Saunfia Paneer Tikka (Cottage Cheese Squares in Fennel Seed)

• inch piece gingerroot3⁄4
• oil2 teaspoons
• cardamom powder↗1⁄2 teaspoon
• saffron strands (kesar)↗3 -5
• butter↗

  for basting

• lemon juice↗1 tablespoon
• chat masala↗1 1⁄2 teaspoons
• gram flour (besan)↗2 tablespoons
• turmeric powder↗1⁄2 teaspoon
• white pepper powder1 teaspoon
• salt↗
• lemon juice↗1 tablespoon
• fennel (Lucknowi saunf powder)↗1⁄2 teaspoon
• cottage cheese (paneer)↗500 g
• fresh cream↗1 cup
• garlic cloves↗5
• medium red capsicums↗2

Step-by-step instructions

1. 1

   Wash and cut paneer into one and a half inch sized squares of half-inch thickness. Peel, wash and grind ginger and garlic. Wash, remove stalk, halve, deseed and cut capsicums into one and a half inch sized squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder.

2. 2

   Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter.

3. 3

   Add paneer cubes to the batter and marinate for at least an hour.

4. 4

   Thread paneer cubes and caspicum squares onto skewers .

5. 5

   Roast in a tandoor/charcoal grill for five minutes, basting with melted butter occasionally till the tikkas are golden in colour.

6. 6

   Alternatively you can cook the tikkas in a convection oven or on a grill.

7. 7

   Preheat the oven to 220°C and cook for three minutes on either side, basting once with butter in between.

8. 8

   Remove and sprinkle with chaat masala powder and lemon juice. Serve with chutney of your choice.