Ingredients:
- For Paneer Marination
- 500 grams Paneer
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- ¼ cup Yogurt (thick hung curd)
- 1 tablespoon Lemon Juice
- 1½ tablespoons Aachar Masala (recipe listed below)
- ½ teaspoon Deggi Mirch Powder
- ½ tablespoon Mustard oil
- 2 tablespoons Besan dry roasted
- 1 tablespoon Butter (for Basting)
- 1 small Onion, cubed peeled, rinsed and cubed
- 1 small Red Bell pepper rinsed and cubed
- Salt to taste
- For Achar Masala
- 1 teaspoon Mustard seeds
- ½ teaspoon Deggi Mirch
- ½ teaspoon Cumin seeds
- 1 teaspoon Saunf (Fennel seeds)
- ½ teaspoon Nigella seeds
- ½ teaspoon Carom seeds
- ½ teaspoon Methi dana (Fenugreek seeds)
- ⅛ teaspoon Hing/ Asafoetida
Method:
Methods:
- Combine yogurt in a large mixing bowl. Whisk until smooth and lump-free. Add ginger and garlic paste to the bowl.
- Add lemon juice.
- Pour in mustard oil, salt, degi mirch, and achari masala.
- Whisk all the ingredients until well blended. There are no lumps in the mixture.
- Add roasted besan to the marinade mixture.
- Slice paneer into 1-inch cubes.
- Pour the marinade mixture over paneer cubes.
- Rub the marinate well so that it coats all the paneer cubes evenly.
- While the paneer is marinating, slice the veggies of your choice in 1-inch cubes.
- Start placing the paneer and the veggies on the skewer, ready for tandoor!
- Place the skewers in the Tandoor
12. Ready to plate.