Paneer Tikka Veg-Starters

PANEER TIKKA | Veg Starters
Indian cottage cheese, better known as panner, skewered alternatively with several veggies, freshly grilled on a cold day! This is the basic way to prepare a Paneer Tikka. This is probably one of the best dishes to be had on a cold or rainy day! A mouthwatering combination of paneer, capsicum, onions and Indian spices, this dish is very common and popular among the North Indian, especially Punjabi, cuisine. A starter served at leisure, this dish can be found in most Indian festivals and functions like Marriages.

Ingredients:
Paneer - 200 gms
Green Capsicum - 1 no.
Onion - 1/2 no.

For Marination:
Hung Curd - 1 cup
Ginger & Garlic paste - 1 Tsp.
Salt to taste
Kashmiri Red Chilli powder - 2 Tsp.
Turmeric powder - 1/4 Tsp.
Garam Masala powder - 1 Tsp.
Pepper powder - 1/2 Tsp.
Dry Mango powder - 1 Tsp.
Cumin powder - 1 Tsp.
Coriander powder - 1 Tsp.
Carom seeds/Ajwain - 1 Tsp.
Juice of 1/2 Lemon

Method:
1. To make Hung Curd - In a strainer, place the Muslin cloth & add the Curd. Tie it & drain the excess water. Hung Curd is ready.
2. In a large bowl add Hung Curd, Ginger-Garlic paste, Salt, Kashmiri Red Chilli powder, Turmeric powder, Garam Masala, Pepper powder, Dry Mango powder (Amchur powder), Cumin powder, Coriander powder, Carom seeds/Ajwain and the Juice of 1/2 Lemon. Mix it well. The marinade for your Tikka is ready.
3. Cut the Paneer & Veggies into thick and big sized pieces.
5. Add the Paneer, Green Capsicum and Onion. Mix well so that they are properly coated. You can also add Red Capsicum & Yellow Capsicum.
6. Marinate for 1 hour.
7. Pre-heat the Grill at 180° Celsius for about 10 minutes.
8. Skewer the Veggies & Paneer alternately.
9. Grill it for about 12 to 15 minutes. In between turn the skewers to cook the vegetables and paneer thoroughly from all sides.
10. Serve the Panner Tikka with Mint chutney.


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