Panner Tikka

Ingredients:
Paneer - 250 to 300 gms
Thick unsour curds - 1/2 cup
Ginger paste - 1 tsp
Galic paste - 1 tsp
Red Chilly Powder - 2 tsp
Kasuri Methi - 1/2 tsp
Punjabi Garam Masala - 1/2 tsp
Chaat Masala - 1 tsp
Chopped coriander leaves - 2 tbsp
Tomato - 1 firm and semi ripe
Green Capsicum - 1 small
Besan Flour - 1 tbsp
Oil - 1 tbsp
salt to taste

Method:
Cut Paneer into cubes. In a shallow bowl mix curds, ginger paste, garlic paste, chilly powder, dried fenu greek leaves, Punjabi garam masala, coriander leaves, chaat masala, oil and salt. The mixture should be of a fine paste. Immerse the Panner paste into the mixture. Ensure that all the sides of the paneer is coated with the paste. Let it set for about 15 minutes. Cut 1 inch square pieces of tomato and capsicum and mariante them too in the paste after removing the paneer.

This is best cooked in OTG in about 200 deg centrigrade. But if you dont have one, better do it in tawa. Coat the tawa with about 1 tbsp of oil. Arrange the paneer pieces side by side. Turn the flame to medium and when the side facing the tawa turns golden brown turn it to the other side and fry it till it becomes golden brown.

In the same way arrange the capsicum and tomatoes too in the tawa and fry both the sides for not more than 1/2 minute for each side.

How to serve:
In a tooth pick insert capsicum piece, then paneer piece and then tomato piece.

Serve with mint chutney and Katta Meeta chutney