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Paneer Tikka

 

Ingredients:

• 250 gms paneer/cottage cheese
• 1 large red bell pepper - Diced
• 1 large yellow bell pepper- Diced
• 1 large green bell pepper/capsicum - Diced
• 1 medium size onion - Diced
• 10 Mushrooms

for the marinade:

•    200 gms hung curd/yogurt
•    1 tbsp ginger garlic paste
•    4 tbsp of Green Chutney (Mint,green chilli,Corriander Chutney, ginger, salt)
•    1 tsp roasted jeera powder/cumin seeds powder
•    1 tsp amchur powder/dry mango powder
•    1 tsp chaat masala
•     ½ tsp black pepper powder (optional)
•     juice of half lemon
•     1 to 2 tbsp oil or ghee or butter for brushing
•    Salt to taste + some black salt.

Method: 

• Take the hung curd in a bowl and beat it well,add ginger garlic paste, all dry spices , salt and black salt to the curd. 
• Add lemon juice, green chutney, mix and keep the marinade aside.
• Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.
• Skewer the veggies and paneer in a skewer
• Arrange them on a cookie sheet or baking tray, brush with some oil and keep in the oven at 350 F on Broil setting.
• After 10 minutes remove from the oven, turn the skewers, brush some oil and again keep in the oven till done (10 more minutes).
• Alternatively you can heat a non- stick tava and cook the satays on a medium flame using oil till he paneer is light brown in colour from all sides. 
• Serve immediately sprinkled with chaat masala and coriander.