½cup or 150 gmsfresh paneer cubedcut into 1 inch pieces
4tbspoil for cooking
for serving :
Mint-coriander chutney as required
1tspchaat masala or as required
preparing marination for paneer tikka :
Collect all the required ingredients.
Take a bowl and add besan and hung curd.
Now add all the spice powders like salt, kashmiri red chilli powder, turmeric powder, asafoetida, and garam masala powder.
Then add grated ginger-garlic paste, chaat masala, and lemon juice.
Mix it well.
Add in mustard oil.
Again mix everything well. Our marination is ready.
Add the cubed paneer, bell pepper, onion, and tomato. Make sure that size of veggie and paneer pieces are same.
Gently mix everything, taking care to not break the paneer. I found this easiest to do with my hands.
All the pieces should be coated with marinade very well.
making paneer tikka :
Line a plate with aluminium foil or butter paper.
Start arranging the paneer, onion, tomato and pepper on a toothpick, alternating with each other.
Order does not matter, you can arrange veggies and paneer according to your preference.
This should make 18-20 toothpick skewers.
Heat a tawa with 1 tbsp oil on medium heat.
Spread it evenly all over.
When the tawa is hot enough, place the skewers and shallow fry them on a low heat.
Keep checking and turning them around to all sides for even grilling.
Grill all the sides till it is golden brown about 1-2 minutes.
When they turn golden, transfer them to a kitchen paper napkins lined plate.
Fry the paneer tikka in batches.
Serve paneer tikka hot as a appetizer or snack with mint-coriander chutney.
It tastes super delicious when made with fresh homemade paneer to make more flavourful and soft tikkas.
Most importantly, you can add a smoky flavour to the tikkas by doing Dungar. Just burn a small piece of charcoal until it emits smoke and place it in a small bowl or katori and put the katori in the centre of the bowl over the marinated pieces. Then, pour a tbsp or 2 of ghee over the charcoal and cover with the lid. This gives a very beautiful smoky essence to the paneer tikkas.
Any paneer recipes taste better when accompanied with sliced raw onions and lemon wedges.
You can use Tofu instead of paneer, for making it vegan.
Adjust the amount of spices as per your choice.
I have not added any artificial color. Instead I have used kashmiri red chili powder. You can always add more till you get nice red color because Kashmiri chili powder is not spicy compare to regular chili powder.
If making on tawa then always use non stick tawa.
Do not over cook paneer otherwise it will get tough and rubbery.