Method
Paneer tikka is the vegetarian alternative to the meaty tandoori chicken. This vegetarian delight is another treat to non-meat eaters. Even meat eaters would vouch for the tingling tatse of the paneer tikka. These non-melting fresh chunks of cheese can take food eating to a different level. As tikka, it makes for a quick nibble, bar snacks, side dish, entree etc. Add it to a chapathi with some mint chutney and julienned vegetables and it makes for a good kati roll or Indian taco. Paneer tikka is one Indian treat that beats most of fusion food. You could wrap, roll and stuff the paneer tikka, use it as a topping on your pizza, stuff it in your submarine or sandwich it, the list is never ending. With paneer tikka, and its versatility inventing many more ways to gobble it is no big deal. As difficult as it sounds, it`s as simple to make.

Pre-preparation:
Cut all the vegetables and Paneer as bifg cubes. Mix the curd and the rest of the marinade ingredients and make a paste. Mix the paneer well in the curd paste and keep aside on a plate. Repeat the process for the vegetable too. Pour the remaining cyrd paste if any over the platter. Let the ingredients marinate for 2-3 hrs in refrigerator. Cling wrap the plate and refriigerate.

Method 1 (grilling with OTG):
a) Remove the plate from refrigerator and set aside.
b) Preheat the electric oven to 275 degree centigrade or the highest temperature on your OTG.
c) Insert a cube of paneer, followed by cube of onion, capsicum, mushroom and slice of tomato. Repeat the process on remaining skewers.
d)Place the skewer rods in the oven and grill for 10-15 min till the sides of the paneer and veg begins o burn and not char.
e)Once done remove and place the vegetables and paneer on a bed of cabbage jullianne accompanied with mint chutney.

Not having an OTG or tandoor should not deter you from making paneer tikka. There are several alternate methods that could be used.

Method 2 (Grilling on tawa):
a) These days there are grilling pans available in the market that could be used to grill the tikkas. Or you could use your usual griddle/flat tawa and wet it with oil.
b) Let the griddle heat. Use the tooth pick as a skewer and assemble the paneer and vegetables.
c) Once hot place the prepared skewer on the griddle and fry.
d) When done remove, sprinkle some chaat powder and garnish with caramelized onion accompanied by mayonnaisse.

Note:
1) While marinating the paneer toss it carefully, ensuring it does not break.

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