Paneer Tikka

 

Ingredients

12 paneer cubes (1 ½ inch x 1 ½ inch x ¾ inch)

2-3 cup veggies (tomatoes, onions, bell peppers and mushroom cut in proportion to the paneer cubes)

1 cup sour cream or thick yogurt

1 tsp red chili powder

1 tsp garam masala

½ tsp turmeric powder

1 tbsp besan (gram flour)

1 tbsp ginger garlic paste

1 tbsp lemon juice

2 tbsp water

Salt to taste

Oil to spray

 

Preparation

• Prepare the marinade by whisking together sour cream, chili powder, turmeric, ginger garlic paste, besan, garam masala, lemon juice, water and salt in a large mixing bowl.
• Toss in the paneer and veggies (bell peppers, mushrooms, red onions etc.) and allow the marinade to coat them evenly.
• Transfer this to a big Ziploc or similar plastic bag, close it tight, and refrigerate for 2-4 hrs.
• Just before serving, skewer the paneer and veggies alternatively. Metal skewers are easy to work with and you’ll need about 3-4 of them.
• Spray oil on the kebabs and place them in a broiler or grill or tandoor until you see traces of dark brown to black on them. Keep rotating the skewers for even cooking.
• Pull the kebabs from the skewers and serve warm with mint chutney.