I love weekends, not for the fact that I can relax and enjoy but also get my hands dirty in the kitchen trying new dishes. Paneer tikka was always on my mind, but I used to just push it to next weekend menu as I had to marinate the paneer. This time I was sure I had time to marinate and did it.
Well the thing I tweaked in this procedure was to use oven instead of a grill. Grill works the best but you don’t have to compromise with the taste when you use oven either!
Ingredients: makes for 4 people
Paneer- 16 pieces (cut into 2 inch cubes)
Bell pepper (red, yellow, green) – ½ of each (cut into 1 inch pieces)
Onion- ½ cut into 1 inch pieces
Black pepper powder- ½ tsp
Wooden or metal skewers (If using wooden skewers, dip them in cold water for half an hour to avoid burning of the skewers)
Thick yogurt – 1 cup
Cumin podwer-1 tsp
Coriander powder- 1 tsp
Red chilli powder- 1 tsp
Garam masala- ½ tsp
Lemon juice – 1 tbsp
Salt- as per your taste
Garam masala, red chilli powder, lemon juice
In a bowl mix all the ingredients listed above for marinating. Add Paneer cubes and marinate for 5-6 hours (can marinate overnight for better results). Take skewers, grease it with oil. Arrange bell peppers, onions and paneer in the fashion you like.
Sprinkle black pepper powder and oil and roast it in the oven for 15 minutes at 300ᵒF. Now turn the skewers upside down and roast for 15 more minutes. Make sure that paneer or the vegetables don’t get burnt. Sprinkle garam masala, red chilli powder and lemon juice before serving.