We can also make it on grill. Great for picnics and campings.
Ingredients:
- Paneer - 1 packet ( 200g )
- Bell Peppers ( I used yellow, orange, red and green ) - 1 each small size.
- Onion, cubed - 1
- Tomato ( optional ) , deseeded and cubed. - 1 ( I haven't used )
- Sour Cream or Hung Curd - 3 tbsp
- Besan ( Gramflour ) - 2 tbsp
- Corn Flour - 1 tbsp
- Ginger Garlic Paste - 2 tbsp
- Lemon Juice - 2 tbsp
- Red Chili Powder -1 tsp or to taste
- Tandoori Masala - 2 tsp
- Carom Seeds ( ajwain ) - 1/2 tsp
- Salt - to taste
- Melted Butter or oil - 2 tbsp
- Black Pepper, crushed - 1/2 tsp
- Skewers - as needed
Directions:
- Dice the paneer into bite size pieces. Keep aside
- Dice Bell peppers and onions and keep aside.
- Soak the wooden skewers in water for about an hour so that they do not get burnt while cooking. If you are using the metal skewers then you don't need to do this.
- Now in a mixing bowl, take besan, cornflour, ajwain, salt, red chili powder, tandoori masala, ginger garlic paste, lemon juice and little oil or butter. Mix well.
- Now add the cubed paneer and diced bell peppers and onions in this paste and toss it very lighty making sure the paneer cubes do not break and all the pieces are coated with this mixture.
- Cover this bowl with a cling wrap and put it in the fridge for marination. Keep it for about an hour.
- Pre heat the oven on 450 deg F.
- Take a baking tray and cover it with aluminium foil.
- Arrange the paneer, bell peppers and onions on the skewers and put in on the baking tray. I like to use a tray with walls so that I can arrange in such a way that the skewers can be put on the edges and the tikkas can be cooked from all sides. See pic:
- Stick it into the oven for about 13-15 minutes until the edges of paneer start browning.
- When done brush it with melted butter or oil and serve with green chutney.
