Ingredients:

• For Tandoori Masala:
• 1 tbsp – Cumin seeds
• 1 tbsp – Coriander seeds
• 1 tbsp – Cloves
• 3 – Cinnamon sticks
• 1 – Star anise
• 2 tbsp – Red Chilli powder
• 1 tsp – Turmeric powder
• 2 tsp – salt
• 1 pinch – red food colouring (optional )
• For Paneer Tikka:
• 250 g – Paneer (cottage cheese), cubed
• 1 – capsicum, cut in strips or cubes
• 1 – large onion, cubed
• 1 cup – curd/yoghurt, beaten
• 1 tbsp – tandoori masala powder
• Spices:
• 1 tsp – Garam Masala
• 1 tsp – Red Chilli powder
• 1 tsp – Turmeric powder
• 1 tsp – salt
• 1 tsp – coriander powder
• 2 tsp – chaat masala
• To be ground:
• 4 – Garlic Cloves
• 2 inch piece – Ginger
• 4 – Green chillies
• 5-6 sprigs – Coriander leaves
• 1/4 cup – water

Method:

1. For Tandoori Masala:
2. Heat a pan and dry roast the first five ingredients.
3. Cool and mix with rest of the spices and grind together to make a powder.
4. Keep in airtight container.
5. For Paneer Tikka:
6. Make a paste of the ingredients under “to be ground”.
7. In a bowl, mix tandoori masala, the ground paste, other spices, salt and yoghurt.
8. Add paneer cubes, capsicum and onion to it.
9. Mix it gently with spatula taking care that the paneer cubes don’t break and all the vegetables are coated with the masala.
10. Cover it and refrigerate for 2-3 hours.
11. Once marinated, arrange them on a skewer and place in a tandoor or on a baking tray and bake at 120 degrees for 15 minutes.
12. You may also grill them in a microwave for 20 minutes, or roast them on a non-stick pan over medium heat till golden.
13. Serve hot with mint chutney.
14. Recipe Courtesy: Cooking With Sapana