Photo and Recipe Courtesy: Priya & Karthik (my friends)
Paneer slab-400g (cut into 12 cubes of equal size)
Onion-1 large (individual layers separated and cut in large squares)
Tomatoes-2 large (pulp removed and thick skin cut in squares)
Green Pepper -1 (seeds removed and thick skin cut in squares)
Yellow/Orange Pepper-1(seeds removed and thick skin cut in squares)
Chaat masala - to taste
For the marinade
Curds- 3-4 Tbsp
Tikka masala- 3 Tbsp
Jeera/Cumin powder-1/2 tsp
Dhaniya/Coriander powder-1/2 tsp
Turmeric powder- 1/4 tsp
Ginger garlic paste-11/2 tsp
Pickle gravy (from any pickle you have at home. I used mango pickle masala)-1 tbsp
Orange food color-a couple of drops (optional-I have not used it in the picture shown)
Lemon juice- 5-6 drops
Method of preparation:
-Bring the paneer down to room temperature and cut into cubes.
-Mix together all the ingredients for the marinade into a thick paste.
-Coat all the vegetables along with the paneer well in the mixture and let it marinade in the refrigerator for at least 2 hours.
-Turn on the oven on broil mode and heat it to about 450 degrees or whatever is the highest setting.
-Divide the paneer cubes and cut vegetables into 4 equal parts. Insert them into the skewers in a regular pattern such that each skewer has 3 paneer pieces.
-Foil the edges of the skewers to prevent them from getting burnt. Spray some cooking oil.
-Lay them on a baking dish (While being broiled, paneer gives out some moisture. I like to use a dish which has a little depth and suspend the skewers on the edges of the dish, so that the water can be collected in it and the tikka doesn’t get soggy)
-Broil till paneer and onions get slightly brown. This may take 15-20 min (may vary depending on the type of oven).
-Squeeze some lemon juice and sprinkle some chaat masala. Serve hot with coriander-mint chutney.
Calorie count: 320 cal per serving (approx). Courtesy: http://caloriecount.about.com/