Cut all the vegetables and paneer as big cubes. Mix the curd and the rest of the marinade ingredients and make a paste. Mix the paneer well in the curd paste and keep aside on a plate. Repeat the process for the vegetable too. Pour the remaining curd paste if any over the platter. Let the ingredients marinate for 2-3 hours in refrigerator. Cling wrap the plate and refrigerate.
Grilling with OTG:
Remove the plate from refrigerator and set aside.
Preheat the electric oven to 275 degree C or the highest temperature on your OTG.
Insert a cube of paneer, followed by cube of onion, capsicum, mushroom and slice of tomato. Repeat the process on remaining skewers.
Place the skewer rods in the oven and grill for 10-15 mins till the sides of the paneer and vegetables begin to burn and not char.
Once done, remove and place the vegetables and paneer on a bed of cabbage jullianne accompanied with mint chutney.
Not having an OTG or tandoor should not deter you from making paneer tikka. There are several alternate methods that could be used.
Grilling on tawa:
There are grilling pans available in the market that could be used to grill the tikkas. Or you could use your usual griddle/flat tawa and wet it with oil.
Let the griddle heat. Use the toothpick as a skewer, assemble the paneer and vegetables.
Once hot, place the prepared skewer on the griddle and fry.
When done remove, sprinkle some chaat powder and garnish with caramelized onion accompanied by mayonnaisse.
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.