Paneer Pahadi Tikka

Ingredients:

For green paste

• Fresh coriander 1 cup (packed)
• Mint 1/2 cup packed
• Ginger 1 inch
• Garlic 8-9 cloves
• Green chill 2-3 nos.
• Ice cube 1 no.
• Water very little

For marination

• Hung curd 1/2 cup
• Green paste
• Salt to taste
• Roasted besan 1 tsbp
• Carom seeds 1/2 tsp (haath se crush karke add kar raha hu)
• Kasuri methi 1/2 tsp
• Garam masala a pinch
• Chaat masala a pinch
• Dry mango powder a large pinch
• Black salt a large pinch
• Mustard oil 1 tbsp
• Lemon juice 1 tsp
• Paneer 1/2 kg
• Tomato 1/3 cup (diced)
• Capsicum 1/3 cup (diced)
• Onion 1/3 cup (diced/petals)
• Butter as required (melted)

Method:

1. In a mixer grinder all the ingredients leaving the hung curd, and grind to make fine paste.
2. In a mixing bowl or a big size thal add the prepared green paste and other remaining ingredients, mix & combine well, smoke this marinade for 3-4 minutes by pouring some ghee over burning charcoal. Your marinade for paneer pahadi tikka is ready
3. Cut the paneer in either cube or cuboid depending on your preferred size, and cut the capsicum in square, keeping the size as big as paneer, cut the tomatoes in same size, using its flesh & you can use the pulp to make puree or use it any other suitable preparation, for onions, cut them in quarters and remove its petals.
4. Now, coat them with the pahadi marinade and skew it on a skewer along with the veggie’s, make sure to skew the veggies first and last so to keep the paneer secure between the veggies. Skew all the paneer in same way, make sure not to make the skewer heavy as the paneer may fall while cooking.
5. Once skewed, cook them on open flame to get the charred texture, apply melted butter all over the paneer for that distinct flavour and briefly cook them again on open flame. You can also cook them on the barbeque.
6. Your paneer pahadi tikka is ready, sprinkle some chaat masala over it and serve hot with some mint coriander chutney or any dip of your choice.