3 tsp split yellow mustard or 1 1/2 tsp whole mustard seeds
2 tsp fennel seeds
1-2 tsp nigella seeds
1/4 tsp fenugreek seeds
1-3 dry red chillies (remove the seeds and break into small pieces)
300g cottage cheese slice into cubes (squares)
1 medium red capsicum diced
1 medium onion halved with layers separated
1 medium tomato diced
7 Tbs plain yoghurt (full cream)
2 Tbs gram flour or corn starch
4-5 medium garlic cloves plus 3cm of fresh ginger
1/2 tsp dry mango powder (or lime juice for tang)
1/4 tsp turmeric powder
1/2 tsp coriander powder (optional)
1/2 tsp red chilli powder
1/2 tsp crushed dry fenugreek leaves
1 tsp mustard oil (or vegetable oil)
Salt (as needed)
1 medium onion sliced thinly
1 small lime sliced
Pinch of masala powder
1 Tbs chopped coriander or mint leaves (optional)
Grind mustard, fenugreek, fennel, nigella seeds and dry red chillies to a fine powder.
To Make Yoghurt:
The night before making the paneer, place the yoghurt in a muslin cloth, tie off tightly and lay it in a strainer over a bowl to strain. You will use what is left in the muslin cloth. This is called 'hung yoghurt.'
Paneer Tikka (Arachi Marinade):
Whisk the hung yoghurt until smooth.
Add powdered achari masala, red chilli powder, gram flour, ginger/garlic paste, coriander powder, red chilli powder, dry mango powder (or lime juice), crushed fenugreek leaves, salt and mustard oil together.
Mix the powdered mixture into the beaten hung yoghurt, taste and add more salt if needed.
Add diced capsicum, onions and paneer cubes.
Gently mix the paneer cubes and vegetables until they are evenly coated in the arachi marinade.
Cover and refrigerate for about an hour.
Cooking the paneer on the grill:
Preheat oven to 200 C for at least 10 minutes before grilling the tikkas.
Thread the vegetables and paneer cubes onto a bamboo skewer.
Cover a baking tray with aluminium foil.
Brush the marinated paneer with 1/2-1 tsp of mustard oil.
Place the tray in the middle or at the top rack in the oven. Keep both top and bottom heating elements on and grill for 15-25 minutes.
Serve with chutneys or light dips.
Credits: Dassana Amit
Photo Credits: Tanvi - Sinfully Spicy