For: Nitra Resham Patti Chilli Powder
Resham Patti Paneer Tikka
- Vegetarian
- Indian
- 30 min (+ 1 hr marinate)
- Serves 4 (plus 1 hr marinating)
Paneer and peppers marinated in thick spiced yoghurt coloured a vivid red with resham patti chilli, then grilled until charred at the edges. A show-stopping starter for any gathering.
Method
- 1
Make the marinade
In a large bowl, mix the hung yoghurt, ginger garlic paste, resham patti chilli powder, roasted besan, garam masala, kasuri methi, lemon juice and salt until smooth.
- 2
Coat the paneer
Add the paneer, peppers and onion and fold gently to coat every piece. Marinate in the fridge for 1 hour.
- 3
Skewer
Thread the paneer and vegetables alternately onto oiled skewers.
- 4
Grill
Cook on a hot grill pan, barbecue or oven grill at 220 C for 10 to 12 minutes, turning once or twice and brushing with oil, until charred at the edges.
- 5
Serve
Sprinkle with chaat masala and serve at once with lemon wedges and mint chutney.
Hang the yoghurt in a muslin cloth for 30 minutes first. A thick marinade clings to the paneer and does not drip off on the grill.