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One more Paneer Tikka

I took my go-to paneer tikkas to work when the annual summer party was cancelled. Then, it actually happened, so I had to come up with a new version of paneer tikkas to feed the vegetarians, since it was the same crowd. Thanks to Sanjeev Kapoor, this recipe was a supar hit:

Copied from here:
http://sanjeevkapoor.com/hara-bhara-paneer-tikka.aspx

Ingredients
•Paneer (cottage cheese),2 inch cubes500 grams
•Fresh coriander leaves2 bunches
•Fresh mint leaves1 bunch
•Green chillies4
•Garlic10 cloves
•Ginger1 1/2 inch piece
•Lemon juice2 teaspoons
•Onions,chopped2 medium
•Saltto taste
•Hung yogurt1 cup
•Fresh pomegranate pearls2 tablespoons
•Gram flour (besan)4 tablespoons
•Kasoori methi powder2 tablespoons
•Chaat masala2 teaspoons
•Roasted cumin powder2 teaspoons
•Garam masala powder2 teaspoons
•Mustard oil2 tablespoons + for basting
•Onions,2 inch pieces2 medium
•Green capsicums,seeded , 2 inch pieces2 medium
•Tomatoes,seeded , 2 inch cubes2 medium
For garnishing
•Onion ,sliced1 medium
•Lemon,cut into wedges2
Method
Grind together green chillies, coriander leaves, mint leaves, garlic, ginger, lemon juice, onion, salt, yogurt and pomegranate pearls into a thick paste using very little water. In a pan roast gram flour for two to three minutes and set aside. Place the paneer in a bowl, add kasoori methi powder, chaat masala, roasted cumin powder, garam masala powder, roasted gram flour and the ground paste and mix well. Add one tablespoon mustard oil and mix well. Marinate the paneer for two hours. Thread the paneer pieces onto skewers alternating with onion, capsicum and tomato pieces. Season the grill stone with oil and heat. Place the skewers on the hot stone and grill for three to four minutes. Baste with oil, turn the skewers and cook for two to three minutes. Serve hot with onion slices and lemon wedges.

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