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
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 paneer, capsicum and onions on red hot charcoal grill . 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.
