Paneer Tikka Sashlik and Dip
Equipment
- Metal skewers
- Large Mixing Bowl
- Grill Pan (Griddle Pan) or BBQ
- Pastry Brush
- Small Food Processor or Blender:
- Chef’s Knife & Cutting Board
- Lemon Squeezer
Ingredients
- 500 grms Paneer
- 1/2 tsp Salt
- 1/2 tsp Chill powder
- 2 cups Onion & peppers diced
- Chaat Masala
- 1/2 cup Hung curd
- 2 tsp Ginger garlic paste
- Coriander Chopped
- 4 tbsp Mustard oil
- 2 tsp Carom Seeds (ajwain)
- 2 tsp Green chill chopped
- 2 tsp Ginger chopped
- 1 tbsp Gram flour (besan)
- 3/4 tsp Organic Turmeric
Instructions
- Cut the paneer into 1.5”x1.5” cubes. Sprinkle salt and chilly powder and keep paneer in a warm place for 15 minutes. If paneer releases any water remove it.
- In a separate bowl whisk together hing curd, salt, ginger garlic paste, and chopped coriander. In a separate pan heat mustard oil to high heat. Immediately add ajwain, green chili, and ginger, and stir for a few seconds. Turn off the heat and add besan and turmeric. Stir for a minute or till besan turns into a light brown color. Immediately add this tempering to the curd marinade and whisk it.
- Apply this marinade to the paneer, diced onions, and peppers. Using wooden skewers, alternatively skewer paneer cube, onion & pepper cube and repeat. Do this till all of the paneer is used. Heat a grill pan & lightly oil it. Place the skewer and cook on all sides till it gets good colour. Remove sprinkle chaat masala and serve.
Notes
Since this is not one of my recipes I have copied the exact recipe, and also linked it to the video so you can watch the great Chef Kunal Kapur make this.
Note – you can soak the wooden skewers in water for 2 hours before using them. This way they will not burn while cooking.