Here's an easy appetizer for your guests which can also serve as an evening snack - just make some mint chutney, marinate paneer in it and shallow fry. [I altered my mint - coriander chutney recipe slightly and used it as the marinade. ]
1 1/2 cups mint leaves
2 cups coriander leaves
2 green chillies
2 tsp ginger garlic paste
1/4 cup chopped onion
1 tsp amchur powder (optional)
1 1/2 tsp chilli powder
2 tsp chaat masala
2 tsp juice of lemon
2 tbsp oil
3 tbsp thick curd / greek yogurt
Salt to taste
Oil for roasting
Chop paneer into 2" pieces. [I like to keep one side thinner for easier roasting].
Blend ingredients 1 to 10 into a smooth paste (without water).
Add thick curd and salt and pulse 3 to 4 times. [The marinade should be spicy and slightly salty, since it has to accommodate the bland paneer].
Pour this marinade into a large bowl. Dip paneer pieces one by one coating each piece with the marinade.
Refrigerate for half an hour.
Heat oil in a tawa (shallow pan) and spread with a spatula. Place paneer pieces and roast on medium- low heat for a few minutes on each side till they turn golden brown.
Note : Serve immediately. Otherwise the paneer will harden if it sits out for a long time. If you cannot serve immediately then before serving, microwave the roasted paneer till it becomes hot and soft. The best bet is to refrigerate the marinated paneer till your guests arrive and roast it just before serving so that your guests can enjoy these beauties when they are soft and succulent.
If the pieces are too big, you can cut them diagonally into little triangles and poke a fancy toothpick in each.
A hint of lemon juice on top will add an even better taste to the tikkas.
[Alternatively, you can bake the paneer at 375ºF for 7 to 8 mts on each side. Grilling tastes great too.]