Tricolour Tandoori Paneer Tikka

Ingredients

• 400 g Paneer, cut into large cubes
• 1 Onion – cut into chunks
• 1 Capsicum, cut into chunks
• 1 Tomato – cut into chunks
• 2 tbsp oil
• 1 tbsp lemon juice
• 1/4 tbsp salt or to taste
• 1/2 tsp chaat masala
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi
• 1/2 cup Hung curd
• 1 tsp ginger garlic paste
• 1 tbsp gram flour
• 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 cup Coriander leaves
• 1/4 cup mint leaves
• 1 green chilli
• 1/2 tsp lemon juice
• 1 tsp Kashmiri red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp tandoori masala
• 1 tsp tomato paste
• 1 pinch red food colour

Steps

1. Mix everything well, ready common marinade and divide the marinade into 3 equal portions. Coat paneer, onion and capsicum. (White Marination)
2. For green marination, blend into a smooth paste and mix with the marinade. Coat paneer, onion and capsicum.
3. For orange marination mix everything and coat paneer, onion and capsicum.
4. Keep all three varieties in separate bowls and marinate for at least 30 minutes. For better flavour, refrigerate for 2–3 hours.
5. Heat a heavy tawa, add 1 tbsp oil and roast on medium-high heat for 8–12 minutes, turning the pieces until golden and slightly charred.
6. Arrange the tikka on a white plate in Green → White → Orange rows. Serve with mint chutney, red chutney, onion rings and lemon.