Category : Vegetarian
Again playing with colours to keep the variation and taste going .
- Paneer; I took 200 gm
- Capsicum : I took 100 gm of different colours , cut into cubes
- Onion : 30 gm also cut into cubes
- Ginger garlic paste 1 tsp
- salt to taste tandoori masala/garam masala ( I used home made garam masala )
- A pinch of red colour ( optional ), you can use Kashmiri red chilli powder for the colour .
- Hung curd : 2 tbs
- Kasoori methi : a dash
- Sour cream or cream 2 tbs
- Chaat masala, a pinch
- For garnish chopped cabbage and chiffonade ( thin strips ) of spinach for creating the bed for serving the dish .
Take a bowl and mix all the spices, colour and cream and curd, throughly whisk it till it its all a thick paste. Make sure the curd is not watery as it would not let the paste stick to the paneer and the beer peppers .
Take the paneer cubes and the veggies and carefully apply the mix all over them, handle the paneer softly else it would crumble and break. Thread the cubes alternately on a wooden skewer and pan fry or air fry them, I air fried them, moving the skewers carefully till the tikkas are cooked on all sides. This won't take long, max 4-5 mins on medium high flame . Serve it over a bed of cabbage and spinach for the extra crunch sprinkled with chaat masala .
Total Calories :
Recipe Contributed by - Nitu Malladi (http://getsetgo.fitness/#/public/coachprofile/nitu)