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Chat Pata (Spicy) Paneer Tikka Kebab

The Paneer is marinated in yogurt along with a combination of spices commonly used in making Chaat and Curry.

The marinated Paneer may be cooked in Tandoor, threaded on bamboo skewers and cooked on hot charcoal. Here, we will bake in the oven. Baked Paneer will be smoked over a bed of onions in a sizzler. If you do not have a sizzler, use a heavy weight frying-pan preferably cast-iron.

You can substitute Paneer with firm Tofu to make Tofu Tikka Kebab

Ingredients

1. Paneer: 1 Pound

2. Yogurt: 1½ cup

3. Dry spice Mix (Chaat Masala plus Curry powder: 2½ teaspoons

- Fennel seeds ground: ¼ teaspoon

- Ajwain: ¼ teaspoon

- Coriander powder: ¼ teaspoon

- Cumin powder: ¼ teaspoon

- Ground Ginger: ¼ teaspoon

- Amchoor: ¼ teaspoon

- Ground black pepper: ¼ teaspoon

- Turmeric powder: ¼ teaspoon

-. Indian Kala Namak or sea-salt: ½ teaspoon

4. Ground Cayenne pepper: 1 teaspoon

5. Canola oil: 2 Tablespoons

6. Red onions, peeled rings thin rings: 2

7. Juice from half fresh lime.

Method

1. Cut Paneer about ½" thick, 1"x1" pieces. Set aside

2. Combine yogurt, Chaat Masala, Curry powder, and Cayenne in a bowl. Mix well

3. Add Paneer. Cover and marinate at room temperature for 45 minutes or two hours in the refrigerator.

3. Preheat oven to 450º F

4. Remove Paneer from marinade. Arrange Paneer in a greased baking tray. Arrange Kebabs so they are layered in a single tier, don't pile Kebabs on top of each other. Baste the Kebabs generously with the marinade. Let the Kebabs rest till they reach room temperature.

5. Bake kebabs in the preheated oven at 450º F for 16 minutes, 8 minutes each side.

6. Cover cooking surface of the sizzler or a heavy-weight pan with a very thin coat of oil. Heat sizzler for about five minutes, till the oil starts to smoke. It must be very hot

7. Turn off heat

8. Scatter onion rings on the frying pan. On top of onion rings, put baked Paneer. Pour oil around the outer edge of the food. The oil will get hot and reach onions. The onions will start to sizzle giving food a smoky flavor.

9. Squeeze juice from half a fresh lime

10. If you are using a sizzler, use mittens to remove sizzler and put on top of the wooden stand. The sizzler may remain hot for about one hour depending on the weight and composition of cast metal. If you are not using a sizzler, transfer the contents out of the heavy frying pan

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