Paneer Tikka - Venkatesh Bhat's Style

Step 1: Prepare Garam Masala Powder

In a hot wok on low flame, dry roast coriander seeds, cumin seeds, shahi jeera, kalpasi, peppercorns, star anise, cloves, both types of cardamom, cinnamon, mace, nutmeg, and dry red chillies one by one. Stir continuously until aromatic, ensuring they don't burn. Let the mixture cool completely and grind to a fine powder.

Step 2: First Marination

Cut paneer into 1-inch cubes. Cut onion, capsicum, and deseeded tomato into large petals. In a bowl, combine the paneer and vegetables. Add 1.5 tbsp ginger-garlic paste, salt, a pinch of turmeric, and lemon juice. Mix gently and let it marinate for 10 minutes.

Step 3: Prepare the Main Marinade

In a small pan, roast 1.5 tbsp of gram flour (besan) in ghee until it has a sandy texture and nutty aroma. In a separate bowl, mix together 3 heaped tbsp of hung curd, the roasted besan, 2.5 tsp Kashmiri chilli powder, 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 2 tbsp ginger-garlic paste, 1 tsp homemade garam masala, 1 tsp kasoori methi, and salt. Mix into a thick paste. Finally, add 2 tbsp of groundnut oil and mix well.

Step 4: Second Marination and Resting

Pour the main marinade over the paneer and vegetables from the first marination. Gently coat everything evenly with the thick marinade. Cover and let it rest for at least 1 hour.

Step 5: Cook the Paneer Tikka

Heat a tawa or non-stick pan and add 1.5 tbsp of ghee or butter. Arrange the marinated paneer and vegetable pieces on the pan. Cook on a slow to medium flame, turning occasionally, until all sides are golden brown and have a slightly charred appearance. This should take about 8-10 minutes in total.

Step 6: Garnish and Serve

Once cooked, transfer the paneer tikka and vegetables to a serving plate or arrange them on skewers. Garnish generously with finely chopped coriander leaves. Drizzle with melted butter or ghee, sprinkle a pinch of chaat masala, and squeeze fresh lemon juice on top. Serve immediately.

• Roasting spices on a slow flame without burning is crucial for the authentic flavor of the garam masala.

• Using hung curd (thick yogurt with all water drained) is essential for a thick marinade that coats the paneer well and doesn't become watery.

• A two-step marination process ensures the paneer and vegetables absorb maximum flavor.

• Roasting the gram flour (besan) in ghee before adding to the marinade removes its raw taste and adds a nutty aroma.

• Cook the tikka on a slow to medium flame to ensure it cooks evenly without burning the marinade.

• Mushrooms, baby corn, or potatoes can be used instead of or along with paneer.

• For a non-vegetarian version, replace paneer with boneless chicken cubes to make Chicken Tikka.

• Mustard oil can be used instead of groundnut oil in the marinade for a more pungent, traditional flavor.