Tandoori Paneer Tikka

Paneer has been a very big part of me growing up. Those who are regular here know my obsession with this glorious cheese (if you can call cheese that, that is)! Mention paneer and there will be a sparkle in my eyes.

This dish probably needs no introduction besides its chicken counterpart being more popular. For us vegetarians out there (I have also met some meat-eaters that rave about it) this is an absolute delight on a stick. Appetizers are usually loved by people, so is paneer... add tandoori masala to it and wait there's more roast it all in an oven to get the great tandoori flavor... drooling yet?

Ingredients: serves 4-6

Paneer		homemade or store bought 14 oz or 2 cups cut into 1 1/2 inches cubes
Bell pepper		1 medium cut into squares optional
Tomato		1 large de-seeded and cut into squares
Onion		1 small cut into squares
For the marinade:
Yogurt		1/2 cup well beaten
Lemon juice		1 tbsp
Ginger garlic paste		2 tsp
Tandoori masala		2 tsp
Red chilli powder/Paprika		1 1/2 tsp or to taste
Garam masala		1/4 tsp
Coriander powder		1 tsp
Kasoori methi		2 tsp crushed
Turmeric powder		1/2 tsp
Salt		to taste
Ghee or oil		2 tbsp + more for brushing

Method:

1. Take a medium size bowl and combine all the ingredients for the marinade. Add paneer, bell pepper, tomato and onion. Gently and evenly coat the paneer with the marinade. Cover it with a plate or plastic wrap and marinate for 1-4 hours in the refrigerator.

2. Thread the paneer, bell pepper, tomato and onion on pre-soaked bamboo skewers, repeating the sequence. Arrange in a baking tray lined with aluminum foil. Brush some oil on top.

3. Place it on the top rack in the oven and broil on high for 7-9 minutes on one side. Take it out, flip and again brush with some oil. Broil again for 6-7 minutes on the other side or till they get a nice light brown color. Keep an eye as every oven is different. Once done, remove from the oven, let it cool slightly.
OR
Pre heat oven to about 425 D F
Place the skewers on a baking tray lined with foil.  Bake for about  7-10 minutes each side or until they are golden and white inside, but still tender. During this cooking time, make sure that you baste them generously with some ghee/oil on both sides. If you want the charred  look, broil  on high for another 2-3 minutes. Keep an eye.
 4. Take it out from the skewers and serve on a plate. You may even serve with the skewers if you like. Garnish with lemon wedges, chaat masala and onion slices. ENJOY! 

NOTE:  1. Tandoori masala and kasoori methi is easily available in any Indian grocery store.I use the MDH brand.

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