Paneer Tikka Kali Mirch | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

500 grams cottage cheese (paneer), cut into 1 inch cubes
12-15 black peppercorns
1 tablespoon oil + for greasing
1 large onion, sliced
1 inch ginger
4-5 garlic cloves
2 green chillies
¼ cup hung yogurt
½ teaspoon garam masala powder
¼ teaspoon green cardamom powder
1 tablespoon cornstarch
2 tablespoons fresh cream
Salt to taste
1 medium green capsicum, cut into 1 inch cubes
Butter for basting
1 lemon
Mixed capsicum curls for garnishing
Onion slices for garnishing

Method

1. Dry-roast peppercorns in a non-stick pan. Transfer in a mortar and coarsely crush using a pestle.
2. Heat 1 tablespoon oil in the same non-stick pan. Add onion and sauté till golden brown. Transfer in a bowl and cool.
3. Blend together ginger, garlic cloves and green chillies alongwith 1 tablespoon water into a smooth paste. Transfer in a bowl.
4. Blend the sautéed onion alongwith 1 table spoon water into a smooth paste.
5. Combine using yogurt, some ginger-garlic-green chilli paste, garam masala powder, cardamom powder, cornstarch, salt, cream and some roasted crushed peppercorns in another bowl and whisk well. This is marinade.
6. Add cottage cheese cubes to the marinade and lightly mix. Add capsicum cubes and mix well. Refrigerate to marinate for 40-45 minutes.
7. Preheat oven to 180° C.
8. Insert marinated capsicum cube and cottage cheese cubes alternatively in individual skewers.
9. Grease a baking tray with some oil, place the skewers on a baking tray. Put the tray into the preheated oven and bake for 5-7 minutes, basting with some butter.
10. Cut lemon into quarters and coat one side of each lemon quarter with crushed peppercorns.
11. Serve hot garnished with mixed capsicum curls-onion slices and lemon quarters.

Preparation Time: 55-60 minutes
Cooking Time: 8-10 minutes
Cuisine: Indian

10-12 black peppercorns
1 tbsp oil
½ cup sliced onion
1 inch ginger
4-5 garlic cloves
2 green chillies
1 tbsp water
1 tbsp water
2-3 tbsps hung yogurt
½ tsp garam masala powder
¼ tsp green cardamom powder
1 tbsp cornstarch
Salt to taste
1½ tbsps fresh cream
Some capsicum cubes
1 lemon
Crushed black peppercorns as required