Add the curd to a muslin cloth and squeeze off excess whey. Make a knot and allow whey to drip off completely by hanging inside the refrigerator.
Skip this step if you have ready hung Curd or you can use greek yogurt too.
Chop all the veggies in square shaped cube around 1-1½ inch (Bring all the veggie at room temp, using right away from the fridge will make them soggy)
Dice the paneer in square shaped cubes around 1-1½ inch. Keep the cubed veggies and paneer aside.
Mix all dry spices and besan.
In a large mixing bowl take hung curd and whisk lightly until smoothens.
Add 1 tbsp. ginger garlic paste or crushed ginger garlic to the curd. Mix well.
Add other all dry spices including salt.
Now heat mustard oil and add to the mix. Add the veggies and paneer to the marinade. Add lemon juice if required.
Mix and keep the marinade in refrigerator for at least 2 hours to marinate well. Overnight works too.
While marinade is resting, soak or rinse the bamboo skewers before using.
After 2 hours take out the mix from refrigerator and skew the paneer, bell paper of each color and onion alternately on skewers.
Preheat the oven at 230-240 degree Celsius.
Arrange the skewers on a rack or on a plate. Brush some oil on the veggies and paneer and place the tray on top rack.
After 10 minutes, turn the skewers, brush some more oil and grill further for 8-10 minutes or until the paneer turns golden and slightly charred. Don’t overcook the paneer as paneer might become rubbery, dry and hard.
Broil for 1 to 2 minutes for browning and smoky flavor.
Arrange the Panner Tikka on a plate and sprinkle some chaat masala. Serve hot Panner Tikka with Mint Coriander Chutney and onion rings with lemon wedges.
To make Paneer Tikka on Tava/Griddle
To make Paneer Tikka on Grill/Barbecue
Others
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