Paneer Tikka

Ingredients

• 1 large block Paneer
• 1 Onion
• 1 Capsicum
• 1 Tomato
• Few Mushrooms
• Finely chopped Coriander leaves
• Oil for shallow frying

For Marination

• 1/2 cup Curd (Plain Yogurt)
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1 tsp Tandoori Masala Powder
• 1 tsp Cumin Powder
• 1 tsp Chaat Masala
• Red Chilli Powder to taste
• Salt to taste

1. Preparation

   • Cut paneer into long, 1/2-inch thick cubes.
   • Cut onion, capsicum, tomato, and mushrooms into equal-sized cubes.
   • Finely chop coriander leaves.

2. Preparing the Marinade

   • In a bowl, mix curd, garlic paste, ginger paste, tandoori masala, cumin powder, chaat masala, red chilli powder, and salt.
   • Mix well to form a smooth marinade.

3. Marinating Paneer & Vegetables

   • Coat paneer pieces evenly with the marinade.
   • Add vegetables to the remaining marinade and mix gently.
   • Refrigerate the marinated paneer and vegetables for 3 hours for best flavor.

4. Cooking the Tikka

   • Heat oil in a kadhai or pan on medium flame.
   • Shallow fry the marinated paneer pieces until golden and cooked through.
   • Fry the marinated vegetables separately until slightly charred yet crisp.

5. Garnishing & Serving

   • Arrange fried vegetables and paneer on a serving plate.
   • Garnish with chopped coriander leaves and lemon slices.
   • Serve hot with mint chutney.