Paneer Tikka

Ingredients

• •1 lb paneer, cubed
• •1 cup thick yogurt (hung curd, strained)
• •1 tbsp besan (gram flour), lightly roasted
• •1 tbsp ginger-garlic paste
• •2 tsp tandoori masala
• •1/2 tsp Kashmiri chili powder
• •1 tbsp mustard oil
• •1 tbsp lemon juice
• •1 red bell pepper, cubed
• •1 onion, cubed
• •Salt to taste

Steps

1. 1.If using regular yogurt, strain it in a cheesecloth-lined sieve for 30 minutes to thicken it into hung curd.
2. 2.Lightly roast the besan in a dry pan for 2-3 minutes until fragrant and pale golden, then whisk it into the hung curd along with the ginger-garlic paste, tandoori masala, chili powder, mustard oil, lemon juice, and salt.
3. 3.Coat the paneer, pepper, and onion in the marinade and refrigerate for at least 2 hours - mustard oil is what gives real paneer tikka its distinctive North Indian flavor, so don't substitute it.
4. 4.Thread onto skewers, alternating paneer and vegetables.
5. 5.Grill or broil for 10-12 minutes, turning occasionally, until lightly charred.