Paneer Tikka In 2 Ways

Prep: 20 minutes | Cook: 20 minutes | Servings: 2

Ingredients

For Marinade

½ cup yogurt

1 tbsp ginger garlic paste

1 tsp kasuri methi

1 tbsp mustard oil

Salt to taste

1 tsp carom seeds (ajwain)

1 tbsp roasted gram flour (besan)

1 tbsp degi mirch

1 tbsp Panchranga achaar paste

¼ tsp turmeric powder

½ cup green capsicum, cut in cubes

½ cup onions, cut in quarters

½ cup red bell peppers, cut in cubes

350 gms Paneer, cut in cubes

For Tikka

1 tbsp mustard oil

2 tbsp butter

Kasuri methi for garnish

Charcoal

1 tbsp ghee

Process

  • Add yogurt, ginger garlic paste, kasuri methi and mustard oil in a bowl and add mix well.
  • Add salt and carom seeds, mix well. Add roasted gram flour and mix well.
  • Note: If the yogurt is not sour, add some lemon juice and if the yogurt is sour you can use it as is. This marinade can be used for any and every type of Paneer Tikka as explained in the video.
  • Divide the prepared mixture into two parts, in one part add degi mirch for Paneer Tikka and mix well. Set aside till in use.
  • In the other half the marinade add panchranga achaar paste for Achari Paneer Tikka along with some turmeric powder and mix well.
  • To both the prepared marinades, add green capsicum, onions, red bell peppers and cubed Paneer, mix and coat well.
  • Skewer the vegetables and paneer and set aside till in use.
  • Heat mustard oil on a grill pan till smoking point and add some butter, roast the prepared paneer tikka skewers on the grill pan.
  • Bast with butter and cook from all sides.
  • Transfer the cooked tikka to the serving plate, place hot coal in a bowl next to the tikka, pour ghee on top and cover the tikkas for 2 minutes to smoke.
  • Garnish with kasuri methi and serve hot with choice of dip/sauce/chutney.
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