Paneer Tikka

By Executive Sous Chef Ramit Kohli

Instructions 

• The veggies and paneer: 
• Chop the paneer in square shaped cubes 
• The veggies also should be chopped in square shapes. Keep the chopped veggies and paneer aside 

The marinade: 

• In a large bowl, take the curd and whisk it till it becomes smooth 
• Add ginger garlic paste and all the spice powders plus ajwain, including black salt
• Mix the spice powders with the curd
• You could also add oil at this stage if you do not want to brush the paneertikka with oil later
• Add the veggies and paneer to the marinade
• Marinate for at least 2 hours or more in the refrigerator 
• Remove after 2 hours and bring the marinated paneer and veggies at room temperature 
• Skewer the veggies and paneer alternately on skewers or tooth picks 
• Preheat the oven for 3 minutes at 180 degree Celsius 
• On a rack or a plate arrange the paneer skewers. Brush some oil on the veggies and paneer 
• Bake the paneertikka for 20¬25 minutes at 180 degree Celsius 
• After 10 remove the skewers, and turn the skewers. Brush some more oil 
• Keep again in the oven and bake for a further 10-15 more 
• Arrange the paneertikka on a plate. Sprinkle some chaat masala on paneer tikka