Tricolour Tandoori Paneer Tikka

Name: Tricolour Tandoori Paneer Tikka
Total time: 2700 s
Yield: 2-3 people
Cuisine: Indian
Ingredients: 400 g Paneer, cut into large cubes; 1 Onion – cut into chunks; 1 Capsicum, cut into chunks; 1 Tomato – cut into chunks; 2 tbsp oil; 1 tbsp lemon juice; 1/4 tbsp salt or to taste; 1/2 tsp chaat masala; 1/2 tsp garam masala; 1/2 tsp kasuri methi; 1/2 cup Hung curd; 1 tsp ginger garlic paste; 1 tbsp gram flour; 1/2 tsp Kashmiri red chilli powder; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1/2 cup Coriander leaves; 1/4 cup mint leaves; 1 green chilli; 1/2 tsp lemon juice; 1 tsp Kashmiri red chilli powder; 1/4 tsp turmeric powder; 1 tsp tandoori masala; 1 tsp tomato paste; 1 pinch red food colour

Amrita Chakroborty @amrita_95

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Amrita Chakroborty @amrita_95

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Ingredients

25 minutes preparation + 20 minutes

2-3 people

400 gPaneer, cut into large cubes
1Onion – cut into chunks
1Capsicum, cut into chunks
1Tomato – cut into chunks
2 tbspoil
1 tbsplemon juice
1/4 tbspsalt or to taste
1/2 tspchaat masala
1/2 tspgaram masala
1/2 tspkasuri methi
Common Marinade
1/2 cupHung curd
1 tspginger garlic paste
1 tbspgram flour
1/2 tspKashmiri red chilli powder
1/2 tspcoriander powder
1/2 tspcumin powder
Green Marinade
1/2 cupCoriander leaves
1/4 cupmint leaves
1green chilli
1/2 tsplemon juice
Orange Marinade
1 tspKashmiri red chilli powder
1/4 tspturmeric powder
1 tsptandoori masala
1 tsptomato paste
1 pinchred food colour

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Steps

25 minutes preparation + 20 minutes

1

Mix everything well, ready common marinade and divide the marinade into 3 equal portions. Coat paneer, onion and capsicum. (White Marination)
2

For green marination, blend into a smooth paste and mix with the marinade. Coat paneer, onion and capsicum.
3

For orange marination mix everything and coat paneer, onion and capsicum.
4

Keep all three varieties in separate bowls and marinate for at least 30 minutes. For better flavour, refrigerate for 2–3 hours.
5

Heat a heavy tawa, add 1 tbsp oil and roast on medium-high heat for 8–12 minutes, turning the pieces until golden and slightly charred.
6

Arrange the tikka on a white plate in Green → White → Orange rows. Serve with mint chutney, red chutney, onion rings and lemon.