Paneer Tikka

Directions

• Cut the onions and capsicums in roughly the same size (1″ x 1″).
• Paneer marinade
• Cut the paneer into cubes (about 1″ x 1″).
• Lightly season the paneer with salt and red chilli powder (just a sprinkle) and leave to rest for roughly 30 mins. This allows the paneer to absorb some of the flavours, and also firm up so it doesn’t break while cooking.
• Yogurt marinade/batter
• Finely chop the coriander leaves.
• Place the yoghurt in a bowl, add garlic & ginger paste and finely chopped coriander leaves.
• Finely chop the ginger.
• In a frying pan, heat 2 tbsp oil and add the ginger and green chillies. Fry for 30 seconds.
• Add 1 tbsp baisan and cook on low heat for 15 seconds. Stirring to remove any lumps.
• Turn off the heat and add the turmeric. Stir to even out.
• Pour the mixture into the yoghurt.
• Add the remaining spices and lemon juice. Mix well.
• Dip the paneer in the yoghurt marinade to coat evenly. Set aside on a plate.
• Toss the onions and capsicums in the remaining marinade. Set aside.
• Assemble & Fry
• Use wooden skewers to alternate the veggies and paneer. I like to start with capsicum, then paneer, then onion, then paneer, a different capsicum, paneer, and top off with an onion+capsicum. I usually don’t put more than 3 pieces of paneer on one skewer.
• Do this with the remaining skewers. Refrigerate until ready to fry.
• Heat 3 tbsp of oil in a large frying pan and fry the skewers on medium heat until golden. Cook from all four sides.
• Serve with naan and mint chutney.