Tandoori Paneer Tikka

                                             Tandoori Paneer Tikka

              All time favorite for my son, he will never miss to order this paneer tikka either  during lunch or dinner in any Punjabi or north Indian restaurant. Bringing that smoky favour to the tikka while making at home, you need to follow certain steps. Use wire roaster on the stove top to achieve best results.

Cuisine: Punjabi
Preparation Time: 10 minutes
Resting Time: 30 minutes
Cooking Time: 5 to 7 minutes

Ingredients:
Diced capsicum: 1 no
Diced Onion: 1 no
Diced Tomato: 1 no
Cubed Paneer: 200 gms
Thick well beaten curd: 1 cup
Turmeric powder: a pinch
Jeera powder: 1 teaspoon
Chilli powder: 1/2 teaspoon
Garam masala: 1 teaspoon
Kasuri methi: 1/2 teaspoon
Ginger garlic paste: 1 teaspoon (Optional)
Salt to taste

Method:
1. Wash capsicum and tomato. Peel off the onion skin and dice all vegetables.
2. Wash the paneer and cut into cubes. Keep it ready.
3. Beat the thick curd well and add, turmeric powder, chilli powder, kasuri methi, garam masala, salt and mix well.
4. To this curd mixture add capsicum, onion, tomatoes and paneer. Mix well so that it coats evenly over the veggie and paneer.
5. Let the marination stay for 30 minutes.
6. Grill it in a wire roaster on the stove top over medium flame on a small burner.
7. Brush little oil and turn it from time to time.
8. When done remove it and serve it hot with green chutney.

For Green Chutney:
  1/4 cup pudina tightly packed, 1/4 cup coriander tightly packed, salt, 1 no of green chilli and 1/4 cup beaten curd, 1/2 teaspoon chat masala. Blend the above ingredients in a mixie jar and the green chutney is ready.

Note:
1. Make sure to use fresh and thick curd or else it may be watery and sour.
2. When you grill using wire roaster, fire directly touches the veggies and paneer giving it the smoky flavor. ie, tandoori touch.
3. Adding ginger garlic paste is optional.