Ingredients:
Marinating Paneer and Veggies
200 gm paneer (cottage cheese)
1 Cup Capsicum (green or yellow or red Cut in big chunks) rinsed and pat dried
1 large onion (cut into big chunks)
150 grams thick yogurt (hung curd)
½ Tbsp. turmeric powder (haldi)
½ Tbsp. black pepper powder (kali mirch powder) or white pepper powder
½ Tbsp. carom seeds (ajwain)
½ Tbsp. kasuri methi (dry fenugreek leaves)
1 Tbsp. coriander powder
1 Tbsp. cumin powder
1 Tbsp. Tandoori masala powder
½ Tbsp. dry mango powder (amchur powder)
1/2 Tbsp. kashmiri red chili powder
1 Tbsp. ginger garlic paste
½ Tbsp. lime juice
1 Tbsp. Oil
¼ Tbsp. Rock Salt
Regular salt to taste
For Tandoori sauce
1 onion (medium size chopped finely)
½ Tbsp.. Ginger Garlic paste
1 tsp. red chili powder
1tsp turmeric powder
1 tsp. garam masala
½ tsp. dried mango powder
1 green chili chopped
½ cup Full Cream
1 Tbsp.. of tandoori masala
½ cup tomato puree
Salt to taste
¼ Tbsp.. brown sugar
1 Tbsp.. cooking oil
1/4 cup water
Method
Whisk the yogurt in a bowl, add all the above listed spices, ginger garlic paste, lime juice, salts and ½ Tbsp. oil . Use your hand to mix well. You may like to check for seasoning at this point , adjust as required. Now add the diced vegetables (onion, capsicum) and Paneer cubes . Make sure the marinade coats the veggies and paneer evenly. Cover the bowl and refrigerate it for at least few hours. I keep it for overnight. Prepare your charcoal barbeque, skew the marinated vegetables, paneer, potato and Mushrooms, keep it on the red hot charcoal, on the stipulated place. Flip , check it the grilling is even , in between coat ghee or oil on the grilling veggies etc. Once you get charred marks on the paneer etc., its time to take it off from heat and serve hot with mint –yogurt chutney and onion rings, with generous
Tandoori Sauce
Heat the oil in a pan, add chopped onion and chopped chilies, sauté for 2 minutes. Blend the sautéed onions by using as little water possible. Once paste is done, pore it again on the pan, add ginger garlic paste, stir for a minute, add tomato puree, stir for a minute, and now add turmeric, chili powder, dry mango powder, tandoori masala and salt to taste. Keep stirring for 3 minutes, add water and boil just once. Remove pan from the heat. Now blend the entire onion tomato curry in a blender. You will get sauce like consistency. Put pan on heat and pour the entire mixture into the pan use high heat, add brown sugar, if possible flambé by turning your pan side wise closer to the flame. Add cream, stir and remove from the heat. Tandoori sauce is now ready , add grilled paneer along with other veggies. Saute for a while, garnish with green coriander and green chili.
