750 grams paneer, cut in thick cubes
3 green capsicum, cut in squares
3 tomatoes, cut in square and pulp removed
1/2 cup oil
Salt to taste
1 teaspoon black salt
1 tablespoon chili powder
1 teaspoon turmeric powder
1 tablespoon cumin coriander powder
1 teaspoon garam masala (optional)
1 tablespoon ginger paste
1 tablespoon green chili paste
3 tablespoons coriander, chopped
2 tablespoon farali chapati flour
1 cup mint sauce (recipe on my website)
In a nonstick pan, heat oil on a medium flame.
Now add in ginger paste, green chili paste and sauté for few seconds.
Meanwhile in a small bowl, mix salt, black salt, chili powder, turmeric powder, cumin- coriander powder and garam masala.
Add masala mix into it and sauté for a minute making sure it doesn’t burn.
Now add capsicum, mix and cook for another 1 minute.
Add paneer and tomato, mix until well combined.
Turn off the heat.
Now in a bowl, mix farali flour with mint chutney and mix well.
Add this to paneer mix.
Marinate for 30-40 minutes in the fridge.
Now after removing marinated paneer mix from the fridge, take a skewer and arrange paneer, capsicum and tomato on a skewer, alternating with each other.
Similarly make all the skewers.
Heat the grill and apply some oil so tikka doesn’t stick to it.
Put skewers on the grill and grill on all the sides.
If you dont have grill you can put the skewers directly on the gas flame until it’s slightly burnt. (I personally love the burnt taste.)
You can also preheat the oven on 200 degrees C for at least 15 minutes and bake the tikka in there.
If you like squeeze some fresh lemon juice on paneer tikka before serving.
If you dont have farali flour, you can totally skip it.
You can eat paneer tikka with my mint chutney and red bullet chili chutney. (Both the recipes are there on my website under the category, side dish)