Paneer Tikka

In a blender jar, add roasted peanuts, ginger, cumin seeds, green chilies, juice from two small lemons, mint leaves, and coriander leaves.

Add salt to taste and 1/2 cup of thick curd.

Blend the ingredients into a smooth paste. Add a little water if needed to achieve the desired consistency.

In a pan on medium heat, dry roast 2 tbsp of besan (gram flour) until the raw smell disappears. Transfer to a bowl.

In a large bowl, add 1/2 cup thick curd, 2 tbsp ginger-garlic paste, 2 tsp Kashmiri red chili powder, 1 tsp roasted cumin powder, 1.5 tsp garam masala, 1 tsp crushed black pepper, 1.5 tsp mustard oil, optional homemade food coloring, salt to taste, and a pinch of nutmeg.

Whisk all the marinade ingredients together until well combined. Taste and adjust seasoning if necessary.

Add the roasted besan and 1/4 tsp turmeric powder to the marinade. Mix well. (Note: Turmeric can be added earlier with other spices).

Add 300g paneer cut into big pieces, 2 medium-sized capsicum cut into big pieces, and 2 medium-sized onions (separated into slices) to the marinade.

Gently mix everything with your hands, ensuring each piece of paneer, capsicum, and onion is well-coated with the marinade.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Thread the marinated paneer, capsicum, and onion pieces onto soaked skewers, alternating the ingredients.

Heat a grill pan or non-stick tawa over medium heat. Brush with about 2 tbsp of cooking oil.

Place the paneer tikka skewers on the hot pan. Cook for about 5-7 minutes on each side, or until all sides are golden brown and slightly charred.

Turn the skewers occasionally to ensure even cooking and browning.

Arrange the cooked paneer tikka skewers on a plate. Serve hot with the prepared mint-coriander chutney, sliced onions, and a lemon wedge.