Slice 250 grams to 300 grams Paneer in slightly thick cubes. If using frozen Paneer, then just thaw it for some minutes in warm water, before slicing.
In a mixing bowl add all ingredients except oil, Paneer cubes, chat masala, coriander and mint leaves.
Mix everything very well with a spoon or wired whisk to a smooth batter mixture without any lumps.
Now add the Paneer cubes. Toss the bowl and gently mix the Paneer cubes with the marinade, so that the Paneer cubes do not break.
Cover the bowl and allow to marinate for 30 minutes at room temperature. If keeping for longer time, then refrigerate. You can also marinate for 4 to 5 hours or overnight in fridge.
Making Amritsari Paneer Tikka
Now heat 3 table spoon oil in a thick bottomed tawa/griddle or a frying pan. When the oil becomes hot, place a small Paneer piece.
Now coat the marination well on the cubes and place them on the tawa.
When the base becomes crisp and golden, flip and fry the other side.
Flip a couple of times and fry till both sides are crisp, golden and evenly cooked. Slightly thick Paneer cubes do not get hard while frying and remain soft even after frying. However, don't fry for a long time, as then the Paneer cubes will get dense. Keep on regulating the flame from low to medium while frying.
Remove the fried Paneer cubes and drain them on kitchen paper towels. Fry the remaining in the same way. Depending on the size of pan, you can fry all at once or in two batches.
Serve Amritsari Paneer tikka, sprinkled with some chat masala powder and a mint or coriander leaves garnish. Accompany mint chutney, tamarind chutney or a mint Raita by the side
