Ingredients:

• Paneer – 250 gms –
• Thick Curd – 1/2 cup (tied in cloth for 2 hours)
• Ginger 1 (grated)
• Garlic 1/2 (crushed)
• Red Chilli powder – 1 tsp
• Tandoori Masala – 1/2 tsp
• Chaat Masala – 1/2 tsp
• Sugar – 1/2 tsp
• Cumin seeds – 1/2 tsp (crushed)
• Capsicum, Onion, Tomato, Carrot juliennes – 1 tbsp each (long thin strips)
• Coriander – 1/2 tbsp (finely chopped)
• Butter – 1 tbsp

Method:

1. Cut paneer into 1/2 horizontal slabs.
2. Mix the red chilli, salt, sugar, cumin, tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well.
3. Brush the slabs of paneer liberally with this dip on both sides and edges.
4. Marinate for 30 minutes.
5. Place in refrigerator till required.
6. Before serving, heat a non-stick pan.
7. Add butter and place slices to sizzle till light brown.
8. Flip and repeat for other side.
9. Cut into bite sized square and arrange in serving dish.
10. Add remaining butter to pan, heat.
11. Add julienned vegetables, chaat masala and salt to taste.
12. Pour over the tikka paneer.
13. Serve hot with tiny fruit forks and sauce.

Recipe courtesy of Saroj Kering