Ingredients

For Marinade

• ½ cup yogurt
• 1 tbsp ginger garlic paste
• 1 tsp kasuri methi
• 1 tbsp mustard oil
• Salt to taste
• 1 tsp carom seeds (ajwain)
• 1 tbsp roasted gram flour (besan)
• 1 tbsp degi mirch
• 1 tbsp Panchranga achaar paste
• ¼ tsp turmeric powder
• ½ cup green capsicum, cut in cubes
• ½ cup onions, cut in quarters
• ½ cup red bell peppers, cut in cubes
• 350 gms Paneer, cut in cubes

For Tikka

• 1 tbsp mustard oil
• 2 tbsp butter
• Kasuri methi for garnish
• Charcoal
• 1 tbsp ghee

Process

Add yogurt, ginger garlic paste, kasuri methi and mustard oil in a bowl and mix well. Add salt and carom seeds and mix well. Add roasted gram flour and mix well. Divide the mixture into two parts, in one part add degi mirch and mix well. Set aside. In the other half, add panchranga achaar paste for Achari Paneer Tikka. To both the prepared marinades, add green capsicum, onions, red bell peppers, and cubed Paneer. Skewer the vegetables and Paneer. Roast the prepared Paneer Tikka skewers on the grill pan. Bast with butter and cook from all sides. Transfer the cooked tikka to the serving plate. Place hot coal in a bowl next to the tikka, pour ghee on top and cover the tikkas for 2 minutes to smoke. Garnish with kasuri methi and serve hot with choice of dip/sauce/chutney.