Ingredients

• Purabi Paneer- 250g (diced)
• Purabi cream/milk- 3 tbsp
• Capsicums- 2 (cubes)
• Onion- 2/3 cut in shells)
• Cashewnut powder- 2tbsp
• Ginger garlic paste- 1/2 tbsp
• Green chili – 1 small (chopped)
• Fennel Seeds- 1/2 tsp
• Cardamom Pods – 4-5
• Black Pepper- 1/4 ts
• Salt- as per taste
• Sugar- 1/4 tsp

Method

• For marinate: In a mixing bowl, add in 3 tbsp cream, 2 tbsp cashewnut powder. 1/2 tsp ginger garlic paste, salt as per taste, 1 green chili chopped, 1/4 tsp sugar and mix well.
  
• Crush: 1/2 tsp fennel seeds, 4-5 cardamom pods and ¼ tsp black pepper in a mortar & pestle and add it to the marinate and mix.
  
• Add the paneer pieces and marinate gently. Cover the bowl, and let it rest for an hour.
  
• Now mix the paneer once again gently and then place in a skewer along with cubes of capsicums and onion shells.
  
• In a hot charcoal lighted tandoor/bbq place the skewers and cook it in high heat, fanning the charcoals if the heat is low. Turn the tikkas every 10-15 seconds to ensure an even cooking.
  
• After the paneer starts getting golden spots, it’s ready.
  
• Serve the tikkas hot with onion and green chutney.
  

Enjoy!!