Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Paneer Tikka
 
 
Prepration: 30 mins.
Cooking: 9 mins.
Makes 10-12 Cal/Ser 128
 
Ingredients
400 gm paneer - cut into 1½" long rectangles of ½” thickness
1 cup yogurt (dahi) - hang in a muslin cloth for ½ hour
2 tsp ginger-garlic paste
1½ tbsp cornflour, ¼ tsp turmeric (haldi)
1 tbsp oil, 1 tbsp tandoori masala or ½ tsp garam masala & ½ tsp chat masala
1¼ tsp salt or to taste, ½ tsp degi mirch
1 tbsp dry fenugreek leaves (kasoori methi)
OTHER INGREDIENTS
some chaat masala to sprinkle
 
Method
1. Beat yogurt till smooth. Add all ingredients except paneer to the yogurt. Add the paneer cubes to the yogurt. Marinate till serving time.
2. At serving time, grease the non stick tawa. Place the paneer pieces on it. Place the tawa on high rack and grill paneer for 8 minutes. Turn side once in between.
3. If the tikkas are not golden brown, grill for 1-2 minutes more. Serve sprinkled with chaat masala.