Slice the paneer into 1/4 inch squares or cubes or rectangles.
Rinse the veggies. halve the onion and remove each layer one by one.
Dice the capsicum/bell pepper into square shaped slices.
Keep the veggies and paneer aside.
First whisk the thick yogurt (curd) till smooth in a bowl or pan.
Add all the spices and herbs, besan/gram flour and salt, except oil. stir and mix well. taste the marinade and add salt it required
Heat up the mustard oil until it starts smoking and then add to the marinate. If the consistency is extremely thick, then a tbsp of yogurt can be added.
Add the diced vegetables (onion and capsicum) along with paneer slices.
With your hands mix very well. so that the marinade coats the paneer and veggies evenly.
Cover the bowl & keep the marinade in the fridge for 45 minutes to 3 hours. you can also keep overnight.
making paneer tikka on tawa :
Take a skewer and arrange paneer, Onion and bell peppers in no particular order.
Make all skewers similarly.
heat 1 tbsp oil in a non stick pan/tawa or a well seasoned griddle.
Place the skewers on hot tawa and cook evenly from all sides.
Alternatively cook the veggies and paneer directly on tawa . once cooked skewer them on a wooden skewer or toothpick.
You can also have paneer tikka straight away without skewering. sprinkle some chaat masala & lemon juice on the paneer tikka.
Arrange them in a serving plate and serve the paneer tikka hot or warm with pickled vinegar onions (sirke wale pyaaz), or pyaaz lachcha (onion lemon salad) or mint yogurt chutney.
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