Name: Paneer Tikka on a Stove top recipe by Swati Das Patnaik at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 250 to 300 gms Paneer; 1 medium to large bell pepper; 1 medium to large tomato; 1 medium to large onion; 250 gms thick or hung yogurt/curd/dahi; 4 tbsp besan/gram flour; ½ tsp turmeric powder/haldi; ½ tsp black pepper powder; ½ tsp carom seeds/ajwain; ½ tsp kasuri methi/dry fenugreek leaves, crushed; 1 tsp coriander powder/dhania powder; 1 tsp cumin powder/jeera; 1 tsp chaat masala powder; 1 tsp garam masala powder or tandoori masala powder; 1 tsp dry mango powder/amchur powder; 2 tsp kashmiri red chili powder; ¾ tbsp ginger garlic paste; ¾ tsp lime juice; 2 to 3 tbsp oil or as required; Salt as required

Ingredients Serving: 4

250 to 300 gms Paneer
1 medium to large bell pepper
1 medium to large tomato
1 medium to large onion
250 gms thick or hung yogurt/curd/dahi
4 tbsp besan/gram flour
½ tsp turmeric powder/haldi
½ tsp black pepper powder
½ tsp carom seeds/ajwain
½ tsp kasuri methi/dry fenugreek leaves, crushed
1 tsp coriander powder/dhania powder
1 tsp cumin powder/jeera
1 tsp chaat masala powder
1 tsp garam masala powder or tandoori masala powder
1 tsp dry mango powder/amchur powder
2 tsp kashmiri red chili powder
¾ tbsp ginger garlic paste
¾ tsp lime juice
2 to 3 tbsp oil or as required
Salt as required

Instructions

Cut paneer in cubes.
Wash the vegetables. Cut the onion in half and remove each layer one by one.
Dice the capsicum/bell pepper, tomato and remove the seeds in both.
Whisk the thick yogurt till smooth in a bowl.
Add all the spices and herbs, besan/gram flour and salt and mix well. Taste the marinade and add salt as per taste.
Add the diced vegetables (onion, tomato and capsicum) along with paneer then with your hands mix everything well. Make sure the marinade coats the paneer and vegetables evenly.
Cover the bowl and keep the marinade in the fridge for 45 minutes to 3 hours. You can also keep overnight if possible.
Heat 1 tbsp oil in a non stick pan/tawa or a griddle. Place the marinade coated paneer and vegetables on the tawa. Fry at a low flame or medium flame.
When one side gets browned, gently lift and turn over. The paneer cubes will get cooked faster than the vegetables.
While still hot, then skewer the fried paneer cubes and vegetables on to a wooden skewer or a toothpick. Serve hot.

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