / griddle, and roast on medium heat for 1-2 minutes on each side, until the paneer chars slightly on all sides.
To serve
- Place skewers on a serving dish. Sprinkle chaat masala and squeeze lemon juice on the tikka. Serve hot with a curiander-mint chutney.
Nutrition (Per Serving)
Calories: 310 kcal | Protein: 13 g | Carbohydrates: 11 g | Fat: 25 g | Fiber: 3 g