Cubes of bite size paneer tikka is tossed with sweet corn and spices in this appetizing chaat. Topped with cilantro, sev, this Paneer Tikka Corn Chaat makes a flavorful appetizer for your Diwali party or the Holidays!
1cupfrozen corn175 grams, boiled for 10 minutes and then drained
1teaspoonoil5 ml
1green chilichopped
1/4teaspoonkala namakblack salt
1/4teaspoonchaat masala
1/4teaspoonsalt
Everything else
1mediumonionchopped fine
2 mediumtomatoesde-seeded then chopped
1/4teaspoonsaltor to taste
1/8teaspoonchaat masala
2tablespoonschopped cilantro
1/2lemonjuice of
sevto sprinkle
Instructions
Make the paneer tikka marinade
To make the marinade for the paneer tikka, take a large bowl and to that add the yogurt (make sure it's thick yogurt) along with ginger-garlic paste, mustard oil, coriander powder, Kashmiri red chili powder, garam masala, Kasuri methi, 1/4 teaspoon (or to taste), lemon juice and chopped cilantro and mint. Use a wire whisk and mix until it is all well combined.
Then add in the cubed paneer. Make sure to cut paneer into small cubes for this recipe. Stir and mix until all the paneer is well coated with the marinade. The marinade is now ready. Cover and chill in the refrigerator for at least 30 minutes. You can even make this a night before.
Sauté the corn
While the paneer is in the refrigerator, work on the corn. Boil frozen corn for 10 minutes and then drain the water. Now, heat 1-2 teaspoons of oil in a pan on medium heat and once it is hot, add chopped green chili to it. You can add more chilies if you want to keep this spicy.
Add the boiled corn and cook for 2 minutes. Then add the kala namak, chaat masala and 1/4 teaspoon salt. Stir and remove the corn from the pan into a bowl and keep this aside.
Cook the paneer tikka
Once the marinade has rested for at least 30 mins, take it out of the refrigerator and transfer it to a pan with little oil. I used the same pan in which I cooked the corn as it already had some oil in it. You may add some extra oil if needed.
Cook the paneer cubes until they turn golden from both sides, stirring often so that it gets cooked from both sides. Once done, remove the paneer into a bowl and set it aside.
Assemble the chaat
To put everything together, take a large bowl and add the prepared corn and paneer tikka to it. Then add the chopped onion, tomatoes, 1/4 teaspoon salt (adjust to taste), chaat masala and cilantro. Squeeze in juice of 1/2 lemon and mix. You can also add some chopped jalapeños for that extra heat.
Transfer chaat into serving bowls or glasses. Top with sev and cilantro and serve.
Notes
Refer to the "Make in Advance" section for all the things that you can make in advance for this chaat. This will be helpful especially when making this for a party.
If you wish, you can top the chaat with pomegranate arils, papdi chaat and a drizzle of cilantro chutney. Make sure to add the papdi just before serving else it will get soggy.