Paneer Tikka

Tikka is served as an appetizer. It belongs mainly to the Punjabi Cuisine. 

Preparation: 

• Make a marinade with hung curd / sour cream, turmeric powder, chilly powder, black pepper powder, garam masala powder, chaat masala powder, salt, ajwain, lime juice and oil. 
• Cut the paneer into cubes. Also cut the vegetables into similar sized cubes.
• Add the paneer cubes into the marinade. Carefully mariate all the paneer pieces. Remove the marinated pieces into another vessel. To the remaining marinade add the vegetable pieces and mix well.
• Refrigerate the marinated paneer and vegetable pieces for 2 hours. 
• Take a skewer and thread the vegetables and paneer into it. Do not thread all the pieces into one skewer. Fill only the middle portion of the skewer. 
• Bake at 250 degree centigrade for 15 - 18 minutes or remove immediately when the edges of the paneer pieces starts browning.  OR  Smear a flat tawa with oil, Heat it, place the skewers on the tawa and cook. Rotate it every 30 seconds, until the edges of the paneer pieces start browning. 
• Serve hot garnished with chaat masala and lime juice. 
• Mint chutney can be used as a dip for Paneer Tikka. But not necessary.

Ingredients: 

Cottage cheese / Paneer - 200 grams 

Tomato (deseeded) - 1/2 of a tomato 

Capsicum (deseeded) - 1/2 of a capsicum 

Onion - 1

Hung Curd / Sour Cream - 3 table spoons

Turmeric powder - 1 teaspoon 

Chilly powder - 1/2 teaspoon 

Fresh Black Pepper powder - 1/2 teaspoon 

Chaat Masala - 1/2 teaspoon 

Garam Masala - 1/2 teaspoon 

Ajwain  - 1/4 teaspoon 

Salt to taste 

Lime Juice - 1/2 of a lime 

Oil - 1 table spoon