Nutrition Info. (per serving)
- Mustard Oil 3 teaspoons
- Salt 1 teaspoon
- Red Chilli Powder 2 teaspoons
- Coriander Powder 1 teaspoon
- Chat Masala 2 teaspoons
- Garam Masala 1 teaspoon
- Gram Flour/besan 1 tablespoon
- Ginger Garlic Paste 1 tablespoon
- Curd 500 g
- Paneer 300 g
Fruits & Vegetables
- Capsicum Green-regular 1 unit
- Onion 1 unit
- Tomato 1 unit
- Coriander Leaves 8 g
1Cut the paneer into squares. Cut the capsicum, tomato and onion into 1 inch cubes. Fine chop the coriander leaves.
2Keep the curd in a fine sieve to strain the excess water.
3Heat 1 teaspoon of oil and add besan to it. Toast till it turns a light golden color. Set aside.
4In a mixing bowl add ginger garlic paste along with spices, except chat masala.
5Add the strained curd, besan and mix well (marination should be thick enough to coat the veggies and paneer).
6Toss the paneer squares along with vegetables in the marination and coat well. Cover and set aside for at least half an hour (refrigerated).
7Skewer paneer cubes alternating with onion, capsicum, and tomato. Repeat with other paneer cubes (each skewer should have two paneer pieces). To cook the paneer tikka, place marinated skewers on a baking tray and roast at 220 degrees C for 6-8 minutes. Apply a little oil while roasting.
8Once done, the skewers will look roasted on the outside. Remove and place on a plate. Sprinkle chat masala and coriander leaves. Serve hot with green chutney.