Paneer Tikkas

Cottage cheese and capsicum cubes marinated in tandoori spices.

To get thick curds, hang the curds in a muslin cloth and drain out the liquid. This takes about 15 to
20 minutes. Approximately 1 cup o curds !ill gi"e you # cup o thick curds.

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Cooking Time % 5 mins.
&reparation Time % ' mins.
(er"es ).
Ingredients
2 cups paneer *cottage cheese+, cut into 50 mm. *2,+ cubes
1-2 cup capsicum, cut into 50 mm. *2,+ pieces
1-2 cup thick curds
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilli po!der
1-2 teaspoon kasuri methi *dried enugreek lea"es+
1-2 teaspoon garam masala
2 tablespoons chopped coriander
2 tablespoons oil
salt to taste
For serving
1 teaspoon chaat masala

How To Proceed
1. Combine the curds, ginger paste, garlic paste, chilli po!der, kasuri methi, garam masala,
coriander, salt and 1 tablespoon o oil and mix !ell to prepare a marinade.
2. Add the paneer and capsicum to it and keep aside or ' to 10 minutes.
.. Arrange the paneer and capsicum pieces on toothpicks.
). /eat 1 tablespoon o oil on a non0stick ta"a *griddle+ and saut1 the paneer tikkas on all
sides till they bro!n lightly *approximately ) to 5 minutes+.
5. (er"e hot, sprinkled !ith the chaat masala.