- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 10
Cook Time : 5
Total Time : 15
Ingredients
Serves 2
Paneer: 400 grams
Red Onion: 1 (Quartered & flaked)
Bell pepper (Any color): 1
Tomato: 1 (Quartered & deseeded)
Thick yogurt: 4 Tablespoons
Vinegar: 1 tablespoon
Tandoori BBQ masala: 2 Teaspoons
Turmeric powder: 1 Teaspoon
Salt: 1 Teaspoon/as per taste
Chaat masala: 1 Teaspoon
Ginger paste: 1 Teaspoon
Garlic paste: 1 Teaspoon
Cooking oil: 1 Teaspoon (For greasing)
Directions
Cut the Paneer into thick rectangles. Soak the Paneer pieces in hot water for about 10 minutes. Squeeze out the water gently. Note: Soaking the Paneer in hot water helps retain the moisture & doesn’t become rubbery.
Cut the Bell Pepper & Onion into large chunks.
Cut the Tomatoes in quarters & deseed it. Flake the Onions. Keep aside.
Prepare the marinade by combining the yogurt, vinegar, ginger paste, garlic paste, salt, turmeric, chili powder & tandoori masala.
Prick the paneer pieces with the help of a toothpick.
Add the marinade. Mix well to coat. Keep covered until you are ready to grill.
Preheat Electric Grill or heat a Grill Pan. Note: I used an Indoor Electric Grill for the Paneer & a Grill Pan for the Veggies.
Grease the plates of the Grill &/or the Grill Pan with the cooking oil.
Cook for 5 minutes or until grill marks appear on the Tikkas & the Veggies are slightly charred.
Cook for 5 minutes or until grill marks appear on the Tikkas & the Veggies are slightly charred.
Sprinkle Chaat Masala.
Enjoy hot with Green Chutney!
