Paneer Tikka

Paneer Tikka
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Recipe Type: Starters, Snacks
Cuisine: Moghlai
Preperation Time:  20 mins 
Cooking Time: 15 mins 
Total Time:  35 mins
Serving: 4
Paneer (cottage cheese) 500 grams
Green capsicums 1 inch pieces 2 medium
Oil 3 tablespoons
Chaat masala 1 teaspoon
For marinade
Hung yogurt 1/2 cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Kashmiri red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Garam masala powder 12 teaspoon
Fresh cream 2-3 tablespoons
Lemon juice 1 teaspoon
Salt to taste
Cut paneer into one and a half inch squares with half inch thickness. Mix together all the ingredients of the marinade and marinate the paneer cubes in it for about fifteen minutes.
Heat oil on a tawa, place the paneer cubes and shallow fry till golden and crisp on the surface. Drain on absorbent paper.
Toss the capsicums pieces in the remaining marinade and sauté them in the remaining oil on the tawa for two to three minutes.
Place a capsicum piece on each paneer cube and pierce with a toothpick. Sprinkle chaat masala and serve hot.

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