Paneer Tikka

 

• 250 gms organic paneer (Indian cottage cheese)

• ½ cup organic diced onions

• 1 cup organic coloured bell peppers (green, yellow and red)

• ½ cup strained organic yogurt 

• 1 tsp organic ginger garlic paste

• ½ tsp organic turmeric powder 

• 1 tsp green chillies 

• ½ tsp garam masala

• ½ tsp coriander powder

• ½ tsp chaat masala 

• ½ tsp cumin powder 

• 1 tsp salt

• 1 tsp lemon juice

• 2 tbsps organic avocado oil

 

• Strain one cup of yogurt in a muslin cloth to remove water. You can also use Greek yogurt. Then beat the yogurt in a large mixing bowl.
 

• Add the ginger garlic paste to the yogurt. Also add turmeric powder, green chillies paste, garam masala, coriander powder, chaat masala, cumin powder and salt.
 

• Add one teaspoon of oil and some lemon juice. Mix all the ingredients to prepare a thick paste.
 

• Cut the paneer into thick inch cubes. Dice the onions and bell peppers into roughly one inch squares. Remove the seeds from the bell peppers. You can also add diced tomatoes. Add all the vegetables to the yogurt.
 

• Mix well to coat the paneer and vegetables with the spicy yogurt paste. Cover the bowl and let the paneer marinate for 20-30 minutes.
 

• Arrange the paneer and vegetables on a skewer. Try to include two paneer pieces per skewer alternated with two to three pieces of vegetables. Ensure that you have roughly the same distribution of the paneer and vegetables on all skewers.
 

• Then brush oil on a tawa or pan and place the skewers on it. If you don’t have skewers, you can also use toothpicks, or just grill the paneer directly or put it in the clay oven for 15 minutes at 250 degrees Celsius.
 

• Paneer tikka is ready. Sprinkle a few drops of lemon juice and some chaat masala on it before serving.