Ingredients:
- •900 Gm Malai Paneer, Thickly Sliced
- •75 Gm Onion, Diced
- •75 Gm Capsicum, Diced
- •70 Gm Hung Yogurt
- •70 Gm Tomato, Diced
- •30 Gm Cream
- •30 Gm Salt
- •20 Gm Kashmiri Chilli Paste
- •20 Gm Mustard Oil
- •20 Gm Red Chilli Powder
- •15 Gm Garam Masala
- •15 Gm Elaichi Powder
- •5 Gm Kasuri Methi
- •10 Ml Lemon Juice
Method:
- Start by cutting the paneer, onions, capsicum and tomatoes into thick slices.
- Beat the hung yogurt in a large bowl until smooth.
- Mix all other ingredients into the yogurt – Kashmiri chilli paste, mustard oil, cream, elaichi powder, garam masala, red chilli powder, lemon juice, kasuri methi and salt.
- Into this marinade add the pieces of paneer, onions, capsicum and tomatoes.
- Coat them generously and set aside for 15 minutes.
- Skewer these marinated pieces and cook them in a charcoal-fuelled tandoor for 10 minutes.
- Make sure the paneer is nicely charred.
- Serve hot with a dash of lime juice and a sprinkle of chaat masala, accompanied with salad and fresh cilantro mint chutney.