PANEER TIKKA without using Oven

Ingredients (240 ml cup used)

• 1 ½ tbsp oil
• 2 ½ tbsp. besan / gram flour
• 1 to 1 ¼ tsp red chilli powder
• Salt as needed
• ⅛ tsp turmeric
• ¼ tsp garam masala
• ½ tsp coriander powder
• ½ tsp kasuri methi / dried fenugreek leaves
• 1 tsp ginger garlic paste
• ½ to ¾ tsp ajwain / carom seeds
• 6 tbsps or ¼ cup + 2 tbsp thick curd or hung yogurt
• Lemon juice as needed (skip if curd is sour)
• 1 heaped cup paneer about 175 grams
• 1 cup onions cubed layers separated
• 1 cup capsicum (can substitute half with deseeded tomato cubes)

Instructions

1. Mix together besan and oil in a pan without lumps.
2. Saute until the flour turns bubbly without burning and the raw smell goes away.
3. When it cools down, add the rest of the ingredients and mix well.
4. Add the paneer, onions and capsicum. Mix gently.
5. Refrigerate for atleast 2 hours. 4 to 6 hours is best.
6. Rinse the skewers well and line alternately onion-paneer-capsicum.
7. You will be able to put on 3 cubes of paneer and 4 sets of onions & capsicum on each on one skewer.
8. Preheat the oven to 180 C. Grill these for about 10 mins, then if needed brush butter or oil and then grill at 200 C for 5 mins.
9. Serve paneer tikka with mint chutney as a starter.