Ingredients

• 1 lb. Paneer (To make home-made paneer)
• 1 tsp. black cumin seeds
• 2 tsp. Ajwain
• 2 tsp. garam masala
• 1/2 tsp. white pepper powder (use black if not available)
• 1/2 tsp turmeric
• Salt to taste
• 1 tsp. fenugreek (kasoori methi
• Wooden skewers (soaked in water) I used 8 skewers

The Batter

• 1 Egg
• 3 tbsps. Gramflour
• 1/2 cup cream
• Salt to taste

1. Cut paneer into 16 or 32 equal sized tikka, depending on the size you want.  I used frozen paneer which was pre-cut otherwise would have got larger pieces.
2. Evenly sprinkle black cumin, ajwain, garam masala (keep 1/2 tsp. for garnish), white pepper, turmeric and salt and keep aside.
3. The Batter – Whisk egg in a bowl, add the remaining ingredients and mix well.
4. Leave the paneer in this batter for 45 minutes.
5. Pre-heat oven to 275 deg F
6. Skewer the tikka one inch apart, then skewer a raw onion to prevent the paneer from sliding down.
7. Keep a tray underneath to collect the drippings.
8. Roast in a moderately hot tandoor for 10-12 minutes.  In a charcoal grill for about the same time.  In a pre-heated oven for 12-14 minutes.
9. Remove and sprinkle kasoori methi and the remaining garam masala.