Kasoori Paneer Tikka

Ingredients 

• 2 tablespoons dried fenugreek leaves (kasoori methi), roasted and crushed 
• 250 grams cottage cheese (paneer) 
• 1 medium green capsicum
• 1 medium onion, peeled   
• 1 medium tomato, seeded          
• 1 cup yogurt
• 2 tablespoons green chutney
• 1 teaspoon green chilli paste
• 1 teaspoon ginger paste 
• 1 teaspoon garlic paste 
• ¼ teaspoon turmeric powder
• ½ teaspoon carom seeds (ajwain) 
• 1 teaspoon garam masala powder
• 1 teaspoon chaat masala
• 2 tablespoons roasted chana dal powder
• ¼ cup fresh cream
• Salt to taste
• 2 tablespoons mustard oil
• 2 tablespoons oil
• 2 tablespoons lemon juice

Method

1. Cut the paneer, capsicum, onion and tomato into one-and-a-half-inch pieces.
2. Mix together yogurt, green chutney, green chilli paste, ginger paste, garlic paste, turmeric powder, carom seeds, garam masala powder, half a teaspoon of chaat masala, crushed kasoori methi, roasted chana dal powder, fresh cream and salt in a bowl.  Add the paneer cubes and marinate for about fifteen minutes.
3. Heat the mustard oil to smoking point in a pan and set aside to cool.  When completely cold, stir the oil into the paneer cubes. 
4. Soak a few wooden skewers in water for fifteen minutes.
5. Thread capsicum, paneer, tomato and onion cubes one after the other onto the skewers.
6. Cook in a greased frying pan, turning the skewers a few times so that the tikkas cook on all sides. 
7. Arrange the tikkas on a plate, sprinkle with the remaining chaat masala and lemon juice and serve hot.

Nutrition Info