Paneer Capsicum Tikka

I have been wanting to try this recipe for a long long time. After having seen many recipes for Tikka, I made a list of the most important ingredients, shopped for colorful capsicums and my favorite nanak brand paneer, set off to try this excellent colorful Tikka. This is my entry for Pooja's Theme of the week event. This time she has selected the tri color of the Indian flag - Orange, White and Green, in connection with the Indian Republic day (Jan 26th). Thanks Pooja for hosting this event. Here is the recipe.

Ingredients:

Paneer (cottage cheese) - 7 oz
(I used half packet nanak paneer)

Bell Pepper (Capsicum)- 2
(select different colors)

Red Onion - 1 (small size)

Lemon - 2

Wooden or steel skewers - 10 to 12 numbers

For the marinade

Yogurt (Thick curds) - 3/4th cup

Red chilli powder - 1 teaspoon

Turmeric Powder - half teaspoon

Garam Masala - 1 teaspoon

Ground pepper - 1/2 teaspoon

Salt as required

Cumin Powder - 1/2 teaspoon

Tandoori masala - 1/2 teaspoon - (optional)

Ginger garlic paste - 1 teaspoon

(Red Tandoori Color - optional)

Method:

Chop the bell peppers into 3/4th inch squares.

Chop the Onions take out the layers.

Cube the paneer.

Transfer the vegetables and paneer into a large bowl.

Take a small bowl and mix the ingredients listed for the Marinade.

Pour it over the chopped vegetable mixture.

Mix well so that each vegetable and paneer is coated with the marinade.

Allow it to marinate for half an hour.

Preheat the oven to 375 degrees.

Carefully thread the vegetables and paneer in the skewer and place 4 to 5 skewers in the oven.

Bake for 12 to 15 minutes or until a golden brown crust forms around the paneer and the vegetable. (Make sure you place a plate underneath, because the marinade will drip while the Tikka is getting cooked)

Squeeze the Lemon on the Tikka and serve immediately.

Tastes best when grilled instead of keeping in the oven. But oven method is perfect for winter days.