Baby Potato & Paneer Tikka in Oven

Baby Potato & Paneer Tikka in Oven

Ingredients :

• 10-15 paneer cubes (cottage cheese)
• 1 onion - cut into cubes
• 1 green capsicum - remove the seeds and cut into cubes
• 1 tomato - remove the pulp and cut into cubes
• 10 baby potatoes - boiled and skins removed

To Marinate :

• 2 tbsp thick curd
• 1 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp chaat masala
• 1/2 tsp dried fenugreek leaves
• salt to taste
• 1 tbsp olive oil

Method :

• Combine curd and ginger-garlic paste in a mixing bowl. Whisk it properly. Add turmeric powder, red chili powder, garam masala, chaat masala, dried fenugreek leaves and salt to taste.

• Mix up everything. Add onion cubes, tomato cubes, capsicum cubes, baby potatoes and paneer cubes to it. Make sure all the veggies are well coated with the masala. 
• Close it and keep in refrigerator for 4hrs. I refrigerated it overnight to get better results.
• On next day, take out the bowl and keep aside for 20 mins. Add oil to it and mix everything well.

 

• Preheat oven to 200 degrees C in Broil/Grill Mode for 10 mins. Wrap up the wire grill tray with aluminum foil sheet. Arrange the marinated paneer and veggies in the skewer rods.
• Arrange them in the order of onion, paneer, tomato, capsicum and baby potatoes. Keep the tray in middle rack and grill the tikka for 20 mins. 

Tikka is ready :)

• Check the tikka for every ten mins and turn over the skewer rods. You can sprinkle lemon juice over the tikka and serve hot with mint chutney.