Recipe - Paneer Tikka

250 g Paneer
One half cup Thick Curd; (tied in cloth
for 2
; hours)
1 Inch Ginger; (grated)
One half Garlic; (crushed)
1 teaspoon Red Chilli Powder
One half teaspoon Tandoori Masala
One half teaspoon Chaat Masala
One half teaspoon Sugar
One half teaspoon Cumin Seeds; (crushed)
1 tablespoon Capsicum; Onion, Tomato,
; Carrot juliennes
; (long thin strips)
One half tablespoon Coriander; (finely chopped)
1 tablespoon Butter

Cut paneer into 1/2" horizontal slabs.

Mix the red chilli, salt, sugar, cumin, tandoori masala, half the
gingergarlic and chopped coriander in the curd. Mix well.

Brush the slabs of paneer liberally with this dip on both sides and edges.

Marinate for 30 minutes.

Place in refrigerator till required.

Before serving, heat a nonstick pan.

Add butter and place slices to sizzle till light brown.

Flip and repeat for other side.

Cut into bite size square and arrange in serving dish.

Add remaining butter to pan, heat.

Add julinned vegetables, chaat masala and salt to taste.

Pour over the tikka paneer.

Serve hot with tiny fruit forks and sauce.

Making time: Curd 2 hours, Marination 30 minutes, Remaining 30
minutes.

Serves: 6

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