How to Prepare Hung Curd?
Hang approx 1½ cup curd (plain dahi) in muslin cloth for 30 minutes to prepare 1 cup hung curd. If it is watery, then hang it for 1 more hour. Use full fat curd (less watery curd) for best result. Directions:
- Take hung curd in a big bowl and beat it until smooth. Add ginger-garlic paste, red chilli powder, garam masala, kasuri methi, coriander powder, 1-teaspoon chaat masala and salt in it. Mix well and prepare a marinade.
Add paneer, both types of capsicum and onion, mix gently to coat all added ingredients with marinade. Keep aside for 1 hour to marinate. If possible, cover and place them in refrigerator to marinate overnight.
Arrange red capsicum, green capsicum, onion, paneer and green capsicum in given order on small wooden toothpick/ skewer.
Heat non-stick griddle or tawa, spread 1½ tablespoons oil on it. When tawa is hot enough, shallow fry skewered paneer and vegetables over medium heat.
Cook each side by turning toothpick/ skewer until all sides are light brown. This will take approx 3-4 minutes. Crispy paneer tikka dry is ready.
Transfer them to a serving plate and remove the toothpick/ skewer by holding bottom most vegetable in place and sliding skewer backwards. Sprinkle 1 teaspoon chaat masala and few drops of lemon juice over it and garnish with thinly sliced onion and serve.
Tips and Variations:
- If you do not have non-stick griddle or non-stick tawa, then use regular tawa or griddle and add more oil while shallow frying to prevent it from sticking.
- Use Kashmiri red chilli powder for nice color. It is less hot but gives a nice color.
- Use tomato, yellow capsicum and baby corn for variation.
- Use sour cream if curd is not available.
- Tofu can be used as a substitute of paneer in this recipe.
Taste: Spicy, soft inside, crispy outside.
Serving Ideas: Dry paneer tikka can be served with green chutney as a side dish or starter.