Paneer Tikka

How to Prepare

1. Cut paneer into 1.5-inch cubes, and chop bell peppers, onions, and tomatoes into similar-sized pieces.
2. In a large mixing bowl, combine hung curd, ginger-garlic paste, red chili powder, turmeric, garam masala, chaat masala, kasuri methi, lemon juice, and salt to make the marinade.
3. Add paneer cubes and chopped vegetables to the marinade. Mix well to coat evenly. Let it marinate for at least 30 minutes.
4. Skewer the marinated paneer and vegetables alternately on skewers.
5. Preheat a grill or tandoor to medium-high heat. Brush the skewers with oil and grill for 10-12 minutes, turning occasionally until charred and cooked.
6. For the sabzi, heat oil in a pan, add cumin seeds, and let them splutter.
7. Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and cook for 1 minute.
8. Add tomato puree, red chili powder, turmeric, coriander powder, and salt. Cook until the masala releases oil.
9. Add cream and kasuri methi, mix well, and cook for 2 minutes. Adjust consistency with water if needed.
10. Add the grilled paneer and vegetables to the sabzi, mix gently, and cook for 2-3 minutes.
11. Garnish with coriander leaves and serve hot with naan or paratha.