Ingredients
Paneer - 250 gms
Thick Curd - 1/2 cup (tied in cloth for 2 hours)
Ginger - 1" (grated)
Garlic - 1/2 (crushed)
Red Chilli Powder - 1 tsp
Tandoori Masala - 1/2 tsp
Chaat Masala - 1/2 tsp
Sugar - 1/2 tsp
Cumin Seeds - 1/2 tsp (crushed)
Capsicum, Onion, Tomato, Carrot juliennes - 1 tbsp each (long thin
strips)
Coriander - 1/2 tbsp (finely chopped)
Butter - 1 tbsp
Method
Cut paneer into 1/2"
horizontal slabs.
Mix the red chilli, salt, sugar, cumin, tandoori masala, half the
ginger-garlic and chopped coriander in the curd. Mix well.
Brush the slabs of paneer liberally with this dip on both sides
and edges.
Marinate for 30 minutes.
Place in refrigerator till required.
Before serving, heat a non-stick pan.
Add butter and place slices to sizzle till light brown.
Flip and repeat for other side.
Cut into bite size square and arrange in serving dish.
Add remaining butter to pan, heat.
Add julinned vegetables, chaat masala and salt to taste.
Pour over the tikka paneer.
Serve hot with tiny fruit forks and sauce.
Making
time: Curd - 2 hours, Marination - 30 minutes,
Remaining - 30 minutes.
Serves: 6
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