Paneer Tikka

Methods

1. Lightly dry roast The Holly Tree Organic Fennel Seeds for 1–2 minutes until fragrant, then coarsely crush them using a mortar and pestle.
2. In a large bowl, combine the yogurt, mustard oil, lemon juice, crushed fennel seeds, The Holly Tree Organic Coriander Powder, Organic Cumin Powder, Organic Turmeric Powder, Organic Black Pepper Powder, Organic Red Chilli Powder, and salt. Mix until smooth.
3. Add the paneer cubes, onion petals, and bell peppers to the marinade. Toss gently until everything is evenly coated.
4. Cover and refrigerate for 30–45 minutes.
5. Thread the paneer and vegetables alternately onto soaked wooden skewers.
6. Grill in a preheated oven at 425°F (220°C) for 12–15 minutes, turning halfway through, until lightly charred around the edges. Alternatively, cook on a grill pan over medium-high heat for 8–10 minutes, turning occasionally.
7. Brush lightly with mustard oil during the last few minutes of cooking for extra flavor and color.
8. Transfer to a serving platter and garnish with chopped coriander and a light sprinkle of crushed The Holly Tree Organic Fennel Seeds.