Paneer, cubed - about 400g
Bell pepper - 2 cups, diced
Onion - 2 cups, diced
Marinade
Thick yogurt - 1/2 cup
Black pepper - 1/2 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Chaat masala - 1/2 tsp
Paprika powder - 2 tsp
Roasted gram flour (besan) - 2 tsp
Crushed ginger - 1/2 tbsp
Crushed garlic - 1/2 tbsp
Kasoori methi (dry fenugreek leaves ) - 1 tsp
Mustard oil - 2 tbsp. Heat mustard oil and cool it.
Lemon juice - 1 tsp
Salt to taste
Wooden or metal skewers
Vegetable oil or ghee
Method
- First prepare the marinade by mixing all the ingredients under marinade.
- Next add big cubes of paneer, bell pepper and onion and coat the pieces with the marinade. Preferably use hands instead of spatula.
- Keep the mix in fridge for 1/2 -1 h
- Grease the skewers and arrange marinated paneer pieces and cubbed veggies on them (for wooden skewers, please soak them in water for 30 minutes before using. This will prevent charring of the wood).
- Heat regular griddle or a stove top grill pan, sprinkle some oil and arrange the skewers on them and cook till the veggies and paneer gets brown spots
- Keep changing the sides for even cooking.
- In order to get tandoori taste, char the skewers on gas flame.
- Enjoy with Amla Ki Chutney (Indian Gooseberry Chutney) and rice.
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