Ingredients
2oo gm paneer (cottage cheese)
1 Cup Capsicum (green or yellow or red Cut in big chunks) rinsed and pat dried
8-10 medium size button mushrooms (Washed and pat dried )
1 large onion (cut into big chunks)
8-10 Small to medium Potatoes (Half Boiled and Peeled)
250 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
1 Tbsp. dry mango powder (amchur powder)
1 Tbsp. kashmiri red chili powder
1 Tbsp. ginger garlic paste
1 Tbsp. lime juice
2 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) , Mushrooms, Potatoes 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 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 sprinkle of lemon juice .You can also sprinkle Chat Masala.
