Paneer – 10 Cubes

Yogurt – 1 cup

Onion – 1

Capsicum red and green – 1

Ginger -garlic paste – 2 tablespoons

Dry roasted gram flour – 4 tbsp

Turmeric – 1 tbsp

Red chili powder – 2 tbsp

Coriander powder – 1 tbsp

Cumin Powder – ½ tsp

Garam Masala – 1 teaspoon

Kasuri Methi – 1 tbsp

Chaat Masala – 1 tbsp

Celery – ½ tsp

Lemon juice – 2 tablespoons

salt to taste

Oil – 4 tablespoons

Green coriander – 1/2 cup

Mint – 12 to 15 leaves

Green Chilli – 5 to 6

Garlic – 7 buds

Lemon juice – 1 tbsp

salt to taste

1. To make Paneer Tikka, first take a cup of curd. The curd should be thick. – Add salt to all spices and mix until all the spices mix well in curd.

2. Now add 1 onion petals, 1 cube red and green capsicum and 10 cube cheese. Add a little oil to it.

3. Mix slowly until all the vegetables are covered well. Cover and keep it in the fridge for half an hour.

4. After marinction, add marinated cheese, capsicum and onion in a wooden pole.

5. Add capsicum, onion, cheese, onion and then capsicum in this line. Place two to three cheese pieces in each stake. – Now heat a non-stick pan. Add one teaspoon of oil to it.

6. Then pour the paneer on the pan and cover it and fry it. Cook it on low heat. Keep turning the paneer in between and cooking equally. Apply light oil on them with a brush. Then take out in a plate and serve immediately.