½ diced capsicum or 1 small to medium bell pepper – green, yellow or red
for paneer tikka marination
200 grams hung curd or greek yogurt
1 tablespoon ginger-garlic paste or 1 tablespoon crushed ginger-garlic
2 teaspoons kashmiri red chili powder or 2 teaspoons sweet paprika
½ teaspoon turmeric powder (ground turmeric)
1 teaspoon cumin powder (ground cumin)
1 teaspoon coriander powder (ground coriander)
½ teaspoon garam masala powder
1 teaspoon ajwain (carom seeds)
1 teaspoon dry mango powder (amchur powder)
1 teaspoon chaat masala
½ teaspoon black pepper powder – optional (ground black pepper)
1.5 teaspoons lemon juice
1 tablespoon mustard oil or any neutral tasting oil
½ teaspoon black salt – optional
salt as required
some mustard oil for brushing
Chop the paneer in square shaped cubes.
Dice the onions and capsicum in 1 or 1.5 inches square pieces.
In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
Mix very well. Check the taste and add more seasonings if required.
Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element.
Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.
Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
Serve tandoori paneer tikka with mint chutney and onion rings with lemon wedges.