Tandoori Paneer (Paneer Shaslik)

Recipe Ingredients

1/2		Paneer - (cottage cheese), cut into 1" cubes
2		Fresh green chiles - cut into 1" pieces
1		Onion
2		Tomatoes - (to 3), halved and deseeded, cut into 1" pieces
2 tablespoons	30ml	Tandoori paste or tandoori powder - (to 3)
2 teaspoons	10ml	Ginger-garlic paste
1 cup	237ml	Thick yogurt
1/2 teaspoon	2.5ml	Red chile powder
2 teaspoons	10ml	Coriander powder
2 teaspoons	10ml	Garam masala
2 teaspoons	10ml	Cumin powder
3/4 teaspoon	3.8ml	Crushed caraway seeds or oregano
1 tablespoon	15ml	Lemon juice - (to 2 tbsp.)
1 1/2 tablespoons	22ml	Chopped coriander leaves - (cilantro)
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Oil
3		Lemons - (to 4), halved
		Chaat masala - for serving

Recipe Instructions

Peel and halve the onion. Cut it into 1 - 1 1/2 inch pieces, separating each layer of the onion. The paneer cubes, capsicum, tomato and onion pieces should be more or less of the same size.

Stir the remaining ingredients into the yogurt. Taste the marinade and adjust seasoning. Add the yogurt mixture to the paneer and vegetables, mix well and leave to marinate, covered in the fridge preferably for 12-24 hrs or at least for 8 hrs.

On a bamboo skewer, thread in the following order or in any other order you want - one piece of paneer, capsicum, paneer, onion, paneer, tomato and so on. Grill for about 15 minutes or until cooked, brushing with marinade several times and lastly with oil. During grilling, rotate the skewers occasionally.

Sprinkle chaat masala over the grilled paneer and vegetables.

Authors note: This is one of the favorite grilled vegetarian dishes in India. The marinade is quite similar to that used in Tandoori Chicken Legs. Usually, you can buy the paneer (cottage cheese block) from an Asian sweet shop or make it at home too. Increase or decrease the quantity of paneer and other vegetables to suit your palette. Chaat masala sprinkled over the tandoori paneer before serving really enhances it's flavor.

Source:
Delicious Recipes From Andhra by Karuna

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