Pahadi paneer tikka (Paneer and potato skewers)

Thinking about evening snack for Aru is a bit exciting. She enjoys a variety of Asian and Indian cuisine. Playing with colours, different textures and techniques in cooking is something she loves. So I get to experiment with food.

I was really interested to try a dish posted by Sid at chefatlarge.

So here is the outcome of my version of the dish which is wholesome, delicious and soulful.

Pahadi paneer tikka

200 grams paneer
1 green bell pepper
1 large tomato
2 medium sized potatoes (boiled and peeled)
1 tsp jeera powder
1 tsp dhaniya powder
1/2 kashmiri chilli powder
1/2 tsp crushed pepper
1 tsp turmeric powder
1/2 tsp salt
2 tablespoon maida
1 tsp chat masala
1/4 tsp garam masala
A pinch of heeng
2 tablespoon curd/yogurt
1 tablespoon chopped coriander leaves

Method

*Wash and cut bell pepper and tomato into 8 pieces

*Paneer, cut into 16 cubes.

* Boiled and peeled potatoes each cut into 8 pieces, shallow fry in oil until golden brown and keep aside.

* In a clean bowl add all the vegetables, paneer except potatoes. Add all the dry masalas, maida, curd and mix well. Be gentle while mixing, we want our paneer and vegetables to be well coated with all the masalas.

* Leave it for marination. I left it for about 2 hours.

*In a preheated tawa or kadai pour peanut Oil or ghee, add marinated vegetables and paneer, allow it to cook in medium to low flame for about 5 minutes.

*Towards the end add roasted potatoes and gently mix in. Off stove, let it reach bearable temperature.

*Place about 4 to 5 skewers and arrange vegetables and paneer in an order, tomato, bell pepper, potato and paneer, repeat the same order in all the skewers.

*Just before serving light the stove, in open fire carefully char the skewers for about a minute. I am sure you will love this technique and it's gives that delicate taste to paneer tikka. Garnish with coriander leaves and serve with green chillies and chutney. Its great as a starter. Yum!

*Do try, comment and share.